Bacon quiche known as quiche Lorraine.
It is the emblematic starter of Lorraine and it has even been designated as the favorite dish of the French.
In Lorraine, it is simply called "bacon quiche", or even "bacon pancake" or "chon cake".
In the past, we prepared the quiche with leavened dough (bread dough), but today we prefer it in short pastry, sometimes even in puff pastry. As for the garnish, it is subject to variations from one village to another, but must still include smoked lean bacon and, of course, a mixture of eggs and cream locally called "migaine". . In the country of Messin, gruyère, and fine herbs (chives) are allowed, as well as, here and there, the addition of sliced and melted onions.
On the other hand, milk is only allowed to dilute the cream (and not in its place), and the addition of starch or flour in the device is considered heretical!
Finally, you should know that to be perfectly successful, the quiche must be "chevelotte", that is to say, soft as desired.
To do this, the people of Lorraine have two secrets: on the one hand, rid the bacon of its "digone" (rind) and its "crunchy" (cartilages), and on the other hand, always put more cream than eggs (there is usually one per person) in the migaine!
