Traditional Lorraine Quiche | Real recipe without cheese

The tringed lorraine quiche recipe fascinates as much as it divides. Between modernized versions and family interpretations, a rule remains intangible for the Lorrainers and Purists: the true Lorraine Quiche does not contain cheese. No Gruyère, no emmental, never.
We offer here a clear and faithful recipe to the original spirit, with homemade broken pastry, smoked bacon and creamy mig. Whether you cook in France or abroad, you will have all the keys to succeed in an authentic Lorraine quiche, worthy of the tables of the East.

Traditional Lorraine Quiche: the authentic recipe without cheese

Reading time: ~ 8 min

Table of contents
1. What makes a real traditional Lorraine quiche
2. Ingredients for a traditional Lorraine Quiche for 6 people
3. Traditional Lorraine Quiche Recipe Step by Step
4. Success laorraine quiche like in Lorraine
5. Frequently asked questions about the traditional Lorraine quiche

What makes a real traditional Lorraine quiche

A very serious Lorraine story

The Lorraine quiche was born in Lorraine, in the east of France, long before the grated cheese has its appearance in family cuisines. The first traces mention a salt patch based on bread dough, garnished with an egg and cream appliance, sometimes with bacon.
Over time, broken dough has replaced bread dough in most homes. On the other hand, the basic structure has not changed: a crispy paste, a migane-called trim (mixture of eggs and cream, sometimes a little milk) and smoked bacon well gold. Nothing else.

In the Brotherhoods and the Festivals of the Lorraine Quiche, this respect for the tradition is taken very seriously. Cheese is considered a betrayal of the original recipe, almost a culinary sacrilege.

The golden rule of purists: no cheese

Understanding the traditional recipe is accepting this simple rule. The flavor comes from the contrast between the slightly buttered crisp of the dough, the fondant of the migaus (salted blank made from eggs and cream) and the smoked taste of the bacon. The cheese will increase the whole, change the texture of the flan and mask the fineness of the cream and eggs. You can of course enjoy other salty pies with cheese, but it will not be a Lorraine quiche in the traditional sense.

Ingredients for a traditional Lorraine Quiche for 6 people

Homemade broken pastry

Garniture: Migaine and Lardons

Do not hesitate to adapt the products available locally: thick cream or Sour Cream Cream, smoked bacon cut into small pieces, etc.

Traditional Lorraine Quiche Recipe Step by Step

Paste

1. Mix flour and salt in a large bowl.
2. Add cold butter and sand from the fingertips to sandy texture.
3. Incorporate the water little by little to form a ball without working too much.
4. Flatten, filme and book 30 min cool.
5. Sevele and go down a buttered mold. Paste the bottom and place cool. For a net result, precise 8 – 10 min at 180 ° C with a weight.

Prepare the migule

1. Brown bacon with medium heat and drain on absorbent paper.
2. Beat eggs and yellows in a salad bowl.
3. Add cream then, if desired, milk. Mix until homogeneity.
4. Sall lightly, pepper generously, add muscade. Taste to adjust.

Mounting and cooking

1. Preheat the oven to 180 – 190 ° C.
2. Divide the bacon on the pie bottom.
3. Pour the migaus without overflowing.
4. Bake 30 – 40 min: golden edges, colorful surface and center still slightly shaking. Let stand 5 – 10 min before cutting.

Success laorraine quiche like in Lorraine

Texture and taste tips

• Use a quality entire cream for a rich migaine.
• Caramelize bacon for an incomparable perfume.
• The migaus must dominate; Do not overload in bacon.
• Serve lukewarm: The flavors express themselves better and the flan stabilizes.

To do and avoid for a real Lorraine quiche

To do: broken homemade paste, golden and drained bacon, seasoning pepper + nutmeg, just fuck but creamy.
To avoid: grated cheese, puff pastry too fat, migane too liquid, immediate cut at the outlet of the oven.

Frequently asked questions about the traditional Lorraine quiche

Can we prepare the Lorraine quiche in advance?

Yes: Prepare for a few hours before, let cool, refrigerate and warm gently at 150 ° C to revive the crisp without curguing the migaine. Serve lukewarm.

Can we replace the cream with milk?

Technically yes, but the cream brings the characteristic fondant. Opt instead for a cream mix + milk if you want to lighten.

What if I do not find smoked bacon?

Use local smoked bacon or bacon, cut into small pieces. Make it brown and drain the excess fat before adding it.

How to be sure not to have a soggy quiche?

Drain the bacon well, let rest the fresh dough, possibly prescribe the bottom, and avoid aqueous seals such as water-rich vegetables.

Conclusion: Successful Traditional Lorraine Quiche

By respecting the simplicity of the traditional Lorraine quiche recipe — homemade broken pastry, creamy migaus and smoked bacon, without any cheese — you get an emblematic pie of Lorraine, tasty and balanced. This authentic base can become your reference for all your salty quiches, then adapt according to your desires while maintaining the spirit of the original version.

The traditional Lorraine quiche recipe is based on little ingredients; Every detail counts, from the quality of the cream to cooking the flan. Remember: An authentic Lorraine quiche does not contain cheese. To discover other specialties and find suitable products wherever you are, browse the selections of Very Gourmand.