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40:
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210:(1961) excluded cheese from their recipes for quiche Lorraine, and David in particular was scornful of cooks and manufacturers who added it. She considered they did so for reasons of cost and convenience rather than taste: a classic quiche Lorraine, with only a cream, egg and bacon filling, is "quite tricky to get right".
344:
Opening quotation: "The King can wait; the quiche can't" − Lorraine proverb. Recipe: Make a dough with flour, water, salt and butter; roll it two or three times; spread it on a pie dish, leaving it the thickness of a 1 franc coin . In a bowl, beat four whole eggs and a teacup of fresh cream, a pinch
666:
257:, a highly influential restaurateur and writer, specified the addition of grated Gruyère, and by the 1950s the use of cheese had become commonplace as the popularity of quiche Lorraine grew. David cited a London cookery school where the students were taught to use
663:
115:
until the mid-20th century. As its popularity spread, nationally and internationally, the addition of cheese became commonplace, although it has been criticised as inauthentic. It may be served hot, warm or cold.
370:(with a further 8% of Emmental). Ready-made American quiches Lorraines contained unrevealed quantities of "Grand Cru Cheese" (cultured pasteurised milk, salt, enzymes, potato starch and powdered cellulose) from
166:
is generally used. The dish dates to the 16th century, but until well into the 20th century it was little known outside its region of origin, and was as seldom seen in Paris as in foreign countries.
563:
150:
and
Lorraine has its own and maintains it is the only authentic version of the dish. Originally a quiche Lorraine was baked with a bread-dough case similar to that now used for
530:
617:
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677:
606:
269:'s standard recipe for the dish excluded cheese, but she thought variations permissible, "replac the lardons and the ham with a layer of sliced
188:
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24:
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and a fellow native of
Lorraine, Edmond Richardin, published another recipe that included neither bacon nor cheese, but in 1932
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111:
with a filling of cream, eggs, and bacon or ham, in an open pastry case. It was little known outside the French region of
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206:
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633:
316:. Ready-made quiches Lorraines sold in supermarkets in France, Britain and the US typically contain cheese – usually
243:
before adding the cream and egg mixture. Attempts were made to restore the simplicity of the original dish: in 1901
93:
674:
603:
362:
3.1% Emmental français. In
Britain, the stronger Cheddar was prevalent, constituting 15% of the quiche from
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227:
David placed the responsibility for the inauthentic addition of cheese with
Parisian chefs. In 1870
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The classic ingredients for the filling are eggs, thick cream, and ham or bacon (in strips or
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printed a recipe that excluded not only cheese but also bacon, and in 1904
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134:(sometimes spelled kiches) originated in the eastern French region
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of fine salt, pour over the pastry and cook in a very hot oven.
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19:
This article is about the food. For the song by The B-52s, see
16:
Savoury open pastry tart with a filling of egg, cream and bacon
320:
or similar, although
British versions often contain Cheddar.
155:
358:
in 2022 contained 11.6% "Emmental français", and those from
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recommended lining the pastry case with bacon and strips of
108:
738:
720:
Beck, Simone; Louisette
Bertholle; Julia Child (2012) .
25:
Minor characters in Bloom County § Quiche
Lorraine
146:
of quiche, and
Larousse comments that every region of
801:
Le guide culinaire: aide-mémoire de cuisine pratique
745:
La Mère
Brazier: The Mother of Modern French Cooking
292:and Parmesan. No cheese is used in the versions by
747:. Translated by Drew Smith. London: Modern Books.
374:, and unspecified Swiss cheese in Nancy's version.
528:"La recette de quiche lorraine d’Anne-Sophie Pic"
854:
326:
722:Mastering the Art of French Cooking, Volume One
426:, 24 May 1926, p. 3; and "New Vintage Wines",
142:, a term used for similar dishes. There are
79:Pastry case filled with egg, cream and bacon
654:, Marks and Spencer. Retrieved 16 May 2022
323:The dish may be served hot, warm or cold.
797:
816:
276:Among some recent versions of the dish,
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451:
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231:introduced a version to which he added
855:
409:
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138:. The name may derive from the German
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594:, All My Chefs. Retrieved 16 May 2022
561:"How to cook perfect quiche Lorraine"
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465:
463:
446:
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217:1901 recipe for Quiche Lorraine, in
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207:Mastering the Art of French Cooking
23:. For the fictional character, see
13:
443:, p. 158; and David (2008), p. 186
14:
879:
739:Brazier, Eugénie; Moreau, Roger;
624:, Monoprix. Retrieved 16 May 2022
479:"Le concours culinaire du Figaro"
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684:, Nancy's. Retrieved 16 May 2022
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38:
764:Is There a Nutmeg in the House?
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44:Quiche Lorraine served in Paris
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1:
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327:Notes, references and sources
693:David (2008), pp. 18 and 187
7:
798:Escoffier, Auguste (1903).
743:; Pacaud, Bernard (2015) .
10:
884:
817:Montagné, Prosper (1976).
781:David, Elizabeth (2008) .
713:
673:, Whole Foods Market; and
424:The Yorkshire Evening Post
354:Quiches Lorraines sold by
158:, but in modern versions,
119:
94:Media: Quiche Lorraine
18:
785:. London: Folio Society.
783:French Provincial Cooking
762:David, Elizabeth (2001).
189:French Provincial Cooking
83:
75:
65:
57:
49:
37:
804:. Paris: Art culinaire.
331:
836:How to Cheat at Cooking
178:), made into a savoury
819:Larousse gastronomique
724:. London: Particular.
484:, 19 August 1901, p. 6
224:
127:Larousse Gastronomique
834:Smith, Delia (2008).
216:
505:David (2001), p. 115
493:David (2001), p. 118
457:David (2001), p. 117
430:, 7 July 1931, p. 12
413:David (2008), p. 186
366:and 9% of that from
265:for their fillings.
107:is a savoury French
422:"Quiche Lorraine",
198:Louisette Bertholle
34:
821:. London: Hamlyn.
766:. London: Viking.
680:2021-09-20 at the
669:2021-06-17 at the
650:2022-05-16 at the
639:2021-04-12 at the
620:2020-11-30 at the
609:2021-04-21 at the
590:2021-06-25 at the
566:2022-05-10 at the
559:Cloake, Felicity.
533:2022-02-19 at the
372:Whole Foods Market
225:
30:
868:French egg dishes
845:978-0-09-192229-0
838:. London: Ebury.
773:978-0-7540-2446-0
754:978-1-906761-84-4
731:978-0-241-95339-6
675:"Quiche Lorraine"
664:"Quiche Lorraine"
645:"Quiche Lorraine"
634:"Quiche Lorraine"
615:"Quiche Lorraine"
604:"Quiche Lorraine"
585:"Quiche Lorraine"
469:Escoffier, p. 115
368:Marks and Spencer
263:processed Cheddar
237:Auguste Escoffier
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583:Ducasse, Alan.
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306:Simon Hopkinson
298:Felicity Cloake
294:Lindsey Bareham
278:Anne-Sophie Pic
267:La Mère Brazier
259:evaporated milk
184:Elizabeth David
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105:Quiche Lorraine
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66:Region or state
58:Place of origin
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32:Quiche Lorraine
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310:Thomas Keller
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302:Alain Ducasse
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288:'s adds both
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124:According to
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863:Savoury pies
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741:Bocuse, Paul
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229:Jules Gouffé
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286:Delia Smith
202:Julia Child
194:Simone Beck
192:(1960) and
170:Ingredients
164:puff pastry
21:Wild Planet
857:Categories
827:1285641881
810:1202722258
382:References
314:Dan Lepard
160:shortcrust
791:809349711
539:Le Figaro
482:Le Figaro
428:The Times
271:Roquefort
246:Le Figaro
220:Le Figaro
204:in their
706:, p. 153
678:Archived
667:Archived
648:Archived
637:Archived
618:Archived
607:Archived
588:Archived
564:Archived
531:Archived
514:Brazier
364:Waitrose
360:Monoprix
318:Emmental
280:'s adds
233:Parmesan
136:Lorraine
113:Lorraine
70:Lorraine
714:Sources
518:, p. 86
290:Cheddar
241:Gruyère
186:in her
180:custard
176:lardons
132:quiches
120:History
53:Savoury
842:
825:
808:
789:
770:
751:
728:
284:, and
156:pizzas
148:Alsace
140:Kuchen
87:
61:France
704:et al
702:Beck
516:et al
441:et al
439:Beck
332:Notes
282:Comté
840:ISBN
823:OCLC
806:OCLC
787:OCLC
768:ISBN
749:ISBN
726:ISBN
312:and
261:and
200:and
154:and
109:tart
50:Type
162:or
859::
570:.
537:,
498:^
462:^
448:^
406:^
390:^
308:,
304:,
300:,
296:,
196:,
182:.
130:,
848:.
829:.
812:.
793:.
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757:.
734:.
223:.
27:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
