When I read about the theme I knew exactly what I wanted to prepare
Quiche Lorraine – Lothringer Speckkuchen
The Quiche Lorraine, one of the most well-known speciality of Lorraine, has a long tradition and passed through many developments. Originally it was prepared with bread dough, like pizza, the Provençal Pissaladière and the Alsatian Tarte Flambée.
In former times the duchy of Lorraine was a bone of contention between France and Germany and the word „Quiche“ originates in the German „Kuchen“. By all means the modern Lorraine belongs to France and I like Quiche Lorraine. It is said, that the original Quiche Lorraine is made without any cheese.
My recipe is from Arte-TV, a joint TV station from France and Germany. The programme “ Zu Tisch in… – Le cuisine de terroirs“ accompanies people how they live, shop, harvest and … cook. So I think it’s as original as it can be.
A riesling or a pinot blanc from Alsace is recommended for this dish. Unfortunately I had difficulties to find a french white wine so I chose a white table wine called http://www.blanchet.de/produkte/weisswein/blanc-de-blancs-trocken/Blanchet blanc de blanc. It’s a dry table wine produced in France from French grapes and very popular in Germany. I very much apologize for this choice by all wine-experts and French people. I live in a beer drinking province of Germany, perhaps this helps to explain…
What you need for 4 to 6 servings:
For the shortcrust pastry:
250 grams plain flour
1 pinch salt
130 g butter, ice-cold, diced
3 tbsp milk, ice-cold
For the filling:
about 250 grams streaky bacon
4 eggs, size M
300 ml cream
no salt, the bacon is salty enough
Preheat oven to 180 °C (356 °C).
Make the shortcrust pastry and cool for at least 20 minutes. Cut the bacon in small dices. Mix cream with eggs, season with pepper and nutmeg. Toss the bacon on the pastry,
pour the cream mixture over the bacon. Bake in a preheated oven at 180° C/fan 170° C for 35 – 45 minutes. Allow 2 minutes to cool before serving.