Quiche Lorraine

Quiche Lorraine is perhaps the most common variety. In addition to the eggs and cream, it includes bacon or lardons. Cheese is not an ingredient of the original Lorraine recipe, as Julia Child informed Americans: "The classic quiche Lorraine contains heavy cream, eggs and bacon, no cheese."

The word quiche is derived from the Lorraine Franconian dialect of the German language. historically spoken in much of the region, where German Kuchen, "cake", was altered first to "küche". Typical Allemanic changes unrounded the ü and shifted the palatal "ch" to the spirant "sh", resulting in "kische", which in standard French orthography became spelled quiche

To this day, there is a pronounced German influence on the culture and cuisine of the Lorraine region. The origin of Quiche Lorraine is rural and the original Quiche Lorraine had a rural flair: it was cooked in a cast-iron pan and the pastry edges were not crimped. Today, Quiche Lorraine is served throughout France and has a modern look with a crimped pastry crust. Consumption of Quiche Lorraine is most prevalent in the southern regions of France, where the warm climate lends itself to lighter fare. The current version of Quiche Lorraine served in France does include cheese: either d'emmenthal or gruyere. Unlike the version served in the United States, the bacon is cubed, no onions are added and the custard base is thicker.

Ingredients:

• 1- 30cm pastry shell
• 1/4 lt cream
• 2-3 eggs
• bacon
• 1 onion
• gruyere cheese (or mozarella) salt
• pepper

Procedures:

Brown slightly sliced bacon and sliced onion in a little butter, let it cool down and place in pastry shell, add ground cheese, beat vigorosly eggs, cream, salt and pepper, pour in shell. Backe at 375? F for aprox. 35 min or until brown.

source : http://www.allrecipesworld.com