Almost half of the French people commit this terrible faux pas according to the purists of Quiche Lorraine. And all of that by adding one (forbidden) ingredient to the recipe. But which one? Spoiler: it was our favorite ingredient…
While the Italians cry foul when they see us put fresh cream in carbonara, the people of Lorraine are horrified to see us add this ingredient to their precious Quiche Lorraine. This ingredient is simply… cheese. And yes, cheese is FORBIDDEN in Quiche Lorraine. Just like onions. And the National Syndicate for the Defense and Promotion of the Authentic Quiche Lorraine (SNDPAQL) is adamant: the traditional recipe does not include grated cheese. So how to recreate it at home without upsetting purists? To know, one must go back a bit in time and look at the origin of this iconic dish of French gastronomy.
The History of Quiche Lorraine: A Recipe That Traverses the Centuries
It is in 1586 that the very first written trace of the famous Quiche Lorraine appears at the court of the Duke of Lorraine, Charles III. In its early form, this popular dish is nothing more than a very simple tart made with leftover bread, cream, and eggs. Lard only appears later (in the 19th century), and the bread will also be replaced by a shortcrust pastry. From then on, it is this version that will distinguish the REAL Quiche Lorraine from other quiche recipes.
In short, a true Quiche Lorraine is: a shortcrust pastry, lardons, a migaine (the mixture of eggs and thick cream), salt, pepper, and, why not (the Lorraine people allow it), a little nutmeg. Forget grated cheese, onions and other frills, or give it another name.
The SNDPAQL and the Confraternity of the Quiche Lorraine of Dombasle-sur-Meurthe continue to fight today to protect this appellation in organization, among other things, of competitions around the quiche lorraine. And if these “guardians” of Lorraine’s gastronomic heritage saw you putting grated cheese, onions or any other ingredient listed above, they would be horrified. For them, all these variations are not Quiche Lorraine but rather a Vosges quiche if grated cheese, an Alsace quiche if melting onions or a savory tart if spinach, goat cheese, salmon, etc.
Even if they have nothing against these delicious and generous recipes, they are all but Quiche Lorraine!
How to Make a Quiche Lorraine According to the Rules of the Art at Home
If you want to please the Lorraine locals and other purists of Quiche Lorraine, put away your cheese and caramelized onions.
The SNDPAQL offers its little tips to help you make the best Quiche Lorraine at home with ease, don’t worry. First, blanch the lardons (start in cold water) for about two minutes to remove excess salt. Then, sear them dry in a pan to concentrate the flavors. For the crust: blind bake for about 10 minutes to prevent it from becoming soggy with the migaine.
Regarding the migaine, it’s the Confraternity of the Quiche Lorraine of Dombasle-sur-Meurthe who reveals its trick: you should count as many eggs as tablespoons of thick cream. So 4 eggs + 4 tablespoons of thick cream. And no milk! Absolutely not, or else it’s not a true Quiche Lorraine. You then pour everything into your mold and let it brown in the oven for an authentic, soft, and indulgent Quiche Lorraine.
And you, did you put cheese in your Quiche Lorraine? From now on, you won’t make that mistake—or you will make a Vosges quiche 😉
