No cheese. Some people also add onions to the quiche Lorraine, making it quiche Alsacienne , as this is the style found in the French region of Alsace. Traditionally, quiche Lorraine has a bottom crust made from bread dough, but most modern recipes instead use a puff pastry crust.
This gives the entire quiche a lighter, fluffier feel, generally preferable to Americans. Originally, quiche Lorraine contained no meat. In fact, it was an important food in strongly Catholic France, as it could be eaten on the meatless days of the liturgical calendar.
Soon, however, the variant known as quiche au lard , which contained pork, became the dominant type. Quiche Lorraine is now generally understood to contain minced bacon or bits of pork. 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.
This weekend I decided to try a healthy version of the magnificent Quiche Lorraine and I am pleased to say that it worked. As to my surprise, none of the books in my kitchen apart from Delia's had a good recipe. Even Good Housekeeping let me down. I did look at Hugh's and Nigel Slater's recipe's online but they were full of really fattening ingredients that I am sure tasted divine but weren't on my " yes, you can eat that list". I replaced the plain flour with rye flour and toasted soya flour which you can get in most supermarkets or organic farm shops.
So half of each to make up the the full amount and instead of double cream I used Greek yoghurt. For the filling, I used some onion, bacon, fresh rocket and cheese then salt and pepper for seasoning. Voila it worked!! The thought of cooking pastry after 20 or so years was quite daunting but I got stuck in. Not having any baking beans worried me but then I remembered watching a programme once that said to use 2p coins.
In for a penny, in for a pound!! So, Tom raided the money jar and we gave it a go The whole trial took an hour and a half and we had such a laugh that I am aiming to get it off pat and down to 45 mins over the next two weeks. So, yes, we will be eating a lot of quiche over the coming weeks, just as well we like it.
I am not sure we will be so keen when it comes to recipes with brussel sprouts!! I will of course post my recipe over the next 2 weeks but have a go in the meantime and let me know how you get on Thanks so much for all the feedback on the Mayo Blog I seem to have captured an audience on the supremacy of Hellman's!!
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