Bonjour, your quiche looks so tasty! I could almost smell it :) Did you know that in Lorraine, actually no cheese is supposed to be in the quiche? Well, that is what the traditional recipe says! But I must confess that even though I'm from Lorraine, I do add some cheese (gruyere) to it like you :) And so did my mum, who was well known for her delicious quiches Lorraine, The Quiche Lorraine was "born" many centuries ago, but I was told the lard wasn't added to it until the 19th century. I had no idea! Before that, it was just cream and eggs in the "migaine" (as we call it). Nowadays, people randomly name "Quiche" any salty tart around the world, no matter what it has: salmon, brocoli, mushrooms, spinach etc. Yes they are delicious but they are not quiches, they are salty tarts! (At least to us in Lorraine :D )
Delicious and you have demonstrated making it wonderfully. Sometimes I make my quiches crustless when I am wanting a lighter version. I just butter the dish and sprinkle some dried breadcrumbs to give a little crunch and everything else is the same, but no pastry. Martine xx
