Grand Est, Traditional Quiche Lorraine
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I often turn to quiche Lorraine when I need a simple, comforting, no-pressure meal, much like the way I spend my evenings: at my own pace, with few ingredients, but with a desire to do things well. For me, this recipe from the Grand Est has something very true, almost understated, like a quiet walk between the quays and the calm streets of Metz, or a late afternoon around Petite France. I use shortcrust pastry, smoked bacon lardons, eggs, crème fraîche, a little milk, salt, pepper and, depending on my mood, a hint of nutmeg. I fry the lardons without drying them out, spread them over the pastry, then beat the eggs with the cream and milk before pouring the mixture over the top. I bake the quiche until it is fully set and nicely golden, without rushing it, because I like gentle cooking and precise movements, a little like my work as an accountant, where everything is built up in small touches.
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Where: Grand Est