Quiche Lorraine by Karlos Arguiñano (French savory tart)

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Aria Cooper

Ingredients (4 persons):

  • 1 sheet of shortcrust pastry or brisé (round)
  • 150 g smoked bacon
  • 70 g grated cheese
  • 125 ml of liquid cream
  • 4 eggs
  • 200 ml tomato sauce
  • salt and pepper
  • nutmeg
  • parsley

Original recipe of Quiche Lorraine step by step

Roll out the shortcrust pastry and cover a round springform pan with a removable bottom. Prick the base with a fork and trim the edges with a knife or by rolling the top with a rolling pin.

To prevent the dough from rising, cover the shortcrust pastry with a large piece of baking paper and fill the tartlet with dried vegetables intended for this use.

Bake at 180º for 12 minutes. Remove the tartlet from the oven and remove the paper with the vegetables.

Heat a frying pan, cut the smoked bacon into strips, add and cook over low heat until golden brown.

Break the eggs into a bowl, season and beat well. Add the bacon, cream and grated cheese. Add a little grated nutmeg and a little ground pepper. Mix well and pour the mixture into the tartlet.

Put it back in the oven and bake it at 180º for 15 minutes, remove it and let it rest.

Unmold the French savory tart, cut into 6 portions and serve. Heat the sauce and put a little on each plate. Garnish the plates of Arguiñano's Quiche Lorraine with some parsley leaves.

Tips for making the French savory tart Quche Lorraine de Arguiñano

If you want the flavor of the quiche to be milder, you can substitute the smoked bacon for a few cubes of cooked ham or turkey, as well as add pine nuts, spinach or any other ingredients you like.

The shortcrust pastry we use in the preparation can be homemade, so we will make it ourselves if we feel like it and we have time, or purchased and already prepared in the form of sheets in any supermarket.

To accompany this recipe we can choose any type of salad among which we highlight: chicory, orange and walnut salad or potato and green bean salad.

History of the original recipe for Quiche Lorraine

This recipe comes from the French region known as Lorraine and is basically a savory tart made with shortcrust pastry to which a whipped sauce of fresh cream and egg is added. migaine .

The migaine is the name given to the original whipped sauce mixture of fresh cream and egg, which appeared in 1605 in Lorraine and is sometimes flavored with ground nutmeg and black pepper.

Already in the 19th century, small cubes or strips of bacon, smoked or fresh, were added to the original recipe, giving rise to the famous and traditional French savory tart known as Quiche Lorraine.

Aria Cooper is a passionate food enthusiast and an accomplished writer who has been sharing her love for all things culinary through her blog, Blog about Food. With a background in nutrition and a natural flair for storytelling, Aria combines her knowledge and creativity to provide readers with engaging, informative, and mouthwatering content. Her unique perspective on food, combined with a genuine appreciation for diverse cuisines and flavors, ensures that her blog is a treasure trove of delectable recipes, insightful articles, and entertaining food anecdotes. Whether she's experimenting with new ingredients, exploring local food scenes, or delving into food history, Aria's authentic voice and dedication to her craft make her blog a must-read for food lovers from all walks of life.