Quiche is a tasty savory pie typical of French cuisine. Let's discover the three most famous traditional versions
When we think of the quiche we make no distinction based on the ingredients that will make up this delicious savory pie. In France, however, the difference is well defined.
Let's start with the common elements: the basis is the pasta brise (or more rarely puff), while the filling usually includes at least the eggs and the crème fraîche, a type of sour cream typical of French cuisine. From here the recipe can vary and contain any other type of ingredient, of animal or vegetable origin.
In fact, its most famous version is the lorraine, But there are two other equally important types: the quiche alsacienne and the quiche vosgienne. Let's see how they differ based on the ingredients.
Lorraine, alsacienne and vosgienne: the differences
There quiche lorraine it is stuffed with crème fraîche, eggs and smoked bacon and is named after the French region of Lorraine.
There quiche alsacienne it is stuffed with crème fraîche, eggs, smoked bacon and grated cheese (traditionally the French Gruyère cheese). It takes its name from the French region ofAlsace.
There quiche vosgienne it is stuffed with crème fraîche, eggs, smoked bacon, grated cheese and roasted onions. Its name refers to the French department of the Massif of the Vosges.
How to prepare a quiche
First of all, if you have difficulty finding ingredients like crème fraîche and gruyere cheese, you can replace them with the cream it's a grated cheese of your choice.
There are so many regional variations of this savory pie, so it is certainly possible to modify it according to one's taste or the ingredients available: below is the recipe of the Lorraine version, starting from the dough for brisé dough, to be enriched according to your preferences .
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