Nathalie Chiva wrote:
>
>> Totally agree on the dash of nutmeg. I thought that was standard with
>> the onions and swiss cheese in a quiche Lorraine? The cayenne doesn't
>> sound right in there.
>
> Well, except that true, original quiche Lorraine doesn't contain any
> cheese (but many French people don't know that either). Only a crust,
> cream, eggs, and bacon. See he
> http://www.epicurien.be/blog/recette...itionnelle.asp

If I understand correctly, quiche is actually a dish from Alsace. The
Alsace version has a lot of onion in it, and both the Alsace and
Lorraine versions also use a lot more bacon that normally seen in North
American versions.

On Sat, 27 Dec 2008 17:33:13 -0500, Goomba >
wrote:

>Janet wrote:
>
>> I'd suggest a) partially baking the crust first, b) sauteeing the onoins
>> separately before adding them, c) adding a little fresh nutmeg, and d) I
>> assume you do mean *beaten* eggs, since you are just mixing everything
>> gently?
>>
>Totally agree on the dash of nutmeg. I thought that was standard with
>the onions and swiss cheese in a quiche Lorraine? The cayenne doesn't
>sound right in there.

Well, except that true, original quiche Lorraine doesn't contain any
cheese (but many French people don't know that either). Only a crust,
cream, eggs, and bacon. See he
http://www.epicurien.be/blog/recette...itionnelle.asp

Nathalie in Switzerland

Dave Smith wrote:
> Nathalie Chiva wrote:
>>
>>> Totally agree on the dash of nutmeg. I thought that was standard with
>>> the onions and swiss cheese in a quiche Lorraine? The cayenne doesn't
>>> sound right in there.
>>
>> Well, except that true, original quiche Lorraine doesn't contain any
>> cheese (but many French people don't know that either). Only a crust,
>> cream, eggs, and bacon. See he
>> http://www.epicurien.be/blog/recette...itionnelle.asp
>>
>
> If I understand correctly, quiche is actually a dish from Alsace. The
> Alsace version has a lot of onion in it, and both the Alsace and
> Lorraine versions also use a lot more bacon that normally seen in North
> American versions.
Sounds great wish I could understand French so I could read it!

Nathalie Chiva wrote:
>
>
> Well, no, actually, quiche lorraine without cheese is better - it has
> that wonderful creamy taste (and I'm one who loves good cheese).

I have had only one quiche type dish in that region. It was called
Tourte Lorraine, a small pie with a thick layer of sausage meat topped
with a rich custard.... no cheese. On a previous trip to France we
spent a few days in Strasbourg in the Alsace where I quiche, and it had
cheese in it.

Jim Davis wrote:

>>> Well, except that true, original quiche Lorraine doesn't contain any
>>> cheese (but many French people don't know that either). Only a crust,
>>> cream, eggs, and bacon. See he
>>> http://www.epicurien.be/blog/recette...itionnelle.asp
>>>
>>
>> If I understand correctly, quiche is actually a dish from Alsace. The
>> Alsace version has a lot of onion in it, and both the Alsace and
>> Lorraine versions also use a lot more bacon that normally seen in
>> North American versions.
> Sounds great wish I could understand French so I could read it!

Just look in the list of ingredients for "fromage". It isn't there.

"Nathalie Chiva" <Nathaliedotchivaatgmail.remove.com> wrote in message
...
> On Sun, 4 Jan 2009 16:36:22 -0500, "cybercat" >
> wrote:
>
>>
>>"Nathalie Chiva" <Nathaliedotchivaatgmail.remove.com> wrote
>>> Well, except that true, original quiche Lorraine doesn't contain any
>>> cheese (but many French people don't know that either). Only a crust,
>>> cream, eggs, and bacon. See he
>>> http://www.epicurien.be/blog/recette...itionnelle.asp
>>>
>>
>>You're right, many French people apparently do not know that. I imagine it
>>is still good, but everything is better with cheese.
>>
>
> Well, no, actually, quiche lorraine without cheese is better - it has
> that wonderful creamy taste (and I'm one who loves good cheese).
>
> Nathalie in Switzerland

I imagine this is probably a matter of taste. You think?

On Sun, 4 Jan 2009 16:36:22 -0500, "cybercat" >
wrote:

>
>"Nathalie Chiva" <Nathaliedotchivaatgmail.remove.com> wrote
>> Well, except that true, original quiche Lorraine doesn't contain any
>> cheese (but many French people don't know that either). Only a crust,
>> cream, eggs, and bacon. See he
>> http://www.epicurien.be/blog/recette...itionnelle.asp
>>
>
>You're right, many French people apparently do not know that. I imagine it
>is still good, but everything is better with cheese.
>

Well, no, actually, quiche lorraine without cheese is better - it has
that wonderful creamy taste (and I'm one who loves good cheese).

Nathalie in Switzerland

"Nathalie Chiva" <Nathaliedotchivaatgmail.remove.com> wrote
>
> Maybe, but still, I repeat, I *love* cheese, but true quiche lorraine
> has its own taste and with cheese, it's a totally different dish.
>

You know, I think I know--or can imagine--what you mean, from the times I
have had it with either very little or no cheese. Thinking back.

On Mon, 5 Jan 2009 21:05:06 -0500, "cybercat" >
wrote:

>
>"Nathalie Chiva" <Nathaliedotchivaatgmail.remove.com> wrote in message
.. .
>> On Sun, 4 Jan 2009 16:36:22 -0500, "cybercat" >
>> wrote:
>>
>>>
>>>"Nathalie Chiva" <Nathaliedotchivaatgmail.remove.com> wrote
>>>> Well, except that true, original quiche Lorraine doesn't contain any
>>>> cheese (but many French people don't know that either). Only a crust,
>>>> cream, eggs, and bacon. See he
>>>> http://www.epicurien.be/blog/recette...itionnelle.asp
>>>>
>>>
>>>You're right, many French people apparently do not know that. I imagine it
>>>is still good, but everything is better with cheese.
>>>
>>
>> Well, no, actually, quiche lorraine without cheese is better - it has
>> that wonderful creamy taste (and I'm one who loves good cheese).
>>
>> Nathalie in Switzerland
>
>I imagine this is probably a matter of taste. You think?
>

Maybe, but still, I repeat, I *love* cheese, but true quiche lorraine
has its own taste and with cheese, it's a totally different dish.

Nathalie in Switzerland