Por qué el tocino es un ingrediente esencial en la quiche Lorraine

Quiche Lorraine is often associated with France, although its origins are more humble than they seem. The first version had few ingredients: a custard made with cream and eggs, and bacon. The pastry was similar to brioche, and cheese wasn't added until years later.

Bacon is fundamental to quiche Lorraine, and rightly so: it provides an intense salty flavor that balances the richness of the eggs and cream. Although the pastry has changed and the dish has acquired a name and a French touch, bacon remains essential for what it contributes to the recipe.

The quiche we eat today looks quite different from its origins. It has a pastry base reminiscent of a tart and a generous amount of cheese, which in quiche Lorraine is usually Gruyère or Emmental. The egg custard and the creamy, intense cheeses make an exquisite combination, but it needs a counterpoint, and bacon provides it by being both fatty, salty, and flavorful.

Turkey bacon is an alternative that provides the same salty flavor, although it's a bit healthier. For a more delicate and sophisticated option, pancetta can also be used.

Quiche Lorraine also works well with vegetables, provided they are cooked first. Green onions add freshness, and broccoli and spinach add greens and color. According to Kristin Beringson of Henley, "Vegetables take longer to cook than the egg custard, so always sauté the onions, steam the broccoli, etc., before adding them to ensure every bite of quiche is perfectly cooked."

It's best to cook the bacon thoroughly before adding it, so it becomes crispy and flavorful. Nothing ruins a brunch faster than soft, undercooked bacon in an otherwise perfect quiche.