Quiche Lorraine is prepared with a shortcrust pastry, which you can buy ready-made or prepare yourself. Line a previously buttered and floured pie tin with it, then prepare the filling. Cut 200 g of pork belly into small lardons and blanch them for a few minutes in a pan of boiling water. Then brown them for a few minutes in a little butter. In a bowl, beat 4 whole eggs with 20 cl of whipping cream and 10 cl of milk. Salt, pepper and add a little nutmeg. Arrange the bacon on the bottom of the dough, add the egg preparation. Bake for 30 minutes at 180°C. Serve hot.
Lorraine pâté is better known as a pâté en croute. To prepare it, start by mixing, the day before, 250 g of pork loin with 250 g of veal, cut into small cubes with 2 minced garlic cloves, 1 small bunch of parsley, 1 sprig of tarragon, 2 chopped shallots, 1 sprig of thyme and 100ml dry white wine. Season with salt and pepper and leave to marinate overnight. The next day, drain the meat. Unroll a roll of puff pastry, and place the meat in the center. Fold the four sides to form a parallelepiped. Glaze with an egg yolk and form a chimney in the center. Bake for 45 minutes to 1 hour in the oven at 180°C.
The mirabelle plum being a Lorraine specialty, the mirabelle plum tart is an essential recipe in the region. The real pie is not prepared with an egg cream, but simply a few crushed biscuits to avoid soaking the dough. Start by filling a mold with shortcrust pastry then sprinkle with crushed biscuits. Then arrange the mirabelle plums, cut in half and pitted upright, packing them tightly. Sprinkle with a little powdered sugar and bake for 35 minutes at 180°C.
