{"id":2228,"date":"2025-07-16T15:32:17","date_gmt":"2025-07-16T13:32:17","guid":{"rendered":"https:\/\/www.informations.brussels\/quiche-lorraine\/"},"modified":"2025-07-17T08:37:35","modified_gmt":"2025-07-17T06:37:35","slug":"quiche-lorraine","status":"publish","type":"post","link":"https:\/\/www.informations.brussels\/fr\/quiche-lorraine\/","title":{"rendered":"Quiche lorraine"},"content":{"rendered":"\n\n<div class=\"kk-star-ratings kksr-auto kksr-align-left kksr-valign-top\"\n    data-payload='{&quot;align&quot;:&quot;left&quot;,&quot;id&quot;:&quot;2228&quot;,&quot;slug&quot;:&quot;default&quot;,&quot;valign&quot;:&quot;top&quot;,&quot;ignore&quot;:&quot;&quot;,&quot;reference&quot;:&quot;auto&quot;,&quot;class&quot;:&quot;&quot;,&quot;count&quot;:&quot;0&quot;,&quot;legendonly&quot;:&quot;&quot;,&quot;readonly&quot;:&quot;&quot;,&quot;score&quot;:&quot;0&quot;,&quot;starsonly&quot;:&quot;&quot;,&quot;best&quot;:&quot;5&quot;,&quot;gap&quot;:&quot;5&quot;,&quot;greet&quot;:&quot;Rate this post&quot;,&quot;legend&quot;:&quot;0\\\/5 - (0 vote)&quot;,&quot;size&quot;:&quot;24&quot;,&quot;title&quot;:&quot;Quiche lorraine&quot;,&quot;width&quot;:&quot;0&quot;,&quot;_legend&quot;:&quot;{score}\\\/{best} - ({count} {votes})&quot;,&quot;font_factor&quot;:&quot;1.25&quot;}'>\n            \n<div class=\"kksr-stars\">\n    \n<div class=\"kksr-stars-inactive\">\n            <div class=\"kksr-star\" data-star=\"1\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"2\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"3\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"4\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"5\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n    <\/div>\n    \n<div class=\"kksr-stars-active\" style=\"width: 0px;\">\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n                \n\n<div class=\"kksr-legend\" style=\"font-size: 19.2px;\">\n            <span class=\"kksr-muted\">Rate this post<\/span>\n    <\/div>\n    <\/div>\n<h2>Historique<\/h2>\n<p data-start=\"307\" data-end=\"707\">Le mot \u00ab\u00a0quiche\u00a0\u00bb vient du mot allemand <em data-start=\"352\" data-end=\"360\">kuchen<\/em>, qui signifie \u00ab\u00a0tarte\u00a0\u00bb. Les premi\u00e8res versions de la quiche lorraine utilisaient une simple cro\u00fbte de p\u00e2te, remplie d&rsquo;un m\u00e9lange d&rsquo;\u0153ufs et de cr\u00e8me. Cependant, les premi\u00e8res versions de ce plat ne contenaient pas de lard, comme c&rsquo;est le cas aujourd&rsquo;hui, mais \u00e9taient compos\u00e9es d&rsquo;un m\u00e9lange d&rsquo;\u0153ufs et de cr\u00e8me, et parfois de viande, comme de la viande hach\u00e9e ou du fromage de ch\u00e8vre. La r\u00e9gion faisait partie du Saint Empire romain germanique au XVIe si\u00e8cle, et les traditions culinaires lorraines ont donc \u00e9t\u00e9 influenc\u00e9es par la cuisine allemande, ce qui explique en partie le nom et l&rsquo;utilisation de certains ingr\u00e9dients.   <\/p>\n<h3 data-start=\"142\" data-end=\"159\">Ingr\u00e9dients :<\/h3>\n<h6 data-start=\"142\" data-end=\"159\"><strong data-start=\"160\" data-end=\"217\">Pour la base de la p\u00e2te (si vous utilisez une p\u00e2te maison) :<\/strong><\/h6>\n<ul data-start=\"218\" data-end=\"311\">\n<li data-start=\"218\" data-end=\"231\">\n<p data-start=\"220\" data-end=\"231\">200 g de farine<\/p>\n<\/li>\n<li data-start=\"232\" data-end=\"263\">\n<p data-start=\"234\" data-end=\"263\">100 g de beurre froid, coup\u00e9 en d\u00e9s<\/p>\n<\/li>\n<li data-start=\"264\" data-end=\"270\">\n<p data-start=\"266\" data-end=\"270\">1 \u0153uf<\/p>\n<\/li>\n<li data-start=\"271\" data-end=\"297\">\n<p data-start=\"273\" data-end=\"297\">1-2 cuill\u00e8res \u00e0 soupe d&rsquo;eau froide<\/p>\n<\/li>\n<li data-start=\"298\" data-end=\"311\">\n<p data-start=\"300\" data-end=\"311\">Pinc\u00e9e de sel<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"313\" data-end=\"333\">Pour la garniture :<\/p>\n<ul data-start=\"334\" data-end=\"591\">\n<li data-start=\"334\" data-end=\"392\">\n<p data-start=\"336\" data-end=\"392\">200 g de lard (lardons ou bacon), coup\u00e9 en morceaux<\/p>\n<\/li>\n<li data-start=\"393\" data-end=\"403\">\n<p data-start=\"395\" data-end=\"403\">4 \u0153ufs<\/p>\n<\/li>\n<li data-start=\"404\" data-end=\"421\">\n<p data-start=\"406\" data-end=\"421\">200 ml de cr\u00e8me fouett\u00e9e<\/p>\n<\/li>\n<li data-start=\"422\" data-end=\"435\">\n<p data-start=\"424\" data-end=\"435\">100 ml de lait<\/p>\n<\/li>\n<li data-start=\"436\" data-end=\"479\">\n<p data-start=\"438\" data-end=\"479\">100 g de gruy\u00e8re ou d&#8217;emmental r\u00e2p\u00e9<\/p>\n<\/li>\n<li data-start=\"480\" data-end=\"506\">\n<p data-start=\"482\" data-end=\"506\">Sel et poivre \u00e0 volont\u00e9<\/p>\n<\/li>\n<li data-start=\"507\" data-end=\"543\">\n<p data-start=\"509\" data-end=\"543\">Une pinc\u00e9e de noix de muscade (facultatif)<\/p>\n<\/li>\n<li data-start=\"544\" data-end=\"591\">\n<p data-start=\"546\" data-end=\"591\">Un peu d&rsquo;huile d&rsquo;olive ou de beurre pour la friture<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"593\" data-end=\"607\">Pr\u00e9paration :<\/h3>\n<p data-start=\"609\" data-end=\"634\"><strong>1. Pr\u00e9parez la p\u00e2te :<\/strong><\/p>\n<ul data-start=\"635\" data-end=\"1032\">\n<li data-start=\"635\" data-end=\"681\">\n<p data-start=\"637\" data-end=\"681\">M\u00e9langez la farine et une pinc\u00e9e de sel dans un bol.<\/p>\n<\/li>\n<li data-start=\"682\" data-end=\"801\">\n<p data-start=\"684\" data-end=\"801\">Ajoutez les cubes de beurre froid et frottez-les dans la farine avec vos doigts jusqu&rsquo;\u00e0 ce que le m\u00e9lange ressemble \u00e0 de fines miettes.<\/p>\n<\/li>\n<li data-start=\"802\" data-end=\"919\">\n<p data-start=\"804\" data-end=\"919\">Ajoutez l&rsquo;\u0153uf et m\u00e9langez-le rapidement \u00e0 la p\u00e2te. Ajoutez une ou deux cuill\u00e8res \u00e0 soupe d&rsquo;eau froide si la p\u00e2te est trop s\u00e8che. <\/p>\n<\/li>\n<li data-start=\"920\" data-end=\"1032\">\n<p data-start=\"922\" data-end=\"1032\">P\u00e9trissez rapidement la p\u00e2te pour en faire une boule et enveloppez-la dans un film plastique. Mettez-la au r\u00e9frig\u00e9rateur pendant 30 minutes pour qu&rsquo;elle repose. <\/p>\n<\/li>\n<\/ul>\n<p data-start=\"1034\" data-end=\"1053\"><strong>2. Faites cuire la p\u00e2te :<\/strong><\/p>\n<ul data-start=\"1054\" data-end=\"1506\">\n<li data-start=\"1054\" data-end=\"1086\">\n<p data-start=\"1056\" data-end=\"1086\">Pr\u00e9chauffez le four \u00e0 180\u00b0C.<\/p>\n<\/li>\n<li data-start=\"1087\" data-end=\"1190\">\n<p data-start=\"1089\" data-end=\"1190\">\u00c9talez la p\u00e2te sur une surface l\u00e9g\u00e8rement farin\u00e9e et tapissez-en un moule \u00e0 quiche d&rsquo;environ 24 cm.<\/p>\n<\/li>\n<li data-start=\"1191\" data-end=\"1309\">\n<p data-start=\"1193\" data-end=\"1309\">Recouvrez la base de papier sulfuris\u00e9 et remplissez-la de haricots de cuisson ou de riz pour la maintenir en place pendant la cuisson.<\/p>\n<\/li>\n<li data-start=\"1310\" data-end=\"1506\">\n<p data-start=\"1312\" data-end=\"1506\">Faites cuire la p\u00e2te dans le four pr\u00e9chauff\u00e9 pendant environ 15 \u00e0 20 minutes, jusqu&rsquo;\u00e0 ce qu&rsquo;elle soit l\u00e9g\u00e8rement dor\u00e9e. Retirez le papier sulfuris\u00e9 et les haricots et faites cuire pendant encore 5 minutes pour permettre au fond de s\u00e9cher compl\u00e8tement. <\/p>\n<\/li>\n<\/ul>\n<p data-start=\"1508\" data-end=\"1532\"><strong data-start=\"1508\" data-end=\"1532\">3. Pr\u00e9parez la garniture :<\/strong><\/p>\n<ul data-start=\"1533\" data-end=\"1845\">\n<li data-start=\"1533\" data-end=\"1677\">\n<p data-start=\"1535\" data-end=\"1677\">Faites frire le bacon dans une po\u00eale \u00e0 frire \u00e0 feu moyen-vif jusqu&rsquo;\u00e0 ce qu&rsquo;il soit croustillant. \u00c9gouttez-les sur du papier absorbant pour \u00e9liminer l&rsquo;exc\u00e8s de graisse. <\/p>\n<\/li>\n<li data-start=\"1678\" data-end=\"1778\">\n<p data-start=\"1680\" data-end=\"1778\">Dans un bol, fouettez les \u0153ufs, la cr\u00e8me et le lait. Ajoutez du sel, du poivre et un peu de noix de muscade. <\/p>\n<\/li>\n<li data-start=\"1779\" data-end=\"1845\">\n<p data-start=\"1781\" data-end=\"1845\">M\u00e9langez le bacon frit et le fromage r\u00e2p\u00e9 au m\u00e9lange d&rsquo;\u0153ufs.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"1847\" data-end=\"1874\"><strong data-start=\"1847\" data-end=\"1874\">4. Assembler la quiche :<\/strong><\/p>\n<ul data-start=\"1875\" data-end=\"2057\">\n<li data-start=\"1875\" data-end=\"1922\">\n<p data-start=\"1877\" data-end=\"1922\">Versez la garniture dans le fond de p\u00e2te pr\u00e9cuit.<\/p>\n<\/li>\n<li data-start=\"1923\" data-end=\"2057\">\n<p data-start=\"1925\" data-end=\"2057\">Remettez la quiche au four et faites-la cuire pendant 30 \u00e0 40 minutes, jusqu&rsquo;\u00e0 ce que la garniture se soit solidifi\u00e9e et que le dessus soit l\u00e9g\u00e8rement dor\u00e9.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"2059\" data-end=\"2075\"><strong data-start=\"2059\" data-end=\"2075\">5. Servir :<\/strong><\/p>\n<ul data-start=\"2076\" data-end=\"2210\">\n<li data-start=\"2076\" data-end=\"2138\">\n<p data-start=\"2078\" data-end=\"2138\">Laissez la quiche refroidir l\u00e9g\u00e8rement avant de la d\u00e9couper.<\/p>\n<\/li>\n<li data-start=\"2139\" data-end=\"2210\">\n<p data-start=\"2141\" data-end=\"2210\">Servez chaud ou \u00e0 temp\u00e9rature ambiante, avec une salade fra\u00eeche si vous le souhaitez.<\/p>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Historique Le mot \u00ab\u00a0quiche\u00a0\u00bb vient du mot allemand kuchen, qui signifie \u00ab\u00a0tarte\u00a0\u00bb. Les premi\u00e8res versions de la quiche lorraine utilisaient une simple cro\u00fbte de p\u00e2te, remplie d&rsquo;un m\u00e9lange d&rsquo;\u0153ufs et de cr\u00e8me. Cependant, les premi\u00e8res versions de ce plat ne contenaient pas de lard, comme c&rsquo;est le cas aujourd&rsquo;hui, mais \u00e9taient compos\u00e9es d&rsquo;un m\u00e9lange d&rsquo;\u0153ufs [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":2226,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[40],"tags":[],"class_list":["post-2228","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie-fr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Quiche lorraine - Informations Brussels<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.informations.brussels\/fr\/quiche-lorraine\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quiche lorraine - Informations Brussels\" \/>\n<meta property=\"og:description\" content=\"Historique Le mot \u00ab\u00a0quiche\u00a0\u00bb vient du mot allemand kuchen, qui signifie \u00ab\u00a0tarte\u00a0\u00bb. Les premi\u00e8res versions de la quiche lorraine utilisaient une simple cro\u00fbte de p\u00e2te, remplie d&rsquo;un m\u00e9lange d&rsquo;\u0153ufs et de cr\u00e8me. Cependant, les premi\u00e8res versions de ce plat ne contenaient pas de lard, comme c&rsquo;est le cas aujourd&rsquo;hui, mais \u00e9taient compos\u00e9es d&rsquo;un m\u00e9lange d&rsquo;\u0153ufs [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.informations.brussels\/fr\/quiche-lorraine\/\" \/>\n<meta property=\"og:site_name\" content=\"Informations Brussels\" \/>\n<meta property=\"article:published_time\" content=\"2025-07-16T13:32:17+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-17T06:37:35+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.informations.brussels\/wp-content\/uploads\/2025\/07\/0_3_640_N-2-1.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"640\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Claire. 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Delmarche\",\"description\":\"Claire Delmarche est n\u00e9e \u00e0 Jette, a grandi \u00e0 Forest et vit aujourd\u2019hui \u00e0 Saint-Josse.Bruxelles, elle la traverse en tram, en v\u00e9lo ou \u00e0 pied, carnet en main et casque sur les oreilles. Form\u00e9e \u00e0 l\u2019IHECS, pass\u00e9e par quelques r\u00e9dactions \u00ab o\u00f9 on met plus de temps \u00e0 remplir un tableau Excel qu\u2019\u00e0 \u00e9crire un article \u00bb, elle a vite compris qu\u2019elle serait plus libre en dehors des circuits classiques. Claire aime les histoires \u00e0 hauteur d\u2019humain. Celles qu\u2019on ne voit pas dans les grands JT. Elle \u00e9crit sur la vie des quartiers, les luttes sociales, les brasseries de quartier qui ferment, les collectifs citoyens qui s\u2019organisent, les contradictions bruxelloises qu\u2019on adore d\u00e9tester. Bilingue (et brusseleir par adoption), elle jongle entre les langues comme entre les tramways de la STIB. Elle refuse la neutralit\u00e9 molle et pr\u00e9f\u00e8re le regard juste, nuanc\u00e9, sinc\u00e8re, m\u00eame s\u2019il d\u00e9range. Membre fondatrice de informations.brussels, elle y signe des papiers bruts, tendres ou caustiques \u2014 mais toujours vrais.Sa devise : \u00ab \u00c9couter avant d\u2019\u00e9crire. Et toujours relire \u00e0 voix haute. \u00bb\",\"url\":\"https:\\\/\\\/www.informations.brussels\\\/fr\\\/author\\\/joryn\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Quiche lorraine - Informations Brussels","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.informations.brussels\/fr\/quiche-lorraine\/","og_locale":"fr_FR","og_type":"article","og_title":"Quiche lorraine - Informations Brussels","og_description":"Historique Le mot \u00ab\u00a0quiche\u00a0\u00bb vient du mot allemand kuchen, qui signifie \u00ab\u00a0tarte\u00a0\u00bb. Les premi\u00e8res versions de la quiche lorraine utilisaient une simple cro\u00fbte de p\u00e2te, remplie d&rsquo;un m\u00e9lange d&rsquo;\u0153ufs et de cr\u00e8me. 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