Book of Days Tales

Today is the birthday (1854) of Jules Henri Poincaré, a French mathematician, theoretical physicist, engineer, and philosopher of science. He is often described as a polymath, and in mathematics as “The Last Universalist,” since he excelled in all fields of the discipline as it existed during his lifetime. Outside of mathematics and science Poincaré is scarcely a household name, yet a reasonable argument can be made that both Einstein and Picasso were profoundly influenced by his work – yes, BOTH.

Poincaré was born in Nancy, former capital of the duchy of Lorraine. Lorraine is, of course, the birthplace of quiche Lorraine, which you can find in qualities from wretched to divine the world over. It has become a rather mundane staple in many places. This recipe is serviceable, but you ought to go to Lorraine for a proper quiche. Even there you may be disappointed. You are best served by seeking the advice of a knowledgeable local. Eggs and cream in a pastry shell is not especially French, but the word “quiche” comes from Lorraine dialect (maybe from German, “kuchen”). The bacon was at one time lardons, and the cheese is a late addition also. Therefore, finding “authentic” quiche Lorraine is a lost cause.

Quiche Lorraine

Ingredients

For the crust

1 ¼ cups all-purpose flour
½ tsp salt
½ cup cold butter, cubed small
3 tbsp ice water

For the quiche

8 slices bacon
1½ cups shredded gruyere
1 shallot, minced
6 large eggs
1½ cups heavy cream
cayenne
nutmeg
salt and black pepper

Instructions

For the crust, sieve the flour and salt into a mixing bowl or food processor. Work the flour and butter together with your hands, or by pulsing in the food processor, until it resembles coarse sand.

Add the ice water one tablespoon at a time and work the mixture into a dough. Form into a disc, wrap in plastic wrap, and refrigerate until firm, (at least 30 minutes).

On a lightly floured surface, roll out crust until ¼” thick. Loosely drape it over a 9” pie plate (or quiche pan) and crimp the edges. Refrigerate until ready to use.

Preheat the oven to 350˚F/175˚C.

In a large, dry skillet over medium heat, cook the bacon until crispy. Drain and cool on wire racks and then break into bite-sized pieces.

Scatter the bacon pieces evenly on the pie crust and then spread over 1 cup of grated gruyere and the shallot.

In a large bowl, whisk together the eggs, cream, a pinch of cayenne and nutmeg, and season with salt and pepper to taste. Pour mixture over bacon and cheese. Sprinkle with the remaining cheese.

Bake for around 45 minutes until the crust is golden and the eggs are cooked through. Test by inserting a knife into the eggs near the center. It should come out clean when the eggs are cooked. Cool the quiche on a wire rack in the tin for 10 minutes before slicing into wedges and serving.