Here's Why Bacon Is Such An Important Ingredient In Quiche Lorraine

Quiche. Breakfast pie. Truly, any-time-of-the-day pie, but we digress. There's a lot of quiche out there, but today we're talking quiche Lorraine. Lorraine has what makes any brunch good — bacon, a vaguely mysterious origin, and a little salt. While this dish is often given a French origin story, the reality is quiche and quiche Lorraine actually come from humble beginnings in Germany.

The very first quiche Lorraine had few ingredients: a custard made from cream and eggs, and the aforementioned bacon. The crust was similar to brioche, and cheese wouldn't join the party for a few more years. Bacon is foundational in quiche Lorraine and for good reason: bacon adds intense savory flavor and salt, which cuts through the richer ingredients like eggs and cream. While the crust may have changed and the dish gained a French name and flair, bacon has remained essential to this plate's success because of what it provides.

Quiche, as we eat it today, looks different from the earliest form. It now has a crust that resembles a classic pie crust and every good quiche includes a healthy dose of cheese. In the case of quiche Lorraine, that cheese is usually gruyere or emmentaler. The combination of rich egg custard and creamy, pungent cheeses is a luxurious one, but it benefits from something more to balance it. Bacon is the perfect counter because it's rich in its own right yet also salty and savory.

When it comes to making quiche at home, either thin sliced or thick sliced bacon will work; it all depends on which you prefer and what you have on hand. The most important thing is to make sure you cook your bacon before adding it to your quiche so that it offers developed flavor and a bit of crispness. Nothing will ruin brunch faster than limp, undercooked bacon in an otherwise perfect quiche.

Not everyone is into bacon, but that doesn't mean you have to miss out on the classic quiche experience. Turkey bacon makes an excellent alternative to classic bacon. It offers the same salty bite to quiche while being a bit healthier. Turkey bacon's not the only substitute you can play with. If you're looking for something that's a bit more delicate and a lot more fancy, it's time to pull out the pancetta.

Quiche Lorraine depends on that salty snap of bacon to work, but it's also a dish that can be augmented with other herbs and vegetables. Green onions offer some freshness, and broccoli and spinach add some veggies and color. If you decide to add vegetables to your quiche, make sure you cook them first. According to Kristin Beringson of Henley (via Yahoo News), "Vegetables will take longer to cook than your egg custard so always sauté onions, steam broccoli, etc. before you add them [...] to ensure every bite of quiche will be perfectly cooked." 

The next time quiche Lorraine is on the brunch menu, feel free to add all the crispy, salty bacon you desire–it's basically required!