Comtois Favor This Melty Charcuterie Over Bacon in Quiche Lorraine!

Despite being served since the 16th century, Lorraine quiche continues to spark debates at the dinner table. As the progenitor of all savory pies, this staple from the northeast of France has seen its recipe evolve significantly over time. Initially, it wasn’t made with shortcrust or puff pastry (as it is today), but with a bread dough. The filling, primarily a mixture of beaten eggs and thick cream, never included milk or any starch to firm it up. Locals insisted that it should remain “chevelotte,” meaning just barely set.

And what goes inside? Never, ever cheese (we emphasize strongly!) but exclusively bacon bits, or even better, half-salted smoked bacon cut into matchsticks. That’s the official stance, at least. Sometimes, however, the neighboring rivals from Comtois add their twist by incorporating a regional charcuterie they take pride in: the Montbéliard sausage! Protected by a PGI (Protected Geographical Indication), it delivers a texture that is both firm and melts in your mouth while offering a woody aroma, a legacy of being slowly smoked with local conifer sawdust. Such a hearty variant that even folks from Metz, like Marjolaine, have given in to its charm…

If you’re open to shaking up (just a bit) the traditions, give this version a try. If you have time, make your own pie crust by mixing 260 g of flour, 50 g of olive oil, 120 g of water, and a pinch of salt until it forms a nice dough. Roll it out and line your pie mold. Next, boil 4 Montbéliard sausages in a pot of water for 20 minutes. Drain them, then slice them into rounds to distribute over your pie base.

Whisk together 3 eggs with 200 ml of milk, 200 ml of liquid cream, and some pepper, then pour this mixture over the sausages. Sprinkle some grated Gruyère cheese on top if you want a nicely browned finish, and bake for 40 minutes in an oven preheated to 180°C (356°F). The Lorrains might not agree with these numerous deviations from the original… but we love it!