It’s been a challenge for me to face the Quiche Lorraine recipe, and not because it’s a difficult one because it’s not at all. I must admit that I used to hate that French dish, but now it turns out I love it.
I just had a bad memory of that time when, in Spain, it was super cool to bake quiches and everyone did it with different flavours and fillings. Everyone baked them without any respect for the French cuisine and gastronomy. The result was disgusting fillings and very tall quiches that looked more like wedding cakes.
Luckily, nowadays the reality goes further from that and now, in Spain, we don’t do our best to make every family reunion a quiche parade with fake flavours and bad bacon.