Butter and egg yolk, the sunny center of a Lorraine quiche.
Quiche Lorraine is a light yellow.
It can be described as light, pastel, delicate and bright.
Set in black, because black reads best on it.
Quiche Lorraine is a savoury French tart with a filling of cream, eggs, and bacon, in an open pastry case. It was little known outside the French region of Lorraine until the mid-20th century. As its popularity spread, nationally and internationally, the addition of cheese became commonplace, although it has been criticised as inauthentic. It may be served hot, warm or cold.
Read on WikipediaQuiche is a French tart consisting of a pastry case filled with savory custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is Quiche Lorraine, which includes lardons or bacon. Quiche are served hot, warm or cold.
Read on WikipediaLorraine is a historical area of Eastern France that today falls within the administrative region of Grand Est. It has its origins in the medieval kingdom of Lotharingia (855–959 AD), named after Emperor Lothair I or King Lothair II, which came to be ruled by the Holy Roman Empire. This kingdom, which extended further north than the modern region, was divided into upper and lower duchies; the lower duchy lasted until the 12th century but the upper duchy persisted and developed into the Duchy of Lorraine. The Kingdom of France annexed the duchy, along with the Duchy of Bar, in 1766, which became the Lorraine and Barrois province.
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