{"id":2716,"date":"2022-03-03T16:12:30","date_gmt":"2022-03-03T21:12:30","guid":{"rendered":"http:\/\/annemarieabautret.com\/blog\/?p=2716"},"modified":"2022-03-03T16:17:55","modified_gmt":"2022-03-03T21:17:55","slug":"gastronomia-francesa-el-quiche-lorraine","status":"publish","type":"post","link":"https:\/\/annemarieabautret.com\/blog\/gastronomia-francesa-el-quiche-lorraine\/","title":{"rendered":"Gastronom\u00eda francesa: el Quiche Lorraine"},"content":{"rendered":"\n<p>El Quiche Lorraine es una de las recetas m\u00e1s emblem\u00e1ticas de la cocina francesa, la cual es originaria de la regi\u00f3n de Lorena (<em>Lorraine<\/em>, en franc\u00e9s, de all\u00ed su nombre), al noreste de Francia. Este pastel salado tiene una base de masa quebrada y un relleno compuesto de una mezcla de huevos batidos, crema de leche, queso gruyere, tocino, cebolla y ajo porro, entre otros ingredientes. Descubre m\u00e1s sobre la gastronom\u00eda francesa: el quiche lorraine y aprende a cocinar esta deliciosa receta.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"538\" src=\"https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/1-1-1024x538.png\" alt=\"Gastronom\u00eda francesa: el Quiche Lorraine\" class=\"wp-image-2718\" srcset=\"https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/1-1-1024x538.png 1024w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/1-1-300x158.png 300w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/1-1-768x403.png 768w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/1-1.png 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption><em>\u00a1Descubre m\u00e1s sobre la gastronom\u00eda francesa: el Quiche Lorraine!<\/em><\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Un poco de historia<\/h2>\n\n\n\n<p>Como ya dijimos al principio, el Quiche Lorraine tiene su origen en la regi\u00f3n de Lorena, al noreste de Francia, m\u00e1s espec\u00edficamente en Nancy, su capital. La palabra <em>quiche<\/em> deriva del vocablo \u201ck\u00fcchen\u201d en el dialecto loren\u00e9s y, a su vez, este t\u00e9rmino proviene del alem\u00e1n \u201ckuchen\u201d, que significa \u201cpastel\u201d.<\/p>\n\n\n\n<p>El Quiche Lorraine es conocida como la receta original de la cual se desprenden otras variantes de quiche. Dicho quiche se rellena \u00fanicamente de huevos y nata fresca o crema de leche. Sus primeros registros datan del a\u00f1o 1605. Luego, durante el siglo XIX, se le a\u00f1adieron las peque\u00f1as tiras de tocino, fresco o ahumado, que es lo que caracteriza al Quiche Lorraine en la actualidad.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"538\" src=\"https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/2-1-1024x538.png\" alt=\"Gastronom\u00eda francesa: el Quiche Lorraine\" class=\"wp-image-2719\" srcset=\"https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/2-1-1024x538.png 1024w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/2-1-300x158.png 300w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/2-1-768x403.png 768w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/2-1.png 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Otra cosa para tener en cuenta es que el queso no es un ingrediente de la receta original, pero se encuentra en una variante llamada <em>Quiche Vosgienne<\/em>, proveniente de la regi\u00f3n francesa de los Vosgos. Mientras que, cuando se a\u00f1ade cebolla guisada al relleno de la Quiche Lorraine, se llama <em>Quiche Alsacienne<\/em>, ya que es el quiche t\u00edpico que se prepara en la regi\u00f3n tambi\u00e9n francesa de Alsacia.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredientes<\/h2>\n\n\n\n<p>Antes de hablar de los ingredientes, debes saber que necesitar\u00e1s un molde preferiblemente de 23 cm de di\u00e1metro x 4 cm de alto. Ahora s\u00ed, pasemos a los ingredientes:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Para la masa:<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>225 gramos de harina com\u00fan (m\u00e1s un poco m\u00e1s para espolvorear)<\/li><li>115 gramos de mantequilla en cubos<\/li><li>1 yema de huevo<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"538\" src=\"https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/3-1-1024x538.png\" alt=\"Gastronom\u00eda francesa: el Quiche Lorraine\" class=\"wp-image-2720\" srcset=\"https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/3-1-1024x538.png 1024w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/3-1-300x158.png 300w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/3-1-768x403.png 768w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/3-1.png 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Para el relleno:<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>200 gramos de tocino en trozos<\/li><li>1 puerro (solo la parte blanca)<\/li><li>1 cebolla peque\u00f1a<\/li><li>80 g de queso gruyere rallado<\/li><li>4 huevos<\/li><li>150 ml de leche evaporada<\/li><li>150 ml de nata o crema de leche<\/li><li>Pimienta negra reci\u00e9n molida<\/li><li>Pizca de sal<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"538\" src=\"https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/4-2-1024x538.png\" alt=\"Gastronom\u00eda francesa: el Quiche Lorraine\" class=\"wp-image-2722\" srcset=\"https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/4-2-1024x538.png 1024w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/4-2-300x158.png 300w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/4-2-768x403.png 768w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/4-2.png 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><em><span class=\"has-inline-color has-luminous-vivid-amber-color\">Mira tambi\u00e9n<\/span>: <a href=\"https:\/\/annemarieabautret.com\/blog\/la-galette-bretonne-gastronomia-francesa\/\"><span style=\"color:#1d5c2f\" class=\"has-inline-color\">LA GALETTE BRETONNE: GASTRONOM\u00cdA FRANCESA<\/span><\/a><\/em><\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Preparaci\u00f3n<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Instrucciones para la masa<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>Pon la harina y la mantequilla en un cuenco grande y amasa con los dedos para formar migas. Luego, a\u00f1ade la yema de huevo y 3 o 4 cucharadas de agua fr\u00eda. Mezcla hasta formar una masa blanda pero uniforme.<\/li><li>Amasa suavemente sobre una superficie espolvoreada con harina. Envuelve la masa en film y refrig\u00e9rala por 30 minutos.<\/li><li>Precalienta el horno a 190\u00ba.<\/li><li>Despu\u00e9s de que hayan pasado los 30 minutos, toma la masa y exti\u00e9ndela con un rodillo sobre la superficie de trabajo espolvoreada con harina. Forra el molde con ella, presionando en los lados. Haz peque\u00f1os huecos en la base con un tenedor. Pon por encima papel de hornear y d\u00e9jalo en el horno durante unos 12 minutos.<\/li><li>Luego, retira el papel y d\u00e9jalo hornear durante 10 minutos m\u00e1s.<\/li><li>Una vez pasados los 10 minutos, retira del horno y ponlo a reposar.<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"538\" src=\"https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/5-1-1024x538.png\" alt=\"\" class=\"wp-image-2723\" srcset=\"https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/5-1-1024x538.png 1024w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/5-1-300x158.png 300w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/5-1-768x403.png 768w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/5-1.png 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><a href=\"https:\/\/mailchi.mp\/63a6d94a6b10\/lencrier-vert-newsletter\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"156\" src=\"https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/02\/Hnet.com-image.gif\" alt=\"\" class=\"wp-image-2648\"\/><\/a><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Instrucciones para el relleno<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>Dora el tocino en una sart\u00e9n sin aceite hasta que quede dorado.<\/li><li>Bota la grasa que haya soltado y pasa el tocino a un plato y res\u00e9rvalo.<\/li><li>Pon en la misma sart\u00e9n una cucharada de aceite de oliva y dora la cebolla y el puerro cortado en trocitos. Espolvorea con sal. Cuando est\u00e9 listo, ap\u00e1galo.<\/li><li>Extiende en el fondo de la tarta ya hecha la cebolla y el puerro. Agrega tambi\u00e9n el tocino y exti\u00e9ndelo bien. Agrega el queso rallado y distrib\u00fayelo uniformemente.<\/li><li>Bate los huevos con la leche, la nata o crema de leche, agrega la pizca de sal y pimienta negra y riega con esta mezcla los ingredientes anteriores.<\/li><li>Con los recortes de la masa, puedes hacer alguna decoraci\u00f3n. Esto es totalmente opcional.<\/li><li>Hornea la tarta ya con todos sus ingredientes a 180\u00ba entre 25 y 30 minutos o hasta que la parte de arriba se vea ligeramente dorada.<\/li><li>Luego, deja reposar y s\u00edrvelo fr\u00edo o al tiempo.<\/li><\/ul>\n\n\n\n<p><em>Bon app\u00e9tit !<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"538\" src=\"https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/6-1024x538.png\" alt=\"\" class=\"wp-image-2724\" srcset=\"https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/6-1024x538.png 1024w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/6-300x158.png 300w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/6-768x403.png 768w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/6.png 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Si deseas conocer m\u00e1s recetas de la gastronom\u00eda francesa, as\u00ed como sobre nuestros cursos, no te pierdas ninguna de nuestras publicaciones en las redes sociales. &#x1f447;<\/h4>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><a href=\"https:\/\/www.instagram.com\/francesconlencriervert\/\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"269\" src=\"https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2021\/06\/LEV-banner-redes-sociales-posts-1024x269.png\" alt=\"\" class=\"wp-image-1227\" srcset=\"https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2021\/06\/LEV-banner-redes-sociales-posts-1024x269.png 1024w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2021\/06\/LEV-banner-redes-sociales-posts-300x79.png 300w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2021\/06\/LEV-banner-redes-sociales-posts-768x202.png 768w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2021\/06\/LEV-banner-redes-sociales-posts.png 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><a href=\"https:\/\/www.facebook.com\/LencrierVert\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"269\" src=\"https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2021\/06\/LEV-banner-redes-sociales-posts-1-1024x269.png\" alt=\"\" class=\"wp-image-1228\" srcset=\"https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2021\/06\/LEV-banner-redes-sociales-posts-1-1024x269.png 1024w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2021\/06\/LEV-banner-redes-sociales-posts-1-300x79.png 300w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2021\/06\/LEV-banner-redes-sociales-posts-1-768x202.png 768w, https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2021\/06\/LEV-banner-redes-sociales-posts-1.png 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>El Quiche Lorraine es una de las recetas m\u00e1s emblem\u00e1ticas de la cocina francesa, la cual es originaria de la regi\u00f3n de Lorena (Lorraine, en franc\u00e9s, de all\u00ed su nombre), al noreste de Francia. Este pastel salado tiene una base de masa quebrada y un relleno compuesto de una mezcla de huevos batidos, crema de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2718,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[121,265,24,3,4,94,95,454],"class_list":["post-2716","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curiosidades","tag-comida","tag-comida-francesa","tag-curiosidades","tag-frances","tag-frances-2","tag-gastronomia","tag-gastronomia-francesa","tag-quiche-lorraine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gastronom\u00eda francesa: el Quiche Lorraine - Anne Marie Abautret<\/title>\n<meta name=\"description\" content=\"Descubre m\u00e1s sobre la gastronom\u00eda francesa: quiche lorraine y aprende a cocinar esta deliciosa receta. \u00a1Vamos all\u00e1!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/annemarieabautret.com\/blog\/gastronomia-francesa-el-quiche-lorraine\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gastronom\u00eda francesa: el Quiche Lorraine:\" \/>\n<meta property=\"og:description\" content=\"Descubre m\u00e1s sobre la gastronom\u00eda francesa: quiche lorraine y aprende a cocinar esta deliciosa receta. \u00a1Vamos all\u00e1!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/annemarieabautret.com\/blog\/gastronomia-francesa-el-quiche-lorraine\/\" \/>\n<meta property=\"og:site_name\" content=\"Anne Marie Abautret\" \/>\n<meta property=\"article:published_time\" content=\"2022-03-03T21:12:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-03-03T21:17:55+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/1-1.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Bloglencriervert\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Gastronom\u00eda francesa: el Quiche Lorraine:\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/annemarieabautret.com\/blog\/wp-content\/uploads\/2022\/03\/1-1.png\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bloglencriervert\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/annemarieabautret.com\/blog\/gastronomia-francesa-el-quiche-lorraine\/\",\"url\":\"https:\/\/annemarieabautret.com\/blog\/gastronomia-francesa-el-quiche-lorraine\/\",\"name\":\"Gastronom\u00eda francesa: el Quiche Lorraine - 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