Quiche Lorraine traditionally contains lardons, which are pieces of?
Lardon from the Savoie is tartiflette, which is made with potatoes, reblochon cheese, cream, and lardons. A traditional use for lardons is in a technique called "larding", in which long strips of chilled pork fat are threaded (with the use of a needle) into meats that are to be braised or roasted, such as beef filets or veal (especially lean cuts), poultry, and lean fish such as salmon. These lardons are to be cut in strips about 3 mm thick and 3 mm wide, and it is essential that the fat be chilled before cutting and threading. The technique is explained
Quiche the Lorraine region of France) is a popular variant that was originally an open pie with eggs, cream and lardons. In English-speaking countries, modern preparations of the dish usually include mature cheese (Cheddar cheese often being used in British varieties), and the lardons are replaced by bacon. There are many variants of quiche, using a wide variety of ingredients. Variants may be named descriptively, often in French, e.g. ' (quiche with cheese) and ' (quiche with mushrooms) or conventionally, e.g. ' (spinach) and ' (tomatoes). Quiche Quiche ( ) is a savoury open flan consisting of pastry crust filled with