Quiche Lorraine
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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
Quiche Lorraine served in Paris
1901 recipe for quiche Lorraine, in Le Figaro
Suckling pig
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A sucking-pig or suckling pig is a piglet fed on its mother's milk. In culinary contexts, a sucking-pig is slaughtered before the end of its second month. Celebrated since Greek and Roman times, it is
Quiche Lorraine
…its region of origin, and was as seldom seen in Paris as in foreign countries. In Lorraine it was traditionally served on May Day following a dish of sucking pig in aspic. The classic ingredients for the filling are eggs, thick cream, and ham or bacon (in strips or lardons), made into a savoury custard. Elizabeth…
Slaughtered piglets in Madrid market
Roast sucking-pigs, Segovia, Spain
Sucking-pig served at St John restaurant, London
Northern Italian barbecue