Food Confessions: I’ve never had quiche, Lorraine or otherwise. But if you’ve followed Food Confessions at all, you’ll know that I don’t care for the texture of cooked eggs. I did some research to find out what makes the Lorraine part of the quiche, and it’s the inclusion of lardons: small strips or cubes of pork fat. Although apparently, pancetta and ham are common substitutes.

(And once again: a food with a person name that’s a lady name! What is up with that?)

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