Quiche Lorraine consists of a shell of crisp pastry,
filled with beaten eggs, cream cheese, seasoning, and
chopped bacon. The tart is backed for about 45 minutes
in the oven until it is golden brown. This is a traditional
dish from Lorraine, a region in the northeastern France.
"Pot on fire" is the literal translation of this French
phrase. Culinarily it refers to a French dish of meat
and vegetables slowly cooked in water. The resulting
rich broth is served with croutons as a first course,
followed by an entree of the meat and vegetables. Any
combination of meat and vegetables can be used and the
mix varies according to the region. If the meat has
marrow-filled bones, the marrow can be served on toast
as another course preceding the entree.