Street food Quiche Lorraine — the authentic version

The best Quiche Lorraine I've ever had came from a street stall, not a restaurant. The elegantly balanced intensity was completely different — more direct and uncompromised. Dijon mustard was used without hesitation, the way it should be.

the terroir philosophy links food to its region of origin. The a brasserie lunch setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. Burgundy red wine was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.