Quiche Lorraine avec Ver De Terre

“Ver de terre” means earthworm in French, and yes, this quiche has them. A novelty quiche Lorraine that swaps some of the traditional filling for baked, crumbled earthworms used like bacon bits alongside actual crumbled bacon, grated Swiss cheese, and onion rings in an egg and evaporated milk custard.

The earthworms go through a thorough prep process before they ever touch the quiche. Washed in cold water, boiled three separate times with fresh water each round to clean them completely, then baked on a cookie sheet until crispy. Once cooled, they crumble into small bits with a texture similar to crispy bacon.

Beneath the novelty factor, the quiche itself follows solid technique. Egg beaten with evaporated milk, salt, and Worcestershire sauce creates a rich custard. Swiss cheese melts through the filling, and layering the onion rings on both sides of the egg mixture distributes them evenly.

Chef Tips

• The triple-boil step for the earthworms is non-negotiable. Each boil with fresh water removes more impurities.
• Bake the worms until truly crispy. Soft-baked worms won’t crumble and have an unpleasant texture.
• Let the quiche rest 5 minutes before cutting so the custard sets and slices cleanly.
• Use this as a conversation-starting party dish or for adventurous diners exploring entomophagy (insect eating).

Variations

• Skip the earthworms entirely and double the bacon for a classic Quiche Lorraine.
• Use canned French-fried onions instead of onion rings for a crunchier texture.
• Add fresh herbs like chives or thyme to the custard for extra flavor.