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Quiche Lorraine is a savoury French tart with a filling of cream, eggs, and bacon or ham, in an open pastry case. It was little known outside the French region of Lorraine until the mid-20th century. As its popularity spread, nationally and internationally, the addition of cheese became commonplace, although it has been criticised as inauthentic.
Quiche (/ ˈ k iː ʃ / KEESH) is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine , which includes lardons or bacon .
The dishes can be quite fatty, and heavily oriented around meat. There are about twenty officially certified traditional bouchons, but a larger number of establishments describing themselves using the term. [57] Brewery Brasserie: These establishments were created in the 1870s by refugees from Alsace-Lorraine.
Quiche Lorraine is a brunch classic filled with melty Swiss cheese, crispy bacon, and caramelized onions. This recipe uses shortcuts to make it quick and easy!
A traditional British tart made with evaporated milk and muscovado sugar. [9] Homity pie: United Kingdom: Savory A traditional British, open vegetable pie. The pastry crust contains a filling of potatoes and an onion and leek mixture, which is then covered with cheese. Hornazo: Spain: Savory
7. Flour the surface where you plan to roll. Use a rolling pin to flatten the dough to about a 12-inch circle. Start by slowly rolling from the center outwards; make sure the dough is spread evenly.
Quiche Lorraine: Quiche / ˈ k iː ʃ / Lorraine is a baked dish made with eggs and milk or cream in a pastry crust in the form of an open-topped pie. It contains cheese smoked bacon or lardons. [39] Rouladen: Germany: A traditional dish in German cuisine bacon, onion, pickles and mustard that are wrapped in thinly sliced beef and then broiled ...
Quiche Lorraine; Pâté lorrain (chopped pork and veal flavoured with white wine and baked in puff pastry) Potée lorraine (a stew of smoked meats and sausages, with cabbage, potatoes and other root vegetables) Andouille (tripe sausage) Traditional cheeses of Lorraine include: Carré de l'Est, Brouère, Munster-géromé, Tourrée de l'Aubier.