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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 .
On a lightly floured work surface, roll pie dough to a 12-inch circle. Fit in the bottom and up the sides of a 9-inch pie plate, fold edges under, trim overhang to 1 inch, and crimp. Freeze 20 ...
Pie made with pâte brisée. Pâte brisée is a type of short dough. It is an unsweetened pastry used for raised pies with meat fillings and savory custard filled quiches like Quiche Lorraine. [1] [2] The name "pâte brisée" translates to "broken pastry" [3] in English, which refers to the crumbly or mealy texture of the dough.
Homemade Quiche Lorraine: Prep Time: About 10 mins with a store-bought pie crust, or around 30 mins when you make your own crust (plus an hour wait time while the dough cools in the fridge). Cook ...
A classic quiche dish. We love a new viral dish as much as the next person (well, maybe a little more because we're constantly scouring the internet for the next big food thing), but sometimes ...
What makes this particular quiche Lorraine stand out from the rest is the crispy hash brown crust. For a great time-saving hack, use a package of store-bought shredded hash brown potatoes, which ...
Typically Parisian, called tarte bourdaloue. [citation needed] Pecan pie: United States: Sweet A pie made primarily of corn syrup or molasses and pecan nuts in a pie shell. Pie à la mode: United States Sweet A pie with ice cream on top. Pirog: Russia, Ukraine: Savory or sweet The generic term for pies and pasties in Eastern-Slavic cuisines.