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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!
Here's an easy, fail-proof recipe for national quiche Lorraine day. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to ...
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The classic ingredients for the filling are eggs, thick cream, and ham or bacon (in strips or lardons), made into a savoury custard. [1] Elizabeth David in her French Provincial Cooking (1960) and Simone Beck, Louisette Bertholle and Julia Child in their Mastering the Art of French Cooking (1961) excluded cheese from their recipes for quiche Lorraine, [4] and David in particular was scornful ...
Preheat oven to 375 degrees. Place pie dough into a tart pan or a pie plate and set aside. Fry bacon over medium heat until cooked. Remove the bacon and drain on a paper towel and then crumble into the bottom of the pie dough.
Meanwhile, heat bacon in a medium skillet over medium heat. Cook, stirring occasionally, until brown and crispy, 14 to 16 minutes. Transfer to a paper towel-lined plate.
The early versions of quiche were made of bread dough but today shortcrust and puff pastry are used. [3] In 1586, they were served at a dinner for Charles III , Duke of Lorraine. [ 4 ] Before that, recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to as Crustardes of flesh and Crustade in the 14th-century ...
An oblong or crescent-shaped baked Latvian bread roll or pastry, most often containing a filling of finely chopped bacon and onion 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.