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Frittata is an egg-based Italian dish, similar to an omelette, crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. History [ edit ]
Quiche lorraine. 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, English Cookbook, The Forme of Cury. [2] As there have been other local medieval preparations in Central Europe, from the east of France to Austria, that resemble quiche. [3]
Recipes for asparagus, ham and Gruyère frittata, and quiche lorraine. Featuring a Tasting Lab on supermarket bacon, and quick tips for handling eggs. 119
Plus, the frittata could feed a bunch, a bonus for the Italian-American family of six. When you’re looking for comfort food on the quick, chef Jeff Mauro knows just the recipe: a frittata filled ...
Position an oven rack 3 inches from the broiler and preheat. Heat the oil in a large cast-iron skillet over medium heat, and add the garlic, scallions, potato, thyme, and salt and pepper to taste.
Quiche Lorraine There's plenty of crispy bacon, melty Swiss cheese, and fresh chives in this homemade quiche recipe. The secret ingredient: store-bought pie dough.
Preheat oven to 400°. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat.
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.