Search results
Results from the WOW.Com Content Network
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.
Is there a classic brunch dish more elegant than Quiche Lorraine? This savory tart, named after the Lorraine region where quiche was invented in Northeastern France, has been tantalizing and ...
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!
Ina Rosenberg Garten (/ ˈ aɪ n ə / EYE-nə; born February 2, 1948) [1] is an American television cook and author. She is host of the Food Network program Barefoot Contessa and was a former staff member of the Office of Management and Budget . [ 2 ]
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 ...
Find classic recipes like quiche lorraine here. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach ... Fill with the quiche Lorraine filling, then ...
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.
Let the quiche cool for about 30 minutes, then remove the outer ring of the tart pan, cut into wedges and serve. "Just the way my Mother used to do," says Pépin.