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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!
Find classic recipes like quiche lorraine here. ... then stir in the cream. Pour the mixture over bacon and cheese until the custard is set, then top with fresh herbs, bake and enjoy. ...
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.
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.
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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 .
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.
The filling of the quiche. The recipe serves six people. The pastry is composed of flour, salt, butter, lard, and milk; the filling also includes milk, as well as double cream, eggs, tarragon, salt, pepper, cheddar, spinach, and broad or soya beans. [3] [4] Charles has previously expressed a fondness for egg dishes, especially scrambled eggs. [5]