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Quiche Lorraine. Named after the region of Germany where it was created, quiche lorraine stands out from the rest thanks to one key ingredient: bacon! Get the Quiche Lorraine recipe.
While the vegetables are cooking, whisk together the eggs, cream, and remaining 3/4 teaspoons salt and 1/4 teaspoon black pepper in a large bowl. Stir in the cheese and set aside.
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 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 ...
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 ...
Quiche Lorraine. Charlyne Mattox. April 16, 2024 at 6:00 PM ... Early quiche Lorraines were cheese-less, consisting of just eggs, cream, and bacon. But we think the modern version is much better ...
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]
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 ...