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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]
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.
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!
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 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]
Is there a classic brunch dish more elegant than Quiche Lorraine? ... recipe basic pie dough. 5. slices bacon, chopped. 4. large eggs. 2 c. half-and-half. 1/8 tsp. freshly grated nutmeg.
Roll out the refrigerated pie crust and line a 9- or 10-inch pie or quiche plate. Prick the dough all over with the tines of a fork and crimp the edges between your thumb and forefinger so they form a pattern along the top edge of the plate. Place a piece of aluminum foil into the tart shell and weight with pie weights, uncooked rice, or dried ...