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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.
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 .
Gratin dauphinois (a traditional regional French dish based on potatoes and crème fraîche) Quenelle (flour, butter, eggs, milk and fish, traditionally pike, mixed and poached) Raclette (the cheese is melted and served with potatoes, ham and often dried beef) Soupe à l'oignon (onion soup based on meat stock, often served gratinéed with ...
While traditional quiche Lorraine veers on the more decadent side, this lightened-up version features a few simple swaps. Use a pre-made whole-wheat pie shell, egg whites, milk, turkey bacon and ...
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; Pâté lorrain (chopped pork and veal flavoured with white wine and baked in puff pastry) Potée lorraine (a stew of smoked meats and sausages, with cabbage, potatoes and other root vegetables) Andouille (tripe sausage) Traditional cheeses of Lorraine include: Carré de l'Est, Brouère, Munster-géromé, Tourrée de l'Aubier.
This savory tart, named after the Lorraine region where quiche was invented in Northeastern France, has been tantalizing and delighting eaters since at least the 1500s.
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