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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 ...
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.
Fine fruit preserves are known from Lorraine as well as the quiche Lorraine. [13] As region of historically Allemanic German culture Alsace has retained Elements of German cuisine , especially similar to those from the neighboring Palatinate and Baden region, but has implemented French influences since France first took control of the region in ...
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.
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 ...
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!