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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.
Defrost and drain two packages of frozen spinach, then mix with a lightly beaten egg, shredded cheddar and Parmesan cheese to form a “dough.” ... shredded cheddar and Parmesan cheese to form a ...
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.
Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. A sweetened version – using butter – is used in making spritz cookies.
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The early versions of quiche were made of bread dough but today shortcrust and puff pastry are used. [ 7 ] The American writer and cookery teacher James Peterson recorded first encountering quiche in the late 1960s and being "convinced it was the most sophisticated and delicious thing [he had] ever tasted".
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! ... Simply Recipes. The 3-ingredient ...
A classic quiche dish. We love a new viral dish as much as the next person (well, maybe a little more because we're constantly scouring the internet for the next big food thing), but sometimes ...