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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! ... This recipe uses shortcuts to ...
Ingredients. 1/2. recipe basic pie dough. 5. slices bacon, chopped. 4. large eggs. 2 c. half-and-half. 1/8 tsp. freshly grated nutmeg. Kosher salt and freshly ground black pepper. 1 tbsp. chopped ...
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 ...
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] As there have been other local medieval preparations in Central Europe, from the east of France to Austria , that resemble quiche. [ 3 ]
[8] [3] [4] The recipe involves beef cubes (not strips) prepared in a dry marinade of salt and allspice, and then sautéed in butter. The sauce is a simple roux mixed with prepared mustard and broth, and finished with a small amount of sour cream: no onions, no mushrooms and no alcohol.
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]
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