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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!
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 ...
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 ...
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 .
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.
An oblong or crescent-shaped baked Latvian bread roll or pastry, most often containing a filling of finely chopped bacon and onion Quiche Lorraine: Quiche / ˈ k iː ʃ / Lorraine is a baked dish made with eggs and milk or cream in a pastry crust in the form of an open-topped pie. It contains cheese smoked bacon or lardons. [39] Rouladen: Germany
17 French cuisine ingredients. 18 See also. ... Potée Lorraine; Quiche Lorraine (traditional tart with bacon, eggs and cheese) Tarte à la brimbelle ...
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