If crust bubbles, gently push bubbles down with back of spoon. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Tips from the Betty Crocker Kitchens tip 1. Carbohydrate Choice 1. More About This Recipe Cooks throughout Europe were using eggs and cream in pastry at least as early as the 13th century, but the French took the idea of quiche and made it uniquely their own.
Quiche Lorraine is said to have originated in the medieval kingdom of Lothringen, Germany. When that region became part of northeastern France, the area became known as Lorraine. The addition of Swiss or Gruyere cheese is a more modern inclusion. Try These Next. This mouth-watering, rich Lorraine dish is definitely one of the best known food specialities from France! The Quiche Lorraine is indeed a classic on every French Cafe's, restaurant's and Brasserie's menu today, but the authentic Quiche recipe - without cheese!
In Lorraine, the classic Quiche recipe only contains heavy cream, eggs and bacon or chopped ham, but no cheese. This mouth-watering, wintry dish is baked for 20 to 30 minutes , until the pastry crust is browning. The authentic Quiche Lorraine actually originated from the German culture , in which the "quiche" was an egg custard pie baked in a brioche pastry - and not in the typical French pie dough.
The very name of Quiche deriving from "Kuchen" meaning "cake" in the specific half-French half-German dialect that used to be spoken in that Northern region of France. The basic ingredients of this wintry dish is symptomatic of its rural origins, and it used to be cooked in a cast-iron pan.
The authentic Quiche Lorraine is a common sight on French restaurants' menus today. From that day on, there is and was only one quiche for me: Authentic Quiche Lorraine! Jump to: Making a quiche Lorraine is really simple business. Step by step photos: Frequently asked questions: Authentic Quiche Lorraine This soft, melt in your mouth quiche with its heavenly texture gets its name from the Lorraine region of north eastern France. The name Lorraine in turn comes from the medieval kingdom of Lotharingia which was named for its ruler Lothair grandson of Charlemagne.
The cuisine of the Lorraine is simple but delicious and bacon is an integral part. What doesn't taste good with bacon, right? For one, you only need a few ingredients: eggs, bacon, and cream. I don't make it often enough at home because it's not exactly "health food", but it is so tasty. To get that soft interior texture I highly recommend biting the health bullet and using cream; it makes a difference.
I have used lower fat substitutes before, and they just don't work. Besides, you are already using bacon, right? You might as well go for it! Now, about the crust. I know most people don't like to make their own crust, and in the interest of time this is totally valid.
I like my home made crust better than store bought, but it is not necessary. Enjoy an authentic quiche Lorraine for a lunch or dinner. It's even good enough to take to work the next day, providing there are leftovers.
If you want to explore some other French style recipes here are a few to bookmark for later or pin on Pinterest. The French patisserie fruit tart is easy to make and the cream filling just divine with a topping of fresh fruit of your choice and then glazed. If you are a soup lover then you have to try homemade French onion soup and learn a little about the history of the dish too.
My all time favorite chicken dish has to be chicken tarragon that is cooked so tender and served with a creamy rich sauce. Looking for more recipes? Sign up for my free recipe newsletter to get new recipes in your inbox each week! You can also find me sharing more inspiration in Pinterest and Facebook. This is a dish for all meals: breakfast, brunch, lunch or dinner. This has such a rich custard like texture with a salty cheese and bacon flavors what is not to love! Place flour, butter and salt in a food processor and pulse until the mixture becomes a coarse meal.
Slowly add the water 1 tablespoon at a time until the mixture comes together like a ball. Remove from oven, and remove pie weights and parchment paper. Brush bottom and sides with one beaten egg while still hot. While the dough is baking, cook bacon slices in a pan until almost crispy.
Transfer to a plate lined with paper towels to drain. Love the back story of the Quiche Lorraine. This looks simply delicious. I am so glad you like bacon! Thanks for the compliment, and for commenting. I love quiche. It is perfect for brunch, lunch or dinner. This recipe sounds like a great place to start. Quiche is one of my favorites things Gloria.
And, yes it is perfect for brunch, lunch, or dinner. Give it a try, it is very easy to make from scratch. This sounds wonderful-and so perfect for an Easter brunch! And I has probably mentioned this before, but I am in love with those white dishes. They are so beautiful!
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