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Quiche Lorraine is a French dish that consists of a savory custard pie made with eggs, cream, and cheese, typically with bacon added. The dish is named after the Lorraine region in northeastern France.
The dish is thought to have originated in the medieval city of Lire, which was located in the Lorraine region. It is believed that the dish was created by cooks who were trying to stretch their ingredients by adding eggs and cream to a pie crust. The first known recipe for quiche Lorraine appeared in a French cookbook in 1653.
The dish became popular in the United States in the 1970s, when it was featured in several popular cookbooks. Quiche Lorraine has since become a staple of American cuisine, and is often served at brunch or as a light lunch or dinner.
When making quiche lorraine, one should start by pre-baking the pastry crust for about 10 minutes before adding the savory egg and bacon filling. For a flavorful quiche, be sure to use quality ingredients like fresh eggs, heavy cream, and smoked bacon. Additionally, it is important not to overcook the quiche, as overcooking will make the egg filling rubbery. Lastly, to ensure the quiche has a proper texture and flavor, allow it to cool for at least 15 minutes before serving.
Jump to: Ingredient Breakdown Insights
|all purpose flour|
|panna fresca liquida|
|all butter single crust pie shell|
|all butter pie crust|
|salt creole seasoning|
|round sourdough boule|
|apple cider vinegar|