Bacon, Ham, Australian cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic called Quiche Lorraine.
Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack! It is served with salad and garlic bread on a side.
If Ham & Bacon is not your thing, then we have other alternatives!
Taste and Appearance:
Quiche Lorraine is a traditional French dish baked in the oven. It's a crispy pie baked with egg, cream and cheese. The pie is filled with bacon, ham, vegetables and other ingredients. It's soft inside, and the fragrance of butter, cream and cheese permeates the room when it comes out of the oven!
Whipping cream, flour, egg, bacon, ham, cheddar cheese, butter, spring onion, onion, olive oil, water, salt and black pepper.
Method of Preparation:
Method of preparation for the dough:
- Melt butter in microwave until it is fluid.
- Mix flour, salt and butter using fingers pinching the mixture together.
- Add egg and water to the dough and form a ball.
- As soon as the dough sticks together as a ball, put cling film around it to avoid moisture loss and cool it for 30 minutes in the fridge.
Method of preparation for the cream filling:
- Mix eggs, pepper, salt and cream together.
Assembly of the Quiche:
- Pour enough oil in the pan, heat up, and fry onions and spring onion until golden. Remove and set aside.
- Fry bacon and ham till golden, and then add the onion mixture from previous step.
- After cooling, spread it evenly on the bottom of the baking tray, sprinkle a layer of cheese on the surface, pour in cream sauce, and bake in the oven.
The Alsace Lorraine area is influenced by different cultures because it is located at the German French border. The food here also integrates two different cooking methods, French and German.
Quiche Lorraine originated from Alsace Lorraine area in the 16th century and is as soft as butter cookies. The pastry is filled with soft fillings such as cheese, cream, bacon and ham with strong milk flavor. After baking, it sends out a strong fragrance.
In fact, the Quiche used to be the food of the poor. Until the French Revolution, French farmers mainly ate flour, meat and egg milk from their farms.
The ancient French style meat pie doesn't even need an oven. It just needs to put the dough into a cast iron pan, pour thick egg milk on it, sprinkle with bacon dice, and add some chopped onions as you like. It's as simple as a pancake.
With the rapid pace of modern life, Quiche Lorraine, a simple and easy-to-make cuisine, is also rapidly popular. People have made different changes to Quiche according to their own preferences.
Because of its relatively rough taste, the ordinary dough was gradually replaced by the tarp named "Pâte brisée". It is more soft because of the addition of butter, and the choice of stuffing is more abundant. You can even match a French style country meat pie of your own!
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