Join today and you can easily save your favourite articles, join in the conversation and comment, plus select which news your want direct to your inbox. I also added a minced garlic clove, a hand full of turkey sausage (that I cooked first), and sun dried tomatoes on the top. I found this recipe looking for something to serve for my book club when we were discussing a novel set in France. The quiche Lorraine was usually served hot as a main dish, but lately has become popular as a cold starter or party snack.
Remove pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. One thing that was not obvious to me from the Keller recipe… I did not know you were supposed to fill the half baked crust all the way to the top with beans / weights.
I can now make quiche and this one is great because I usually have these ingredients in the house already! In the 1980s, a book called Real Men Don’t Eat Quiche by Bruce Feirstein satirised masculinity in a post-bra-burning era of feminism. The egg and bacon tart we know today as quiche Lorraine originated in the area of the same name, in northeast France, a region whose culture and cuisine were highly influenced by neighboring Germany.
This cooking conversion chart provides a quick reference list you can access online or simply print to keep in your recipe box. Hopefully I will be healthy again within the next few weeks and my posts will be shorter and more simple. The whole pie wasn’t meant to be eaten — just its contents, which could be as simple as ground meat and potatoes, or as elaborate as scores of roasted quail, pheasants, peacocks and even whole, stuffed lambs.
While the pie crust is pre-baking, whisk together the eggs, milk, and parmesan cheese until combined. If you find you have too much batter and it’s going to overflow, just stop filling the crust before you get to that point. We just finished this delicious quiche for our Easter lunch…a perfect centerpiece of the luncheon buffet on this most gorgeous day in Georgia.