Friday, May 02, 2008


A simple dish from the French German border region of Alsace is today's dinner at our house.

Turned out very well, great crust, almost identical to a real crust. Very easy to prepare. Not much to tell, other than we ate all of them. Victoria made 7 individual portions.


Below is Wikipedia's info on Quiche

In French cuisine, a quiche is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked.
Quiche Lorraine is perhaps the most common variety. In addition to the eggs and cream, it includes bacon or lardons. Cheese is not an ingredient of the original Lorraine recipe, as Julia Child informed Americans: "The classic quiche Lorraine contains heavy cream, eggs and bacon, no cheese."[1] though most contemporary quiche recipes include Gruyère cheese , making a quiche au gruyère or a quiche vosgienne. The addition of onion to quiche Lorraine makes quiche alsacienne. In other parts of Europe it is called "Zhulienne."

No comments: