Quiche Lorraine Recipe Authentic

Drain on paper towels then chop coarsely.

Quiche lorraine recipe authentic. Combine with dry ingredients and work by hand until it forms a large ball of dough. One article i read labeled the addition of cheese to the dish a dreadful sin it might be a quiche but it definitely is not a quiche lorraine. Add up to 1 more tbsp of cold water if needed.

Preheat oven to 375 f. Mix by hand use your fingers until it forms into little chunks about the size of large grains of rice. Check regularly the baking.

Slowly add the water 1 tablespoon at a time until the mixture comes together like a ball. The first quiche to come to the attention of the american public was the quiche lorraine in the 1950s. To make the dough.

Ingredients for 4 servings. Sure enough authentic quiche lorraine is a custard dish cream and eggs and bacon and no cheese. Fry the bacon pieces until crisp and sprinkle over them over the top.

Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Authentic quiche lorraine with store bought pastry adapted from the tourism lorraine website the official tourist site of the lorraine region this recipe suggests preparing the quiche lorraine with pre made shortcrust pastry. Pour mixture into pastry shell.

Down the temperature of the oven to 338 f 170 c put the quiche lorraine into the bottom part of the oven and bake for about 30 minutes. Place flour butter and salt in a food processor and pulse until the mixture becomes a coarse meal. Add 3 4 cup of sliced sautéed mushrooms and a pinch of finely chopped parsley.