This recipe is for the traditional quiche, one many folks have tried or enjoyed in a restaurant. Since going to restaurants is not the things these days, you can now make Quiche Lorraine at home. To prep for this recipe you need to cook a pound of bacon and crumble it, you can do this a few days ahead if you want. I like to slice fresh mushrooms, but canned or bottles mushrooms will work just fine in this recipe.
Contrary to popular belief Quiche actually originates in Lothringen a medieval kingdom under German rule. The name 'quiche' is also of German origin from the word 'Kuchen' which means cake. The French later enhanced the dish and renamed the dish, Lorraine. So Quiche Lorraine is actually – Quiche Quiche!
The herbs in this recipe are a French blend called Fines Herbes which is a combination of Chives, chervil, tarragon and parsley. I love the way it enhances but does not mask the gentle flavor of eggs and cheese, making this a great breakfast or dinner quiche.
Quiche Lorraine (serves 12)
2 10 inch pie shells
1 egg white
1 lb. bacon, cooked and crumbled
1 small yellow onion, diced
1 cup of sliced button mushrooms (about 3 to 4 ounces)
2 cups, cheddar cheese, shredded
2 cups Swiss cheese, shredded
½ cup Parmesan cheese, grated
1 tsp salt
1 pint whipping cream
¼ cup white wine
Prick pie shells with a fork. Brush each shell with egg white. Put into 350-degree oven for 10 minutes. Sauté mushrooms and onions. Remove from heat and place in a large bowl. Add crumbled bacon, mushrooms, onion, and cheese and combine. Place half of mixture into each pie shell. Mix eggs, herbs and salt and blend in whipping cream. Then wine. Pore custard mix into pie shells. Bake 1 hour in 350-degree oven.
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December 2020 - Turkey Recipes (TurkDec)