Ingredients
-
1 1/2
-
4
-
1/2
-
3
-
1
-
1/4
-
1/4
-
1
-
-
-
-
-
-
-
Directions
Beautiful Quiche Lorraine,As we all know, this is one of the greatest lunch or brunch dishes ever invented. Prepare in advance, freeze, and bake when needed. This is one of the best recipes for Quiche I know of. Recipe source, “The Country Innkeepers’ Cookbook”.,Is it necessary to bake pie shell before adding ingredients? I was told that the quiche would be soggy if i do not bake crust first… what is the difference?,I have always believed Quiche Lorraine, which is from the Lorraine region of France is traditionally filled with bacon and Gruyre cheese (like a Swiss cheese). Not ham, as ham. In fact when it was all the rage in the 70s that is how it was made in restaurants I remember it from the Garden Restaurant at Fredrick and Nelsons in South Center mall. The saying real men don’t eat quiche was started around that time. I remember that my Step Dad was not afraid to eat it lol. Anyway my question is that is this not a ham quiche not a Lorraine one?
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Steps
|
1
Done
|
Combine the Cheese and Flour and Sprinkle Into the Pie Shell. |
|
2
Done
|
Spread the Ham Evenly Over This. |
|
3
Done
|
Combine the Eggs, Milk, Salt and Mustard. |
|
4
Done
|
Beat Until Smooth and Pour Evenly Over the Cheese and Ham. |
|
5
Done
|
Bake at 375 Degrees For 45 Minutes, or Until the Custard Is Set. |
|
6
Done
|
Serve Warm, Garnished With Chopped Parsley. |
|
7
Done
|
to Freeze: Prepare Recipe Through Step 4. Wrap Well With Saran Wrap and Then Foil. Freeze. |
|
8
Done
|
to Serve: Thaw in Fridge Overnight. Bake as Directed. |
