Which country is quiche from

Which brings us to the great variations of the quiche using the original, authentic recipe. Do you have a favorite? Want to see some photos of our delicious cheesy quiche Lorraine?

Check out our Instagram and F acebook pages. We would love to see your experience. Add comments below and show us your most fantastic quiche experience. It is eaten hot as an appetizer or a main dish. It was originally made from bread dough, which was replaced in modern cuisine with pastry.

Regional variations are the Quiche vosgienne with spicy cheese from the Vosges region and the Quiche alsacienne with onions from Alsace. Common additional ingredients are spinach, leeks or other vegetables. Try the traditional Quiche Lorraine or get creative and add your own ingredients to our original recipe!

Quiche Prep Time: 30 minutes. Servings: 1 pie. Produce a dough from the flour, butter, milk and salt and let it rest in the cold for about 30 minutes. A frittata, meanwhile, is crustless and cooks more quickly. Because the crust adds a certain amount of stability, a quiche can handle more cream than a frittata.

Eggs get top-billing in a frittata. Frittatas have no crust and little, if any, milk or cream. Frittatas are cooked first on the stovetop, then finished in the oven or under the broiler. A quiche is an unsweetened custard pie with savory fillings such as as spinach, mushrooms, or ham.

A frittata is like a crustless quiche or an unfolded omelet. This was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish omelette, made with fried potato.

The frittata is an open faced vegetable omelet of Spanish and Italian origin. The Sicilians brought many vegetable versions of this dish to Louisiana in the s. Danilo Alfaro has published more than recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Sunny side up: The egg is fried with the yolk up and is not flipped. Nina recently posted… Announcing My Newest Project.

There are a gazillion quiche recipes but the original is my favorite by far! Tinne from Tantrums and Tomatoes recently posted… How to relax in the Provence. So just on Monday I learned how to make a quiche. Otherwise, this is exactly what she taught me. Well I came over here on the internet today to soothe my pre-kindergarten nerves. I also wanted to read some good blogs and get some good Ahalogy pins.

I can retire for the day now, right? Tamara recently posted… Let It Go. This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.

Layer the bacon over the crust. Whisk the eggs, sour cream, nutmeg and pepper together and pour it over the bacon.