History of the Quiche Lorraine
Quiche Lorraine is a classic French dish that originated in the Lorraine region of France. The dish was first mentioned in 1605 when it was known as 'kuchen,' meaning cake in German. The dish was eventually renamed 'quiche,' and variations of the dish began popping up all over France. Quiche Lorraine was introduced to the United States in the 1950s, and since then it has been a staple in American cuisine.
Tips and Tricks for Quiche Lorraine Recipe
When making Quiche Lorraine, it's important to keep the following tips and tricks in mind:
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Use cold butter in the pastry dough. Cold butter will help create a flaky texture.
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Let the pastry dough rest for 10-15 minutes before rolling it out. This will make it easier to handle.
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Make sure to prick the pastry dough with a fork before baking it. This will prevent it from puffing up.
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Fry the bacon until it's slightly brown before adding it to the quiche. This will add extra flavor to the dish.
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Use GruyГЁre cheese for a classic Quiche Lorraine flavor. If you can't find GruyГЁre, you can substitute Swiss or Emmental cheese.
Tips for presenting the dish
When presenting Quiche Lorraine, consider the following tips:
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Cut the quiche into small slices and serve it as a side dish.
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Garnish the quiche with fresh chives or parsley for added color and flavor.
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Serve the quiche warm or at room temperature.
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Accompany the quiche with a simple green salad for a well-rounded meal.