Quiche Lorraine
A historical recipe from Classic Variations in Cooking with Texas Eggs, by Anonymous.
A historical recipe
Classic Variations in Cooking with Texas Eggs, by Anonymous. Project Gutenberg eBook #62665.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Classic Variations in Cooking with Texas Eggs, by Anonymous. Digitised by Project Gutenberg, eBook #62665 (https://www.gutenberg.org/ebooks/62665). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by curated dish list: quiche lorraine (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- 6 servings Frenchmen claim that this savory custard pie originated in Lorraine.
- The Germans say Alsace.
- This popular pie was preceded in culinary evolution by cheese tarts such as the one prepared 600 years ago by Taillevent for Charles VI.
- 1 (9-in.) pie shell, unbaked 6 eggs, beaten 8 slices bacon, crisply cooked and crumbled 1 C.
- (4 oz.) shredded Swiss cheese 1¼ C.
- half and half or light cream ½ tsp.
- salt ⅛ tsp.
- nutmeg ⅛ tsp.
- pepper Brush pie shell with small amount of the beaten eggs.
- Prick bottom and sides with fork.
- If using metal pie pan, bake shell in preheated 450° F.
- oven until golden brown, about 5 minutes.
- If using pie plate, bake shell at 425° F.
- Cool on wire rack.
- Reduce oven temperature to 375° F.
- for pie plate.
- Sprinkle bacon and cheese in pie shell.
- Beat remaining ingredients together until well blended.
- Pour into pie shell.
- Bake in preheated oven until knife inserted halfway between center and outside edge comes out clean, 35 to 45 minutes.
- Let stand 10 minutes before serving.