How to Make Quiche Lorraine
- Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius.
- Take a large skillet and put bacon in it. Fry over medium to high heat, until it is crisp.
- Draw off and lay on paper towels to drain and then chop roughly.
- Add bacon, cheese, and onion into the pastry shell.
- Take a medium-sized bowl and whip eggs, cream, salt, sugar and cayenne pepper together. Dispense the mixture into the pastry shell.
- Bake it for 15 minutes in the preheated oven. Lower down the heat to 300 degrees Fahrenheit or 150 degrees Celsius, and bake for another 30 minutes, or to the point that if a sharp knife is put in 1 inch from the edge, it comes out clean.
- Allow quiche to stand for 10 minutes before cutting it into wedges.
- Quiche is widely recognized as a French dish
- Recipes for eggs and cream prepared in pastry containing meat, fish, and fruit were pronounced as Crustardes of flesh and Crustade in the fourteenth century.
‘The Forme of Cury’ is their name in the fifteenth century cookbooks, for example, the Italian Libro de arte coquinaria.