Monthly Archives: September 2018
A quiche is an oven-baked dish in a pastry crust that has been made famous by the French cuisine. You want it totally cooked and calmly golden before you add the filling, otherwise it will find yourself soggy. And though the quiche has gone international, charming its manner into North American and British tradition, the French are those who innovated and then perfected the recipe, significantly the rich, buttery dough referred to as pâte brisée.
This quiche has a buttery crust, a fluffy egg center with smoky and salty bacon, and a mix of two cheeses. Heat oven to 425° F. With floured rolling pin, roll pastry into spherical 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. I reheated the quiches for 20 minutes at 300 levels, after which brought them to work heat.
In its most conventional type, a quiche is composed of a buttery …