Surely its the bacon.
I mean, how could a Zucchini Quiche possibly ever compete?
This is not a REAL Quiche Lorraine.This is Quiche Lorraine as it is known outside of France.
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As with many traditional dishes, once it leaves the country of origin, it tends to evolve.
If you add anything else to it, the French say it aint a Quiche Lorraine anymore!
So basically, I break the rules and the French may be cursing me.
The onion adds more savoury flavour.
As for adding cheese…
I truly cannot image quiche without cheese.
I have never had quiche without cheese!
If you are lacking in time,use a pre-prepared pie crust or frozen shortcrust pastry.
Get the recipe for a easyhomemade Quiche Crust.
The pastry is crispy yet soft enough for the fork to cut through with barely any effort.
Just as shortcrust pastry should be!
So here is my Quiche Lorraine recipe.
There have been minor improvements since I first published it, streamlining the steps and explaining them more clearly.
A great one for a brunch?
With……QUICHE??
LIFE OF DOZER
Giving me those pity eyes….no Quiche for Dozer!
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