Is there a difference between quiche and quiche Lorraine?
Is there a difference between quiche and quiche Lorraine?
Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. The best-known variant is quiche Lorraine, which includes lardons or bacon. Quiche can be served hot or cold. It is popular worldwide.
How many calories are in a cheese and bacon quiche?
Nutritional analysis (per serving): 577 calories. 23g protein.
Can I use 2% milk in quiche?
Classic custards use heavy cream, but 2% milk contains a fraction of the sat fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg, and fresh herbs such as chives, oregano, parsley, or tarragon.
How many calories are in a slice of bacon quiche?
Quiche Lorraine (with bacon) (1 piece – 1/8 of 9″ pie) contains 16.7g total carbs, 16g net carbs, 25.1g fat, 13.5g protein, and 349 calories.
What is the best cheese to use in Quiche?
Cheeses like cheddar, Gruyere, and Swiss, make quiche taste delicious. Thick slice of Gruyere cheese, a popular quiche cheese. Aged cheddar can add a strong flavor to quiche. Grated Parmesan cheese can be a good addition to a quiche. Eggs are one of the main ingredients in quiche. Cheese wheels aging on shelves.
Can you make quiche without cheese?
A quiche without cheese would be a savory egg custard. Delete the bacon but add sauteed white onion and fennel seed and you have an onion tart. Add sliced, seeded heirloom tomatoes with a chiffonad of fresh basil and you have a tomato tart.
How do you make a quiche?
Directions HEAT oven to 375°F. BEAT eggs, milk, thyme and salt in medium bowl until blended. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.
Does Quiche need a crust?
Quiche is essentially a custard made with milk and eggs poured into a pie crust and baked. You want just enough eggs to set the milk, but not so many that the quiche becomes rubbery. You want a bit of wobble in your quiche as it comes out of the oven.
