quiche.............?

Question

yeah soim making a quiche for french class. WHich type of quiche tastes better(im taking by statistics)

Answer 1

this is a recipe for an authentic/classic french quiche lorraine (bacon and egg tart):

4 oz. meaty bacon, chopped
1 pie shell, unbaked
6 oz. Gruyere cheese, grated
1 pt. heavy cream
6 eggs, at room temperature
1/2 t salt
1/4 t white pepper (opt.)


Preheat oven to 375 degrees F.
Brown the bacon in a skillet. Remove bacon with a slotted spoon and place on paper towels to drain.

In a large bowl, whisk together the cream, eggs, salt, and pepper until smooth. Bake pie crust for 5 minutes and remove from oven. Put the browned bacon on the bottom of the crust, topped with the cheese. Gently pour the egg mixture over the cheese. Bake for 30 minutes. Reduce heat to 325 degrees F, cover quiche with foil, and continue baking for 10-15 minutes, or until middle has firmed.

Answer 2

I make Quiche every Christmas morning for our Christmas Brunch. Have been doing it for 10 yrs now. I always put the eggs, cream, ham, cooked and crumbled bacon, chives, and Swiss cheese in mine. Very good. It's in a pie crust.