"Quiche lorraine"

Alex · "Quiche lorraine"

The garlic "quiche" reminded me of a dish I used to prepare while on LC that has cream/eggs for basis. The original is called Quiche Lorraine and has a crust, but this version is without: fry 100 grams of bacon in a pan, mix up 4 eggs and 300 ml crème fraiche/cream in a bowl with salt/pepper. Put the bacon into a pie-dish and pour the mixture in and then put it in the hot oven (200 degrees Celsius) for about 30 minutes.

You can alter this recipe (I often added creamcheese to the mixture, or sprinkled it with cheese before putting it in the oven and varied with whatever leftovers or fresh ingredients I had). I used to prepare this in a muffinform (using half the recipe or the whole, depending on the number of eaters) for breakfast or lunch (oventime then is about 10-15 minutes).

jeff

Sounds yummy! Yup

Vesna

Metric conversions for us wacky Americans:

300ml cream or creme fraiche is about 1 1/4 cup

100 g bacon is about 3.5 ounces, or between 1/3 and 1/4 pound

200 Celsius is 392 Fahrenheit

In America, Quiche Lorraine includes Swiss cheese. The good folks of Lorraine beg to differ, I suppose.

http://en.wikipedia.org/wiki/Quiche

kateryna

Any crustless quiche slices and freezes well and in turn is wonderful and convenient if you have to make your own lunches for work. I use cream, 1 part grated parmesan to 3 parts shredded cheddar. Of course you can also add mushrooms, onions, garlic whatever you enjoy to that.