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Quiche Lorraine

Probably the original quiche, or more accurately the first dish that had the 'quiche' name attached - probably at the beginning of the 19th century.

It basically consists of a shallow pastry case filled with an egg, cream and pieces of streaky bacon - although the dish varies within Lorraine itself, and Gruyere-style cheese is an authentic addition.

Originally, what is now pastry, would have been bread dough. See our Recipe Section

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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