Quiche Lorraine with Caramelized Shallots is a twist on a classic French recipe.
History of Quiche Lorraine
When we think of French food, quiche is probably one of the most common foods that immediately pop into our heads. Well have I got a shocker for you – quiche is actually German! Yes, quiche started in the medieval town of Lothringen, which was under German rule. When the French gained control over the area, they renamed Lothringen to Lorraine. That’s where we get the world famous Quiche Lorraine from.
Although quiche can be made with almost any ingredient, classic Quiche Lorraine is the most traditional, made with bacon and Gruyere cheese. Although Quiche Lorraine is delicious as is, caramelized onions/shallots brings almost any dish to the next level. I pumped up the flavor to Quiche Lorraine a bit by adding caramelized shallots.
Personally, I don’t like quiche with a thick crust. For me, quiche is all about the fillings – not the pastry. The dough I made below I divided into 4 portions. If you want a thicker crust, you can divide the dough into 3 portions instead. By blind baking the pie crust (instructions below) you get a nice thin crispy crust that can stand up to the wet filling! Nothing is worse than a soggy crust!
…ooh and don’t forget to check out my other quiche recipe here with step by step photos in making the blind baked crust!
With this nice thin crust quiche, it’s perfect to cut into bite size pieces to serve at a tea party – or any kind of party really! What’s great about quiche is it’s just as good warm as it is room temperature, so it makes the perfect party food!
You can make a few varieties of quiche, then cut them into small bite size pieces.
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