Plan ahead! May 20 is dedicated to the food holiday National Quiche Lorraine Day. Quiche Lorraine is believed to have originated in the rural Lorraine Region of France. Here, we have substituted a mashed potato crust for the original dough found in the quiche many years ago. Quiche in translation is equivalent to the Mediterranean pita or pie.
The pie included egg, spinach, and bacon cooked in a cast iron skillet. Cheeses were added to kick up and complicate the flavors. I would add onion in any form; green onion, chopped and sauted Bermuda onion, or leeks.
Cheeses from Lorraine include bon dormois, brie, Carré de l'Est, Comté, Langres, Malgalor, Marcaire, Montagnard, Mossa, Munster, Pastour, Petit gris, Petit Liffol, Pizzalor, Port Salut, Roussot, Saulnois, Suprême des Ducs, Sylphide le savoreux, Tourrée de l’aubier, and Vergalor.
The pie included egg, spinach, and bacon cooked in a cast iron skillet. Cheeses were added to kick up and complicate the flavors. I would add onion in any form; green onion, chopped and sauted Bermuda onion, or leeks.
Cheeses from Lorraine include bon dormois, brie, Carré de l'Est, Comté, Langres, Malgalor, Marcaire, Montagnard, Mossa, Munster, Pastour, Petit gris, Petit Liffol, Pizzalor, Port Salut, Roussot, Saulnois, Suprême des Ducs, Sylphide le savoreux, Tourrée de l’aubier, and Vergalor.
No comments:
Post a Comment