Breakfast Pie - Quiche Lorraine

A Tale of Culinary Tradition: The Origins of Quiche This classic brunch dish has its roots in the medieval kingdom of Lothringen, which was under German rule. The very name 'quiche' is derived from the German word 'Kuchen,' meaning 'cake.' This savory custard-like tart was later globalized by the renowned explorer Marco Polo, introducing it to new regions and cultures. For many, the mere mention of quiche evokes a sense of leisurely Sunday mornings spent in the company of family and friends. The rich, creamy filling nestled in a flaky crust creates a harmonious balance of flavors, making it a beloved staple in households around the world. Whether enjoyed as the centerpiece of a brunch spread or as a satisfying solo indulgence, this dish carries with it the weight of centuries-old tradition and the warmth of cherished memories. Savor the flavors of history and the comfort of gathered loved ones with every bite of this timeless culinary classic. Wrapped Tube - Ingredients:  Wheat Flour Enriched (Niacin, Reduced Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid) Malted Barley Flour, Baking Powder, Kosher Salt and our Fines Herb Blend. Instructions FOR THE CRUST ½ Cup (1 stick) Cold Butter, cubed              1 Egg,   1 Tbsp Cold Water,       In a large bowl whisk together flour package. Using your hands, add butter, working it into the flour until the mixture resembles pea-size crumbs. Make a well with the flour mixture. Beat the egg and ice water together, pour into the well.  Work the liquids into the crust and form a disc. Cover with plastic wrap, and refrigerate until firm, 30 minutes. FOR THE CENTER 6 eggs, beaten,     1 1/4 cup Cream,  1 1/2 c. shredded Gruyère (or swiss cheese),  1  minced shallot or small purple onion,   8 slices cooked bacon,      2 tbsp  Fines Herbs Mix (Included) 4 cups greens, like spinach, chopped (Optional) a pinch of nutmeg (optional) Preheat oven to 375°. On a lightly floured surface, roll out crust until ¼” thick. Loosely drape over a 9” pie plate and crimp edges. Refrigerate until ready to use. Scatter cooked bacon on pie crust with 1 cup Gruyère and shallot. In a large bowl, whisk together eggs, cream,  and nutmeg and season with salt. Pour mixture over bacon and cheese. Sprinkle with remaining 1/2 cup cheese. Bake until crust is golden and eggs cooked through, 40 minutes. Let cool 15 minutes before slicing and serving. Orders up to 10 pieces ship quickly. Case packs (12 pc) orders take up to 10 business days to ship. If you are looking for more details or private label information, call 413-562-2042 or email ideas [@] terra-americana.com.