Quiche Lorraine 🥧

Quiche Lorraine! I actually didn't realize its name until I looked for the recipe this time. What a shame!!! I used to just call it quiche or savory pie🤫. But I do remember it is one of Julia Child's classics.

My Quiche Lorraine was filled with sweet peppers, onions, mushrooms, some broccolis and sausages, and of course the egg and dairy mixture. It was a long process by starting with the pie crust: mixing and chilling the dough, followed by rolling out the dough and then blind baking the shell crust. However, the filling could be prepared during those periods making the crust.

The filling of the meat and vegetables should be well-cooked and properly seasoned to bring out the flavors, but should not be overcooked to keep the crunchy texture since they will be baked in the oven again later. When the crust is left cool after blind-bake and the filling become room temperature, the most exciting part is always the assembling. Lastly with a generous sprinkle of shredded cheese on top before going into the oven!