Quiche lorraine

This is, this is a specific name to quiche.

Quiche Lorraine.

That's like a-

Yeah, it's really the only quiche that has a name.

Oh.

Oh.

Quiche Lorraine-

All right

Hey everyone, welcome back.

Today we're talking quiche, specifically quiche Lorraine.

There's something so timeless about this dish.

If you go all the way back, bakers in medieval Europe were pouring simple egg and cream custards into rough bread crusts.

You're looking for a golden crust and a filling that's fully set.

Let it cool for a few minutes before you slice in.

And that's quiche Lorraine start to finish, crust included.

If you want to serve it up right, go light and fresh with a green salad and a simple vinaigrette, or make it a full brunch spread, smoked salmon, a little cheese board, maybe a mimosa on the side.

Can I just say about this quiche, right? It's absolutely stunning and beautiful.

I was eating it going, what's a quiche Lorraine? Was that made by someone called Lorraine? Or is it, is that, why would it, why was it? Quiche Lorraine is with

ham.

Why is it called quiche Lorraine?

Quiche Lorraine, I don't know, it's French.

Oh, it's French.

So it's not made like a recipe.

I don't think Lorraine made it.