Developing a good vegan quicheLorraine recipe has been hanging over my head for at least a year. I had already figured out a really great way to turn tofu into smoky bacon bits, which I knew would be really great in a quiche, but my attempts at getting the consistency of the quiche filling just right eluded me at each attempt
Let the quiche settle for 4-5 mins, then remove from the tin. 175g plain flour. 1100g cold butter, cut into pieces Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
QuicheLorraine Recipe. About a year or so ago, I had eggs, cheese and crème fraîche that needed using up and I had an urge to make a quiche, but had no shop bought pastry, so I thought "What the hell, one last try"
the addition of Parmesan is not part of the authentic quichelorraine recipe, I admit it. My previous attempt at making a quiche, and specifically the pâte brisée (shortcrust pastry) had been a disaster
Image of QuicheLorraine in the oven. This Moorish, nourishing, shortcrust pastry, cheese, bacon, cream,pie, is one of my favourite foods, to snack on at anytime of the day, or for a main meal, it was never given time to cool when it came out of the oven, the hot and bubbling filling, giving the kitchen the wonderful smell of, home baking