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Quiche Lorra ine evolves from classic crust to varied flavors
A quote from Mary K. Mittag of the American Dairy Association notes quiche has grown from the Lorraine classic of eggs, bacon, cream and Swiss cheese to many variations. It can be a protein main dish or hot appetizer, especially in individual tart shells, served hot and fresh from the oven. The recipe provided uses pork sausage, Monterey Jack, and a prepared crust, with steps to brown sausage, sauté vegetables, mix with cheese and flour, fill the crust, and bake at 375 degrees for 35 to 40 minutes, yielding six servings.
MENTIONED IN THIS ARTICLE
Mary K. Mittag
American Dairy Association of Wisconsin
Ms. Mittag