the appetizer:

French cuisine has influenced the eating habits of people around the world, especially those who enjoy "haute cuisine" in restaurants. But there are also many regional (or "provincial") styles of cooking that remain unique to France.

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Egg and Bacon Tart (Quiche Lorraine)

4 oz. meaty bacon, chopped
1 pie shell, unbaked
6 oz. Gruyere cheese, grated
1 pt. heavy cream
6 eggs, at room temperature
1/2 t salt
1/4 t white pepper (opt.)

Preheat oven to 375 degrees F.

Brown the bacon in a skillet. Remove bacon with a slotted spoon and place on paper towels to drain.

In a large bowl, whisk together the cream, eggs, salt, and pepper until smooth. Bake pie crust for 5 minutes and remove from oven. Put the browned bacon on the bottom of the crust, topped with the cheese. Gently pour the egg mixture over the cheese. Bake for 30 minutes. Reduce heat to 325 degrees F, cover quiche with foil, and continue baking for 10-15 minutes, or until middle has firmed.



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This page modified January 2007