Authentic home cooking from France, with US measurements. 
Updated Quiche Lorraine
Here's a fresh take on the classic Quiche Lorraine. I made it with evaporated milk, which gives the quiche a different texture compared to the traditional version made with milk or heavy cream. It's lighter, easy to digest, and most importantly, absolutely delicious! For a twist, I added tasty green asparagus and swapped the ham for sliced chicken breast.
Updated Quiche Lorraine
Here's a fresh take on the classic Quiche Lorraine. I made it with evaporated milk, which gives the quiche a different texture compared to the traditional version made with milk or heavy cream. It's lighter, easy to digest, and most importantly, absolutely delicious! For a twist, I added tasty green asparagus and swapped the ham for sliced chicken breast.
Open in Cookpad AppSteps
- 1
Preheat the oven.
- 2
Mix the eggs with salt and pepper, then add the evaporated milk and cream cheese. Stir until the mixture is smooth.
- 3
Spread the sliced chicken breast over the bottom of the puff pastry, sprinkle with shredded Swiss cheese, gently add the asparagus so they don't break, and pour the egg mixture on top.
- 4
Sprinkle more shredded Swiss cheese on top for a golden, delicious finish.
- 5
Bake and enjoy!
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