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Züri Gschnätzlets with rösti
by Simon Balissat
Quiche Lorraine
16.4.2020
Translation: machine translated
Every day from 11 a.m., we cook together in the YouTube cookery show "Schnitz und Drunder". The show is named after a typical dish from Aargau, a bit of home for me as an exile from Baden in Zurich. This week it's "Quiche Lorraine".
Quiche is a dish that I have a love-hate relationship with. The savoury French cake has been on the menu in many cafés for a few years now, which is not a bad thing in itself. However, as every café creates its own version and these creations are usually not even that good, I haven't made a quiche myself for years. And yet the classic version "Quiche Lorraine" is incredibly delicious. Bacon, onions, cheese, eggs and cream. Sounds as awesome as it is.
Recipe
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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