I want to make the quiche lorraine in the same old and the classic french way as it exactly used to be in those days. It is an egg dish which is absolutely perfect for both the breakfast or brunches in the holidays. I want to serve it to a maximum of five people and along that I want to serve it with a side of sausages and some fresh fruit. So can you advise to me on how exactly I should approach my plan? How can I make a quiche lorraine recipe exactly the old fashioned way? What all ingredients will I need? Please explain in a detailed manner.
