May 20 is National Quiche Lorraine Day.
To celebrate Quiche Lorraine Day safely, make sure you start with eggs stored in the coldest part of your refrigerator in the original carton. Wash your hands before handling or preparing eggs. Make sure you adequately cook your eggs, bringing them to a temperature high enough to destroy bacteria that might be present in the egg yolk or egg white. Always cook eggs until both the white and yolk are firm. Egg white coagulates between 144 and 149 degrees Fahrenheit (F), egg yolk coagulates between 149 and 158 degrees F, and whole eggs between 144 and 158 degrees F.
If you’re looking for recipes for Quiche Lorraine, try this one from the Incredible Edible Egg for the rich, creamy French favorite. If you would like to branch out to other forms of quiche, Incredible Edible Egg has recipes for quiche and other egg dishes. Food.com shared their recipe for Quiche Lorraine and expanded with recipes for Pizza Quiche, Classic Quiche, Mozerella, Tomato and Basil Quiche and more.
In the unlikely event of leftovers promptly refrigerate after serving. Thoroughly reheat leftovers to an internal temperature of 165°F, and eat them within two to three days.
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