Every morning is the most important time for the human body to take in nutrition, so it requires some thought to ensure that breakfast is nutritionally balanced.

France is a free country, but it is very particular about food. French pancakes, which are more common in France, are slightly sweet, thin and soft bread that is both salty and sweet. The French breakfast is usually sprinkled with honey, caramel, or cream stuffing and embellished with a variety of fruit.

Braised eggs (oeufs à la coque) are also popular among French people for breakfast, as they are a way to control their calorie intake. These eggs are boiled with their shells on. When eating, one should use a spoon to open the blank side of the egg, add a little salt and pepper, scoop it with a spoon, and dip the toast or baguette in the half-cooked egg yolk.

Quiche is a kind of French cheese pie, which originated in Lorraine, France, and later became popular all over France. It is usually a snack made of eggs with milk or whipped cream, and cooked meat, seafood, mushrooms, vegetables, cheese, etc., are added to the pie and put into the oven together.

The baked salty pie tastes crisp on the outside and fragrant and tender inside.

Because it can be eaten cold, it is very popular as fast food in small restaurants or at parties. Of course, the freshly baked quiche, with a mixture of cream, butter and egg aroma, is quite fatally attractive. Starbucks has also launched a mini quiche.

Quiche's pie can be made in advance, refrigerated in the refrigerator and taken out and used directly when needed. If frozen, it can be kept for 2-3 weeks.

The most classic flavor is quiche lorraine with lardon, and other fillings range from cheese, seafood, mushrooms and spinach to tomatoes and potatoes.

The practice is also very simple.

1. Sift the flour and add the frozen butter cut into small pieces.

2. Flour and butter are mixed with fingertips to form a sandy texture. Add egg yolk, and the less water you use, the less likely you will retract when baking.

3. Roll the dough into a circle that covers the entire baking pan, spread butter on the surface and sprinkle with flour, gently tap and shake off the excess flour.

4. Spread the pie on the baking pan, press it with your fingers, close to the edge, and twist off the excess pie with a rolling pin. Make sure there is no hole, cover the cling film, and refrigerate for more than 20 minutes.

5. Take the frozen pie out of the refrigerator, spread it with tin foil, and pour in the beans. This is to prevent the pie from bulging when it is heated. Bake in an oven preheated at 200 ℃ for 15 minutes.

6. Remove the beans and tin foil and bake in the oven for 5 minutes. Put the baked pie aside to cool first.

7. Stir-fry salmon and asparagus for seasoning.

8. Beat the eggs and mix in the cream.

9. Put it well, first pour the filling of 2 stroke 3, add the milk, and then put the rest of the filling of 1 hand 3 evenly on top. Bake at 180 ℃ for 25 minutes.

The last delicious Quiche is ready, which can be made at family gatherings or friends' gatherings.