Quiche Lorraine

Quiche Lorraine. Check Out Top Brands On eBay. Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely.

Quiche Lorraine Fast and fancy, a quiche was featured in nearly every issue of Southern Living in the seventies, but none was more popular than Quiche Lorraine. We certainly understand our readers' obsession. Here, in our favorite version, the egg filling gets studded with flecks of green. You can have Quiche Lorraine using 7 ingredients and 7 steps. Here is how you cook that.

Ingredients of Quiche Lorraine

  1. Prepare 1 of pâte brisée (de préférence maison).
  2. You need 175 g of lardons fumés (ou dés de jambon).
  3. It’s 100 g of crème fraîche.
  4. Prepare 3 of oeufs.
  5. It’s 25 g of beurre.
  6. It’s of sel.
  7. You need of poivre.

Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a. Quiche lorraine rapide Quiche lorraine The mother of all quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust. Line pastry with a double layer of aluminum foil. In a large skillet, cook bacon until crisp.

Quiche Lorraine instructions

  1. Ustensiles et ingrédients..
  2. Faire fondre le beurre dans une poêle et ajouter les lardons. Les faire revenir pendant quelques minutes..
  3. Battre dans un bol les œufs, la crème, le sel et le poivre..
  4. Tapisser une moule à tarte de papier sulfurisé puis le garnir de la pâte préalablement étalée au rouleau. Mettre les petits lardons revenus dans la poêle..
  5. Y ajouter ensuite le mélange oeufs/crème..
  6. Faire cuire 35 à 40 minutes à 175°C..
  7. Bon appétit ! La quiche est idéalement servie avec une salade verte..

Crumble the bacon and set aside. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain. For years I've been experimenting with this type of recipe to elminate – for ever – the problem of the soggy pastry base that seems to plague so many people, myself included. I will stress that the container must be metal, not porcelain or glass. You can now watch how to make perfect Quiche Lorraine in our Cookery School Term – Pastry, Flour Traditional quiche Lorraine is baked into a rich, custard-like texture thanks to the addition of sour cream to the recipe.