Quiche Lorraine

Quiche Lorraine. For this classic recipe, crumbled bacon, Swiss cheese and a bit of diced onion are scattered in the bottom of a pastry shell and practically drowned in a luscious mixture of cream, eggs, sugar and cayenne pepper. The baked quiche is cooled slightly before being cut into beautiful wedges and served. Quiche Lorraine is a brunch classic with all of our favorite food group ingredients: Buttery crust, eggs, and bacon.

Quiche Lorraine Here, in our favorite version, the egg filling gets studded with flecks of green. Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a. Etaler la pâte dans un moule, la piquer à la fourchette. You can have Quiche Lorraine using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Quiche Lorraine

  1. It’s 1 of pâte feuilletée ou brisée (selon vos préférences).
  2. You need 200 gr of d'Allumettes.
  3. Prepare 3 of œufs.
  4. It’s 40 cl of crème fleurette.
  5. It’s of Gruyère râpé.
  6. It’s of Sel, poivre.

Faire rissoler les lardons à la poêle. 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. This classic quiche lorraine is ideal for a brunch.

Quiche Lorraine step by step

  1. Mettre la pâte dans un moule un tarte et la piquer..
  2. Déposer les lardons dans le fond de tarte..
  3. Mélanger dans un saladier les œufs, la crème, le sel et le poivre..
  4. Verser la préparation sur le fond de tarte et parsemer de gruyère sur le dessus..
  5. Enfourner le tout à four chaud, à 220°C pendant 20 minutes..

Try serving a wedge with fresh fruit of the season and homemade muffins for a plate that will look as good as the food tastes.—Marcy Cella, L'Anse, Michigan In a large skillet, cook bacon until crisp. 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.