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. This classic quiche lorraine is ideal for a brunch.
After trying many recipes over the years and being dissatisfied with each one I have put my own spin on this classic recipe that results in a crisp crust and tender custard.
Serve with a side salad if desired.
Line pastry with a double layer of aluminum foil.
Vous pouvez cuisiner Quiche lorraine using 9 ingrédients et 8 pas. Voici comment réussir ça.
Ingrédients de Quiche lorraine
- Préparez de pâte brisée.
- Préparez de lardon fumée.
- C'est de œufs.
- Vous avez besoin de crème fraîche.
- Vous avez besoin de lait.
- Vous avez besoin de pincée de muscade.
- Vous avez besoin de Sel.
- Vous avez besoin de Poivre.
- C'est de Gruyère.
Quiche Lorraine is a brunch classic with all of our favorite food group ingredients: Buttery crust, eggs, and bacon. 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.
Quiche lorraine instructions
- On commence par préchauffer notre four à 180 •.
- Étale la pâte dans un moule, on la pique avec la fourchette..
- Fait rissoler les lardons dans une poêle.
- On bat les œufs avec la crème et le lait.
- On ajoute les lardon dans la préparation.
- On met le sel, poivre et muscade.
- Verse ta pâte dans le moule et on parsème de gruyère.
- Et on cuit 45 à 50 minutes à 180 °.
Since then we have gone through what has amounted to the quiching of America. Like ice cream, the quiche appears in all flavors -- from asparagus to zucchini. This recipe makes enough filling for a pie dish. By Makinze Gore and Lauren Miyashiro. Once you master this classic recipe, there's no quiche you can't make.