Quiche Lorraine. Check Out Top Brands On eBay. 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.
I discovered quiche Lorraine while studying French in high school.
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.
Vous pouvez cuisiner Quiche Lorraine using 7 ingrédients et 4 pas. Voici comment cuisiner ça.
Ingrédients de Quiche Lorraine
- C'est de pâte feuilletée.
- C'est de oeufs.
- Vous avez besoin de poitrine fumée.
- Préparez de crème fraîche entière.
- Vous avez besoin de muscade.
- C'est de sel.
- C'est de poivre.
Line pastry with a double layer of aluminum foil. 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.
Quiche Lorraine étape par étape
- Abaisser la pâte dans un moule à tarte, piquet le fond et faire cuire à blanc au four durant 15 min à 200°c et laisser refroidir.
- Couper la poitrine en morceaux. faire bouillir de l'eau et blanchir les morceaux 5 min..
- Battez les oeufs entier et ajouter la crème. Fouettez, muscadet, salé, poivré..
- Mettre les morceaux de poitrine sur la pâte, verser le mélange oeufs+crème par dessus. Faire cuire 30 min à 200°c. Servez avec une bonne salade verte..
Here, in our favorite version, the egg filling gets studded with flecks of green. 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.