Quiche lorraine. Make Your Weekend Better With Our Cheesy Quiche Recipes. Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely.
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 cook Quiche lorraine using 6 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Quiche lorraine
- It's 1 of pâte feuilletée.
- You need 6 of œufs.
- It's 2 of Càs de crème fraîche épaisse.
- You need 200 g of lardons fumés.
- You need of Sel.
- It's of Gruyère râpé.
Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a. 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. Etaler la pâte dans un moule, la piquer à la fourchette.
Quiche lorraine instructions
- Préchauffez votre four à 200°C.
- Déroulez la pâte feuilletée et étalez la dans un moule et, avec une fourchette, piquez là.
- Dans un saladier, mélangez les œufs, la crème fraîche et le sel.
- Ajoutez les lardons et le gruyère.
- Versez dans le moule.
- Pour plus de gourmandise, rajoutez du gruyère râpé par dessus.
- Enfournez pendant environ 30 minutes.
- Sortez du four et dégustez 😍🤩.
Faire rissoler les lardons à la poêle. This classic quiche lorraine is ideal for a brunch. 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.
