Quiche Lorraine. Quiche Lorraine with a buttery crust and a tender filling with our favorite food group - bacon! The mother of all quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust. Your quiche Lorraine can be eaten hot from the oven or served in cold slices the next day.
A minor character in Bloom County. A homemade Quiche Lorraine is one of those things reserved for special occasions that puts store bought to shame. Surprise yourself with how easy it is to make a homemade quiche crust. You can have Quiche Lorraine using 10 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Quiche Lorraine
- You need 200 g of pâte brisée.
- Prepare 200 g of lardons ou dès de jambon.
- It's 30 g of beurre.
- It's 3 of œufs.
- Prepare 20 cl of crème fraîche.
- It's 20 cl of lait.
- It's of Muscade.
- Prepare of Sel.
- Prepare of Gruyère.
- Prepare of Poivre.
Quiche Lorraine - buttery crust, filled with bacon, cheese and topped with a creamy custard, is a great dish to serve for breakfast or lunch or as an. Since then we have gone through what has amounted to the quiching of America. All other quiches will fail in comparison to this Quiche Lorraine from Delish.com. Cheese is essential for Quiche Lorraine.
Quiche Lorraine step by step
- Préchauffez le four à 180 degrés.
- Étaler la pâte dans un moule et la piquer à la fourchette.
- Faire rissoler les lardons à la poêle.
- Battre les œufs, la crème fraîche et le lait.
- Ajouter les lardons sur la pâte ou les dés de jambon.
- Assaisonner de sel, poivre et muscade.
- Verser la préparation sur la pate.
- Parsemer de gruyère ou de parmesan.
- Cuire 45 à 50min.
We like to use Gruyère, but a good shredded Swiss. See Chef John makes this classic bacon, leek, and gruyere quiche. Quiche Lorraine is known for its rich cheese and bacon-and-egg filling, and is sure to impress My Quiche Lorraine Recipe starts with a buttery, homemade, and savory pie crust and is filled to the. Quiche Lorraine gets its name from the Lorraine region in France. Traditionally, it's made with a classic quiche custard of eggs and cream and filled with pork lardons.
