Quiche Lorraine. Check Out Lorraine Quiche On eBay. Fill Your Cart With Color Today! Quiche Lorraine is a brunch classic with all of our favorite food group ingredients: Buttery crust, eggs, and bacon.
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. The mother of all quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust. You can cook Quiche Lorraine using 8 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Quiche Lorraine
- Prepare 1 of pâte brisée.
- Prepare 200 g of lardons ou allumettes fumées.
- Prepare 20 cl of lait.
- Prepare 20 cl of crème fraîche.
- You need 30 of h de beurre.
- It's 3 of œufs.
- You need of Sel, poivre et herbes de Provence, une pincée de muscade.
- It's of Gruyère (facultatif).
Line pastry with a double layer of aluminum foil. Etaler la pâte dans un moule, la piquer à la fourchette. Faire rissoler les lardons à la poêle. This classic quiche lorraine is ideal for a brunch.
Quiche Lorraine step by step
- Préchauffer votre four à 180 degrés..
- Dans un moule, étaler la pâte et piquez la à l'aide d'une fourchette puis, parsemer de copeaux de beurre..
- Dans une poêle, faire rissoler les lardons..
- Pendant ce temps, dans un saladier, battre les œufs avec le lait et la crème fraîche..
- Ajouter les lardons cuits, sel, poivre, herbes de Provence, une pincée de muscade et de gruyère si vous le souhaitez..
- Enfourner la quiche pendant 45/50min..
- A déguster avec une bonne salade verte 🥗 et bon appétit bien sûr ! 🍴😃.
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 Traditional quiche Lorraine is baked into a rich, custard-like texture thanks to the addition of sour cream to the recipe. Perfect for brunch or a simple weeknight supper, Chef John's quiche Lorraine is rich, cheesy, and custardy. 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. Since then we have gone through what has amounted to the quiching of America.
