Quiche Lorraine

Quiche Lorraine. Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.

Quiche Lorraine We certainly understand our readers' obsession. 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. You can cook Quiche Lorraine using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Quiche Lorraine

  1. You need 1 of pâte brisée.
  2. It’s 200 g of lardons.
  3. It’s 2 of œufs.
  4. Prepare 20 cl of lait.
  5. You need of Sel.
  6. It’s of Poivre.
  7. You need of Muscade.

Etaler la pâte dans un moule, la piquer à la fourchette. Faire rissoler les lardons à la poêle. 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.

Quiche Lorraine step by step

  1. Dans une poêle faites revenir les lardons..
  2. Étalez la pâte brisée..
  3. Dans un saladier mélangez les œufs avec le lait, ajoutez sel, poivre et muscade si vous le souhaitez..
  4. Déposez les lardons au fond de la pâte brisée préalablement étalée. Puis déposez la préparation. Enfournez pour 40 min à 180 degrés..

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. 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.