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 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Quiche Lorraine

  1. It’s 200 g of pâte brisée.
  2. It’s 200 g of lardons ou dès de jambon.
  3. It’s 30 g of beurre.
  4. Prepare 3 of œufs.
  5. You need 20 cl of crème fraîche.
  6. Prepare 20 cl of lait.
  7. You need of Muscade.
  8. Prepare of Sel.
  9. You need of Gruyère.
  10. Prepare of Poivre.

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. Préchauffez le four à 180 degrés.
  2. Étaler la pâte dans un moule et la piquer à la fourchette.
  3. Faire rissoler les lardons à la poêle.
  4. Battre les œufs, la crème fraîche et le lait.
  5. Ajouter les lardons sur la pâte ou les dés de jambon.
  6. Assaisonner de sel, poivre et muscade.
  7. Verser la préparation sur la pate.
  8. Parsemer de gruyère ou de parmesan.
  9. Cuire 45 à 50min.

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.