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 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. This quiche freezes beautifully for up to three months. You can have Quiche lorraine using 8 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Quiche lorraine
- It’s 1 of pâte brisée.
- You need 5 of œufs.
- You need 1 of paquet de lardons.
- You need 1 of poignée de gruyère rapé.
- You need 1 of peu de lait.
- Prepare 1 of peu de crème fraîche liquide.
- You need of sel.
- It’s of poivre.
After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. 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.
Quiche lorraine instructions
- Etaler la pate dans un plat à tarte..
- Casser les oeufs, et mélanger les avec les lardons, la crème, le lait et le fromage, sel et poivre. Verser sur la pâte et mettre au four à 180 degrés pendant 20-25 minutes et déguster..
Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss. Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. The best-known variant is quiche Lorraine, which includes lardons or bacon. Quiche can be served hot or cold.