Quiche Lorraine

Quiche Lorraine. 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. Classic Quiche Lorraine with a savory egg custard, bacon, and cheese filling in flaky pie crust.

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. See Chef John makes this classic bacon, leek, and gruyere quiche. You can cook Quiche Lorraine using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Quiche Lorraine

  1. It’s 1 of pâte feuilletée.
  2. Prepare 4 of oeufs.
  3. It’s 250 g of poitrine fumée.
  4. Prepare 30 cl of crème fraîche entière.
  5. You need of muscade.
  6. It’s of sel.
  7. It’s of poivre.

All other quiches will fail in comparison to this Quiche Lorraine from Delish.com. Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss. 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.

Quiche Lorraine step by step

  1. Abaisser la pâte dans un moule à tarte, piquet le fond et faire cuire à blanc au four durant 15 min à 200°c et laisser refroidir.
  2. Couper la poitrine en morceaux. faire bouillir de l'eau et blanchir les morceaux 5 min..
  3. Battez les oeufs entier et ajouter la crème. Fouettez, muscadet, salé, poivré..
  4. Mettre les morceaux de poitrine sur la pâte, verser le mélange oeufs+crème par dessus. Faire cuire 30 min à 200°c. Servez avec une bonne salade verte..

This quiche freezes beautifully for up to three months. After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. My Quiche Lorraine Recipe is rich & cheesy with the flakiest crust—it's an essential for brunch. Your quiche Lorraine can be eaten hot from the oven or served in cold slices the next day. Quiche is nothing more than an unsweetened custard pie from the Lorraine region of France.