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 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Quiche Lorraine

  1. You need 1 of pâte brisée.
  2. You need 200 g of lardons ou allumettes fumées.
  3. It’s 20 cl of lait.
  4. Prepare 20 cl of crème fraîche.
  5. You need 30 of h de beurre.
  6. It’s 3 of œufs.
  7. It’s of Sel, poivre et herbes de Provence, une pincée de muscade.
  8. It’s of Gruyère (facultatif).

Quiche lorraine rapide Quiche lorraine 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. In a large skillet, cook bacon until crisp. Crumble the bacon and set aside.

Quiche Lorraine instructions

  1. Préchauffer votre four à 180 degrés..
  2. Dans un moule, étaler la pâte et piquez la à l'aide d'une fourchette puis, parsemer de copeaux de beurre..
  3. Dans une poêle, faire rissoler les lardons..
  4. Pendant ce temps, dans un saladier, battre les œufs avec le lait et la crème fraîche..
  5. Ajouter les lardons cuits, sel, poivre, herbes de Provence, une pincée de muscade et de gruyère si vous le souhaitez..
  6. Enfourner la quiche pendant 45/50min..
  7. A déguster avec une bonne salade verte 🥗 et bon appétit bien sûr ! 🍴😃.

Cook onion in skillet with reserved drippings; cook until onion is tender and then drain. 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. You can now watch how to make perfect Quiche Lorraine in our Cookery School Term – Pastry, Flour 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.