Quiche Lorraine

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.

Quiche Lorraine Surprise yourself with how easy it is to make a homemade quiche crust. Since then we have gone through what has amounted to the quiching of America. Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. You can cook Quiche Lorraine using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Quiche Lorraine

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

The best-known variant is quiche Lorraine, which includes lardons or bacon. Quiche can be served hot or cold. All other quiches will fail in comparison to this Quiche Lorraine from Delish.com. Cheese is essential for Quiche Lorraine.

Quiche Lorraine instructions

  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..

We like to use Gruyère, but a good shredded Swiss. La quiche lorraine est l'une des recettes les plus emblématiques de notre terroir. 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. Quiche Lorraine–eggs, Swiss cheese and bacon baked in a pie crust–is cornerstone of any Fast and fancy, a quiche was featured in nearly every issue of the seventies, but none was more popular.