Quiche Lorraine. Check Out Lorraine Quiche On eBay. Fill Your Cart With Color Today! For this classic recipe, crumbled bacon, Swiss cheese and a bit of diced onion are scattered in the bottom of a pastry shell and practically drowned in a luscious mixture of cream, eggs, sugar and cayenne pepper.
Fast and fancy, a quiche was featured in nearly every issue of Southern Living in the seventies, but none was more popular than Quiche Lorraine.
We certainly understand our readers' obsession.
Here, in our favorite version, the egg filling gets studded with flecks of green.
Vous pouvez faire Quiche Lorraine using 7 ingredients and 4 steps. Here is how you cook it.
Quelques ingrédients à faire Quiche Lorraine Étape par étape
- Préparer 1 of pâte brisée.
- Fournir 200 g of lardons.
- Préparer 2 of œufs.
- Fournir 20 cl of lait.
- Fournir of Sel.
- Fournir of Poivre.
- Fournir of Muscade.
The mother of all quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust. Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a. Line pastry with a double layer of aluminum foil. Traditional quiche Lorraine is baked into a rich, custard-like texture thanks to the addition of sour cream to the recipe.
Voici comment faire Quiche Lorraine Jusqu'à so
- Dans une poêle faites revenir les lardons..
- Étalez la pâte brisée..
- Dans un saladier mélangez les œufs avec le lait, ajoutez sel, poivre et muscade si vous le souhaitez..
- Déposez les lardons au fond de la pâte brisée préalablement étalée. Puis déposez la préparation. Enfournez pour 40 min à 180 degrés..
Perfect for brunch or a simple weeknight supper, Chef John's quiche Lorraine is rich, cheesy, and custardy. 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 This classic quiche lorraine is ideal for a brunch. Try serving a wedge with fresh fruit of the season and homemade muffins for a plate that will look as good as the food tastes.—Marcy Cella, L'Anse, Michigan Quiche Lorraine.