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.

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. Vous pouvez avoir Quiche lorraine using 6 ingredients and 8 steps. Here is how you achieve it.

Quelques ingrédients à faire Quiche lorraine Étape par étape

Fournir 1 of pâte feuilletée.
Préparer 6 of œufs.
Préparer 2 of Càs de crème fraîche épaisse.
Préparer 200 g of lardons fumés.
Préparer of Sel.
Fournir of Gruyère râpé.

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.

Voici comment faire Quiche lorraine Comme indiqué

Préchauffez votre four à 200°C.
Déroulez la pâte feuilletée et étalez la dans un moule et, avec une fourchette, piquez là.
Dans un saladier, mélangez les œufs, la crème fraîche et le sel.
Ajoutez les lardons et le gruyère.
Versez dans le moule.
Pour plus de gourmandise, rajoutez du gruyère râpé par dessus.
Enfournez pendant environ 30 minutes.
Sortez du four et dégustez 😍🤩.

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.