Recette: Savoureux Quiche Lorraine

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 avoir Quiche Lorraine using 7 ingredients and 7 steps. Here is how you achieve that.

Quelques ingrédients à faire Quiche Lorraine Comme indiqué

1. Préparer 1 of pâte brisée (de préférence maison).
2. Fournir 175 g of lardons fumés (ou dés de jambon).
3. Préparer 100 g of crème fraîche.
4. Fournir 3 of oeufs.
5. Fournir 25 g of beurre.
6. Fournir of sel.
7. Fournir of poivre.

Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a. 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.

Voici comment faire Quiche Lorraine Étape par étape

1. Ustensiles et ingrédients..
2. Faire fondre le beurre dans une poêle et ajouter les lardons. Les faire revenir pendant quelques minutes..
3. Battre dans un bol les œufs, la crème, le sel et le poivre..
4. Tapisser une moule à tarte de papier sulfurisé puis le garnir de la pâte préalablement étalée au rouleau. Mettre les petits lardons revenus dans la poêle..
5. Y ajouter ensuite le mélange oeufs/crème..
6. Faire cuire 35 à 40 minutes à 175°C..
7. Bon appétit ! La quiche est idéalement servie avec une salade verte..

Crumble the bacon and set aside. 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 This classic quiche lorraine is ideal for a brunch.