Quiche Lorraine. 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. The baked quiche is cooled slightly before being cut into beautiful wedges and served. Quiche Lorraine is a brunch classic with all of our favorite food group ingredients: Buttery crust, eggs, and bacon.

Here, in our favorite version, the egg filling gets studded with flecks of green. 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. Vous pouvez avoir Quiche Lorraine en utilisant 7 ingrédients et 7 pas. Voici comment vous réalisez cela.

ingrédients et Quiche Lorraine

1 pâte brisée (de préférence maison).
175 g lardons fumés (ou dés de jambon).
100 g crème fraîche.
3 oeufs.
25 g beurre.
sel.
poivre.

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 Delia's Quiche Lorraine recipe. 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.

Quiche Lorraine instructions

Ustensiles et ingrédients..
Faire fondre le beurre dans une poêle et ajouter les lardons. Les faire revenir pendant quelques minutes..
Battre dans un bol les œufs, la crème, le sel et le poivre..
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..
Y ajouter ensuite le mélange oeufs/crème..
Faire cuire 35 à 40 minutes à 175°C..
Bon appétit ! La quiche est idéalement servie avec une salade verte..

You can now watch how to make perfect Quiche Lorraine in our Cookery School Term - Pastry, Flour Quiche Lorraine. By Makinze Gore and Lauren Miyashiro. Once you master this classic recipe, there's no quiche you can't make. Since then we have gone through what has amounted to the quiching of America. Like ice cream, the quiche appears in all flavors -- from asparagus to zucchini.