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. Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a. The mother of all quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust. Vous pouvez avoir Quiche Lorraine en utilisant 10 ingrédients et 9 pas. Voici comment vous réalisez cela.

ingrédients et Quiche Lorraine

200 g pâte brisée.
200 g lardons ou dès de jambon.
30 g beurre.
3 œufs.
20 cl crème fraîche.
20 cl lait.
Muscade.
Sel.
Gruyère.
Poivre.

Perfect for brunch or a simple weeknight supper, Chef John's quiche Lorraine is rich, cheesy, and custardy. 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.

Quiche Lorraine étape par étape

Préchauffez le four à 180 degrés.
Étaler la pâte dans un moule et la piquer à la fourchette.
Faire rissoler les lardons à la poêle.
Battre les œufs, la crème fraîche et le lait.
Ajouter les lardons sur la pâte ou les dés de jambon.
Assaisonner de sel, poivre et muscade.
Verser la préparation sur la pate.
Parsemer de gruyère ou de parmesan.
Cuire 45 à 50min.

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 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.