Quiche Lorraine. Make Your Weekend Better With Our Cheesy Quiche Recipes. 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.

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 cuisiner 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.

The mother of all quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust. 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.

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..

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 Quiche Lorraine. By Makinze Gore and Lauren Miyashiro. Once you master this classic recipe, there's no quiche you can't make.