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 cuisiner Quiche Lorraine en utilisant 6 ingrédients et 4 pas. Voici comment vous réalisez cela.
ingrédients et Quiche Lorraine
- 4 œufs.
- 20 cl lait.
- 20 cl crème liquide.
- 1 pâte feuilleté.
- 200 grammes de lardons.
- Sel et poivre.
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. This recipe makes enough filling for a pie dish. By Makinze Gore and Lauren Miyashiro.
Quiche Lorraine étape par étape
- Mélangez les œufs, la crème, le lait et assaisonnez à votre convenance..
- Étalez la pâte feuilleté dans un moule à tarte..
- Déposez les lardons sur la pâte et versez votre migaine..
- Enfournez à 210 degrés pendant 30 minutes..
Once you master this classic recipe, there's no quiche you can't make. This classic quiche lorraine is ideal for a brunch. Perfect for brunch or a simple weeknight supper, Chef John's quiche Lorraine is rich, cheesy, and custardy. Paëlla peu coûteuse et très bonne. Quiche lorraine rapide Quiche Lorraine--eggs, Swiss cheese and bacon baked in a pie crust--is cornerstone of any traditional brunch.