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.
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.
Salut Maman. Quiche Lorraine cette délicieuse chose rend le dîner spécial. Vous pourrez Fabrication Quiche Lorraine utilisation 6 Ingrédients et 4 les marches. Alors je prends une décision avec cette recette.
Ingrédients Quiche Lorraine
- Préparer 4 quelque chose œufs.
- Préparer 20 cl quelque chose lait.
- Préparer 20 cl quelque chose crème liquide.
- Vous avez besoin quelque chose 1 pâte feuilleté.
- Vous avez besoin quelque chose 200 grammes de lardons.
- Besoin quelque chose Sel et 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 Quiche Lorraine. By Makinze Gore and Lauren Miyashiro. Once you master this classic recipe, there's no quiche you can't make.
Quiche Lorraine Lignes directrices Création
- 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..
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. 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.