Quiche lorraine

Quiche lorraine. A homemade Quiche Lorraine is one of those things reserved for special occasions that puts store bought to shame. Surprise yourself with how easy it is to make a homemade quiche crust. Classic Quiche Lorraine with a savory egg custard, bacon, and cheese filling in flaky pie crust.

Quiche lorraine Quiche Lorraine with a buttery crust and a tender filling with our favorite food group – bacon! Quiche Lorraine – buttery crust, filled with bacon, cheese and topped with a creamy custard, is a great dish to serve for breakfast or lunch or as an. All other quiches will fail in comparison to this Quiche Lorraine from Delish.com. You can cook Quiche lorraine using 6 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Quiche lorraine

  1. It’s 1 of pâte feuilletée.
  2. Prepare 6 of œufs.
  3. Prepare 2 of Càs de crème fraîche épaisse.
  4. You need 200 g of lardons fumés.
  5. It’s of Sel.
  6. It’s of Gruyère râpé.

Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss. This quiche freezes beautifully for up to three months. After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil.

Quiche lorraine step by step

  1. Préchauffez votre four à 200°C.
  2. Déroulez la pâte feuilletée et étalez la dans un moule et, avec une fourchette, piquez là.
  3. Dans un saladier, mélangez les œufs, la crème fraîche et le sel.
  4. Ajoutez les lardons et le gruyère.
  5. Versez dans le moule.
  6. Pour plus de gourmandise, rajoutez du gruyère râpé par dessus.
  7. Enfournez pendant environ 30 minutes.
  8. Sortez du four et dégustez ??.

Although Elizabeth David glosses the quiche lorraine as a cream and bacon tart in French Provincial Cooking, the proportions of cream vary enormously from recipe to recipe. 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 This classic quiche lorraine is ideal for a brunch. Your quiche Lorraine can be eaten hot from the oven or served in cold slices the next day. Quiche is nothing more than an unsweetened custard pie from the Lorraine region of France.