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. This quiche lorraine recipe is your ticket to recreating this classic and delicious dish. You can cook Quiche Lorraine using 9 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Quiche Lorraine

  1. You need 3 of oeufs.
  2. Prepare 20 cl of crème fraîche.
  3. It’s 20 cl of lait.
  4. Prepare of A paquet d'allumettes de poulet ou lardons.
  5. You need 1 of pâte brisée.
  6. It’s of Sel.
  7. You need of Poivre.
  8. You need of Muscade.
  9. You need of Beurre.

With bacon and delicious gruyère cheese, what's not to love? All other quiches will fail in comparison to this Quiche Lorraine from Delish.com. Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss.

Quiche Lorraine step by step

  1. Étaler la pâte brisée dans un plat adapté.
  2. Piquer la pâte avec une fourchette puis y déposer quelques morceaux de beurre.
  3. Cuire les lardons (Si vous en utilisez).
  4. Battre les oeufs, la crème fraîche et le lait.
  5. Ajouter les lardons ou autres..
  6. Assaisonnement à votre goût. (J'utilises personnellement du sel du poivre et de la muscade en poudre ainsi que de l'origan et du gruyère râpé.).
  7. Versez la préparation sur la pâte brisée.
  8. Préchauffez votre four à 180 (Th6) cuire 45 min..
  9. Pour les gourmands : vous pouvez mettre un peu sur la fonction Grill de votre four pour dorer le dessus..
  10. C'est prêt bon appétit !.

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. 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.