Quiche lorraine. Quiche Lorraine with a buttery crust and a tender filling with our favorite food group - bacon! The mother of all quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust. Your quiche Lorraine can be eaten hot from the oven or served in cold slices the next day.
Surprise yourself with how easy it is to make a homemade quiche crust.
Quiche Lorraine may mean: In French cuisine, a kind of quiche with bacon.
All other quiches will fail in comparison to this Quiche Lorraine from Delish.com.
Vous pouvez doit Quiche lorraine utilisation 9 ingrédient et 4
Étape. La façon dont vous cuisinez cuisinier ce .
Matériel de Quiche lorraine
- ce 1 de pâte brisée.
- préparer 150 g de lardons fumés.
- préparer 200 g de dès de jambon.
- préparer 200 g de fromage râpé.
- préparer 4 de oeufs.
- préparer 40 cl de crème entière liquide.
- ce de Muscade.
- préparer de Sel.
- préparer de Poivre.
Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss. Since then we have gone through what has amounted to the quiching of America. Quiche Lorraine--eggs, Swiss cheese and bacon baked in a pie crust--is cornerstone of any Fast and fancy, a quiche was featured in nearly every issue of the seventies, but none was more popular.
Quiche lorraine Comment faire
- Blanchir les lardons 1 minute à l’eau bouillante puis les faire revenir 5 minutes à la poêle, sans matière grasse..
- Dans un saladier, battre les œufs puis ajouter la crème et bien mélanger. Saler, poivrer et ajouter un peu de muscade. Incorporer les lardons et le jambon..
- Verser l’appareil sur la pâte et ajouter le fromage râpé..
- Enfourner pour 40 minutes à 180 degrés..
Quiche Lorraine gets its name from the Lorraine region in France. Traditionally, it's made with a classic quiche custard of eggs and cream and filled with pork lardons. This traditional and easy recipe for Quiche Lorraine is delicious and very adaptable; make it part of your repertoire and make it often. A true, classic Quiche Lorraine, one I grew up watching Julia Child make first on PBS's The French Chef, is made with just eggs, cream and bacon. I stay almost true to that classic Quiche Lorraine.
