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.
All other quiches will fail in comparison to this Quiche Lorraine from Delish.com.
Cheese is essential for Quiche Lorraine.
You can cook Quiche Lorraine using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Quiche Lorraine
- It's 4 of œufs.
- You need 20 cl of lait.
- You need 20 cl of crème liquide.
- Prepare of 1 pâte feuilleté.
- You need of 200 grammes de lardons.
- It's of Sel et poivre.
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 - 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. Quiche lorraine (named after the Lorraine region of France) is a popular variant that was originally an open pie with eggs, cream and lardons.
Quiche Lorraine instructions
- 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..
In English-speaking countries, modern preparations of the. 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. 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. My Quiche Lorraine Recipe is rich & cheesy with the flakiest crust—it's an essential for brunch.
