Recipe: Appetizing Quiche lorraine

Delicious, fresh and tasty.

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.

Quiche lorraine Here, in our favorite version, the egg filling gets studded with flecks of green. Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a. The mother of all quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust. You can cook Quiche lorraine using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Quiche lorraine

  1. You need 1 of pâte brisée.
  2. You need 150 g of lardons fumés.
  3. You need 200 g of dès de jambon.
  4. Prepare 200 g of fromage râpé.
  5. Prepare 4 of oeufs.
  6. It's 40 cl of crème entière liquide.
  7. It's of Muscade.
  8. Prepare of Sel.
  9. It's of 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 Line pastry with a double layer of aluminum foil. Quiche Lorraine--eggs, Swiss cheese and bacon baked in a pie crust--is cornerstone of any traditional brunch. Fast and fancy, a quiche was featured in nearly every issue of the seventies, but none was more popular than Quiche Lorraine.

Quiche lorraine instructions

  1. Blanchir les lardons 1 minute à l’eau bouillante puis les faire revenir 5 minutes à la poêle, sans matière grasse..
  2. 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..
  3. Verser l’appareil sur la pâte et ajouter le fromage râpé..
  4. Enfourner pour 40 minutes à 180 degrés..

Our favorite version, of course, uses bacon. By Makinze Gore and Lauren Miyashiro. Once you master this classic recipe, there's no quiche you can't make. See how to make this delicious brunch treat. It's also a great lunch or even dinner option.