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.
Since then we have gone through what has amounted to the quiching of America.
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.
Vous pouvez cuisiner Quiche lorraine en utilisant 6 ingrédients et 8 pas. Voici comment vous cuisinez ça.
Ingrédients de Quiche lorraine
- C'est 1 pâte feuilletée.
- Préparez 6 œufs.
- Vous avez besoin 2 Càs de crème fraîche épaisse.
- C'est 200 g lardons fumés.
- C'est Sel.
- Préparez Gruyère râpé.
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--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 instructions
- Préchauffez votre four à 200°C.
- Déroulez la pâte feuilletée et étalez la dans un moule et, avec une fourchette, piquez là.
- Dans un saladier, mélangez les œufs, la crème fraîche et le sel.
- Ajoutez les lardons et le gruyère.
- Versez dans le moule.
- Pour plus de gourmandise, rajoutez du gruyère râpé par dessus.
- Enfournez pendant environ 30 minutes.
- Sortez du four et dégustez 😍🤩.
Quiche lorraine (named after the Lorraine region of France) is a popular variant that was originally an open pie with eggs, cream and lardons. In English-speaking countries, modern preparations of the. Quiche Lorraine has been adapted over the years from a humble custard and bacon pie to the substantial cheese, bacon, and egg creation that it is known for today. 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.