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. Quiche Lorraine may mean: In French cuisine, a kind of quiche with bacon.
Your quiche Lorraine can be eaten hot from the oven or served in cold slices the next day.
Quiche is nothing more than an unsweetened custard pie from the Lorraine region of France.
A homemade Quiche Lorraine is one of those things reserved for special occasions that puts store bought to shame.
Vous pouvez cuisiner Quiche Lorraine en utilisant 7 ingrédients et 4 pas. Voici comment vous cuisinez ça.
Ingrédients de Quiche Lorraine
- Préparez 1 pâte brisée.
- Préparez 200 g lardons.
- Vous avez besoin 2 œufs.
- Préparez 20 cl lait.
- C'est Sel.
- C'est Poivre.
- Préparez Muscade.
Since then we have gone through what has amounted to the quiching of America. 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 instructions
- Dans une poêle faites revenir les lardons..
- Étalez la pâte brisée..
- Dans un saladier mélangez les œufs avec le lait, ajoutez sel, poivre et muscade si vous le souhaitez..
- Déposez les lardons au fond de la pâte brisée préalablement étalée. Puis déposez la préparation. Enfournez pour 40 min à 180 degrés..
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. 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 gets its name from the Lorraine region in France. This traditional and easy recipe for Quiche Lorraine is delicious and very adaptable; make it part of your repertoire and make it often.