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. A homemade Quiche Lorraine is one of those things reserved for special occasions that puts store bought to shame.
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 5 pas. Voici comment vous cuisinez ça.
Ingrédients de Quiche Lorraine
- Préparez 1 pâte feuilletée ou brisée (selon vos préférences).
- Vous avez besoin 200 gr d'Allumettes.
- Vous avez besoin 3 œufs.
- Vous avez besoin 40 cl crème fleurette.
- Vous avez besoin Gruyère râpé.
- Préparez Sel, poivre.
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 étape par étape
- Mettre la pâte dans un moule un tarte et la piquer..
- Déposer les lardons dans le fond de tarte..
- Mélanger dans un saladier les œufs, la crème, le sel et le poivre..
- Verser la préparation sur le fond de tarte et parsemer de gruyère sur le dessus..
- Enfourner le tout à four chaud, à 220°C pendant 20 minutes..
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. La quiche lorraine est l'une des recettes les plus emblématiques de notre terroir. 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.