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 - 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.
A homemade Quiche Lorraine is one of those things reserved for special occasions that puts store bought to shame. Surprise yourself with how easy it is to make a homemade quiche crust. Since then we have gone through what has amounted to the quiching of America. You can have Quiche Lorraine using 7 ingredients and 7 steps. Here is how you cook that.
Ingredients of Quiche Lorraine
- Prepare 1 of pâte brisée (de préférence maison).
- It's 175 g of lardons fumés (ou dés de jambon).
- You need 100 g of crème fraîche.
- You need 3 of oeufs.
- It's 25 g of beurre.
- Prepare of sel.
- You need of 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 may mean: In French cuisine, a kind of quiche with bacon.
Quiche Lorraine step by step
- Ustensiles et ingrédients..
- Faire fondre le beurre dans une poêle et ajouter les lardons. Les faire revenir pendant quelques minutes..
- Battre dans un bol les œufs, la crème, le sel et le poivre..
- Tapisser une moule à tarte de papier sulfurisé puis le garnir de la pâte préalablement étalée au rouleau. Mettre les petits lardons revenus dans la poêle..
- Y ajouter ensuite le mélange oeufs/crème..
- Faire cuire 35 à 40 minutes à 175°C..
- Bon appétit ! La quiche est idéalement servie avec une salade verte..
A minor character in Bloom County. This traditional and easy recipe for Quiche Lorraine is delicious and very adaptable; make it part of your repertoire and make it often. 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. Why Is it Called Quiche Lorraine?