Quiche Lorraine

Quiche Lorraine. 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. Classic Quiche Lorraine with a savory egg custard, bacon, and cheese filling in flaky pie crust.

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. All other quiches will fail in comparison to this Quiche Lorraine from Delish.com. You can have Quiche Lorraine using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Quiche Lorraine

  1. Prepare 4 of œufs.
  2. It’s 20 cl of lait.
  3. You need 20 cl of crème liquide.
  4. It’s of 1 pâte feuilleté.
  5. Prepare of 200 grammes de lardons.
  6. Prepare of Sel et poivre.

Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss. 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 instructions

  1. Mélangez les œufs, la crème, le lait et assaisonnez à votre convenance..
  2. Étalez la pâte feuilleté dans un moule à tarte..
  3. Déposez les lardons sur la pâte et versez votre migaine..
  4. Enfournez à 210 degrés pendant 30 minutes..

See Chef John makes this classic bacon, leek, and gruyere quiche. Quiche Lorraine is known for its rich cheese and bacon-and-egg filling, and is sure to impress My Quiche Lorraine Recipe starts with a buttery, homemade, and savory pie crust and is filled to the. Although Elizabeth David glosses the quiche lorraine as a cream and bacon tart in French Provincial Cooking, the proportions of cream vary enormously from recipe to recipe. 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.