Quiche Lorraine. For this classic recipe, crumbled bacon, Swiss cheese and a bit of diced onion are scattered in the bottom of a pastry shell and practically drowned in a luscious mixture of cream, eggs, sugar and cayenne pepper. The baked quiche is cooled slightly before being cut into beautiful wedges and served. Quiche Lorraine is a brunch classic with all of our favorite food group ingredients: Buttery crust, eggs, and bacon.
Here, in our favorite version, the egg filling gets studded with flecks of green.
Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a.
This classic quiche lorraine is ideal for a brunch.
Vous pouvez cuisiner Quiche Lorraine utilisant 7 ingr�dients et 7 �tapes. Voici comment vous atteindre que.
Ingr�dients de Quiche Lorraine
- Vous avez besoin 1 de pâte brisée (de préférence maison).
- C�est 175 g de lardons fumés (ou dés de jambon).
- Vous avez besoin 100 g de crème fraîche.
- Pr�parer 3 de oeufs.
- C�est 25 g de beurre.
- Pr�parer de sel.
- Pr�parer de poivre.
Try serving a wedge with fresh fruit of the season and homemade muffins for a plate that will look as good as the food tastes.—Marcy Cella, L'Anse, Michigan The mother of all quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust. Line pastry with a double layer of aluminum foil. Quiche Lorraine--eggs, Swiss cheese and bacon baked in a pie crust--is cornerstone of any traditional brunch. Fast and fancy, a quiche was featured in nearly every issue of the seventies, but none was more popular than Quiche Lorraine.
Quiche Lorraine �tape par �tape
- 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..
Our favorite version, of course, uses bacon. By Makinze Gore and Lauren Miyashiro. Once you master this classic recipe, there's no quiche you can't make. Since then we have gone through what has amounted to the quiching of America. Like ice cream, the quiche appears in all flavors -- from asparagus to zucchini.