Quiche Loraine. 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. You can cook Quiche Loraine using 9 ingredients and 8 steps. Here is how you cook it.
Ingredients of Quiche Loraine
- It's 200 g of pate brisé.
- It's 200 g of cube de jambon.
- Prepare 30 g of beurre.
- Prepare 3 of oeuf.
- Prepare 200 ml of creme fraîche a 30% de mg.
- You need 200 ml of lait entier.
- Prepare 1 of pincé de noix de muscade.
- It's 4 of pincé de sel.
- Prepare 3 of pincé 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 Line pastry with a double layer of aluminum foil. I discovered quiche Lorraine while studying French in high school. After trying many recipes over the years and being dissatisfied with each one I have put my own spin on this classic recipe that results in a crisp crust and tender custard. Serve with a side salad if desired.
Quiche Loraine instructions
- Préchauffer le four a 180°c.
- Etaler la pate dans un moule a tarte.
- Lapiquer avec une fourchette. Et parsemer de copeaux de beurre.
- Battre les oeufs, la creme fraîche et le lait.
- Ajouter les cube de jambon.
- Assaisonner de sel, de poivre et de noix de muscade.
- Versez sur la pate.
- Cuire pendant 45 minutes.
By Makinze Gore and Lauren Miyashiro. Once you master this classic recipe, there's no quiche you can't make. How to serve Quiche Lorraine: Quiche Lorraine can be served warm, at room temperature or cold. I didn't think there was a better one until I tried Chef John's. The biggest difference was the addition of leeks and using Gruyere cheese.