Recette: Savoureux Quiche Lorraine

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. Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a.

Quiche Lorraine We certainly understand our readers' obsession. Here, in our favorite version, the egg filling gets studded with flecks of green. This classic quiche lorraine is ideal for a brunch. Vous pouvez avoir Quiche Lorraine using 7 ingrédients et 4 pas. Voici comment réussir que.

Ingrédients de Quiche Lorraine

  1. Vous avez besoin 1 de pâte brisée.
  2. Vous avez besoin 200 g de lardons.
  3. C'est 2 de œufs.
  4. C'est 20 cl de lait.
  5. Vous avez besoin de Sel.
  6. C'est de Poivre.
  7. Vous avez besoin de Muscade.

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. This recipe makes enough filling for a pie dish. The mother of all quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust.

Quiche Lorraine instructions

  1. Dans une poêle faites revenir les lardons..
  2. Étalez la pâte brisée..
  3. Dans un saladier mélangez les œufs avec le lait, ajoutez sel, poivre et muscade si vous le souhaitez..
  4. Déposez les lardons au fond de la pâte brisée préalablement étalée. Puis déposez la préparation. Enfournez pour 40 min à 180 degrés..

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 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.