Recette: Savoureux 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. Quiche Lorraine with a buttery crust and a tender filling with our favorite food group - bacon!

A minor character in Bloom County. Classic Quiche Lorraine with a savory egg custard, bacon, and cheese filling in flaky pie crust. This quiche lorraine recipe is your ticket to recreating this classic and delicious dish. Vous pouvez cuisiner Quiche Lorraine using 7 ingrédients et 4 pas. Voici comment cuisiner que.

Ingrédients de Quiche Lorraine

1. C'est 1 de pâte feuilletée.
2. Vous avez besoin 4 de oeufs.
3. Vous avez besoin 250 g de poitrine fumée.
4. Préparez 30 cl de crème fraîche entière.
5. Préparez de muscade.
6. Vous avez besoin de sel.
7. Préparez de poivre.

With bacon and gruyère cheese, what's not to love? 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. This quiche freezes beautifully for up to three months. All other quiches will fail in comparison to this Quiche Lorraine from Delish.com.

Quiche Lorraine instructions

1. Abaisser la pâte dans un moule à tarte, piquet le fond et faire cuire à blanc au four durant 15 min à 200°c et laisser refroidir.
2. Couper la poitrine en morceaux. faire bouillir de l'eau et blanchir les morceaux 5 min..
3. Battez les oeufs entier et ajouter la crème. Fouettez, muscadet, salé, poivré..
4. Mettre les morceaux de poitrine sur la pâte, verser le mélange oeufs+crème par dessus. Faire cuire 30 min à 200°c. Servez avec une bonne salade verte..

Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss. Quiche Lorraine has been adapted over the years from a humble custard and bacon pie to the substantial cheese, bacon, and egg creation that it is known for today. 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.