Quiche Lorraine. 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. 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.
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.
A homemade Quiche Lorraine is one of those things reserved for special occasions that puts store bought to shame.
Vous pouvez cuisinier Quiche Lorraine avec des 6 Ingrédients Et 4 étapes. voici comment cuire facilement le Quiche Lorraine. J'espère que cette simple recette Quiche Lorraine est utile.
Ingrédients de Quiche Lorraine
- >tu dois fournir 4 de œufs.
- >elles sont 20 cl de lait.
- >elles sont 20 cl de crème liquide.
- >elles sont de 1 pâte feuilleté.
- >elles sont de 200 grammes de lardons.
- >tu dois fournir de Sel et poivre.
Surprise yourself with how easy it is to make a homemade quiche crust. 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. All other quiches will fail in comparison to this Quiche Lorraine from Delish.com.
Quiche Lorraine pas à pas
- Mélangez les œufs, la crème, le lait et assaisonnez à votre convenance..
- Étalez la pâte feuilleté dans un moule à tarte..
- Déposez les lardons sur la pâte et versez votre migaine..
- Enfournez à 210 degrés pendant 30 minutes..
Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss. Since then we have gone through what has amounted to the quiching of America. The key to making the perfect quiche is simplicity, as you can see with this delicious recipe. This traditional and easy recipe for Quiche Lorraine is delicious and very adaptable; make it part of your repertoire and make it often.
