Recette: Parfait Quiche lorraine

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Quiche lorraine. 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. A homemade Quiche Lorraine is one of those things reserved for special occasions that puts store bought to shame.

Quiche lorraine A minor character in Bloom County. The baked quiche is cooled slightly before being cut into beautiful wedges and served. See how to make an impressive classic with eggs, bacon, and Swiss cheese. Vous pouvez avoir Quiche lorraine using 9 ingrédients et 8 pas. Voici comment vous cuisinez cela .

Ingrédients de Quiche lorraine

  1. Vous avez besoin 200 g of pâte brisée.
  2. Préparez 200 g of lardon fumée.
  3. Préparez 3 of œufs.
  4. Vous avez besoin 20 cl of crème fraîche.
  5. C'est 20 cl of lait.
  6. Vous avez besoin 1 of pincée de muscade.
  7. Préparez of Sel.
  8. Préparez of Poivre.
  9. Préparez of Gruyère.

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. Since then we have gone through what has amounted to the quiching of America. All other quiches will fail in comparison to this Quiche Lorraine from Cheese is essential for Quiche Lorraine.

Quiche lorraine instructions

  1. On commence par préchauffer notre four à 180 •.
  2. Étale la pâte dans un moule, on la pique avec la fourchette..
  3. Fait rissoler les lardons dans une poêle.
  4. On bat les œufs avec la crème et le lait.
  5. On ajoute les lardon dans la préparation.
  6. On met le sel, poivre et muscade.
  7. Verse ta pâte dans le moule et on parsème de gruyère.
  8. Et on cuit 45 à 50 minutes à 180 °.

We like to use Gruyère, but a good shredded Swiss. 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. 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.