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. The baked quiche is cooled slightly before being cut into beautiful wedges and served.
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 may mean: In French cuisine, a kind of quiche with bacon. You can make Quiche Lorraine using 12 ingredients and 8 steps. Here is how you cook it.
Ingredients of Quiche Lorraine
- It’s of (Quiche Pastry).
- Prepare 200 grams of Flour (Type 405 cake flour).
- Prepare 100 grams of Butter.
- It’s 80 ml of Milk.
- It’s of (Filling).
- Prepare 200 grams of ◆Cheese.
- You need 2 of ◆Eggs (L).
- It’s 200 ml of ◆Heavy cream.
- It’s 2 of Onion (large).
- Prepare 1 of handful Fresh parsley.
- It’s 150 grams of Bacon.
- It’s 2 clove of Garlic (not necessary).
A minor character in Bloom County. 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 Delish.com. Cheese is essential for Quiche Lorraine.
Quiche Lorraine instructions
- Put all ingredients into a bowl, knead until the mixture becomes together..
- Line the mixture in the mold, pierce several times with a fork. Then let rest in fridge for 30 minutes..
- Preheat the oven to 220°C. Cover the pastry with aluminum foil, put a weight or beans on top and bake for 15-20 minutes..
- After baking it looks like this..
- For the filling, chop the onions, parsley and bacon into small pieces and mix together..
- Mix ◆ ingredients and add to Step 5. If using large pieces of cheese, grate or cut it into fine pieces..
- Preheat the oven to 250°C. Pour the filling into the pastry. Bake for 30-40 minutes at 250°C..
- After baking, check to see if it's cooked or not by pushing a spoon onto the centre gently. If the quiche is still too soft, it is not ready, so bake another 5-10 minutes..
We like to use Gruyère, but a good shredded Swiss. 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. 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. Food & Wine's Quiche Lorraine is the perfect brunch dish.