Recette: Délicieux Quiche lorraine
Quiche lorraine. The baked quiche is cooled slightly before being cut into beautiful wedges and served. Quiche Lorraine is a brunch classic with all of our favorite food group ingredients: Buttery crust, eggs, and bacon. Fast and fancy, a quiche was featured in nearly every issue of Southern Living in the seventies, but none was more popular than Quiche Lorraine.
Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a. The mother of all quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust. Line pastry with a double layer of aluminum foil. Vous pouvez avoir Quiche lorraine en utilisant des ingrédients 5 et des étapes 6. Voici comment vous cuisinez cela.
Ingrédients de Quiche lorraine
- Préparez 1 de pâte feuilletée.
- C’est 2 de œufs.
- Préparez 180 g de lardons.
- Vous avez besoin de Gruyère râpé.
- Vous avez besoin 200 ml de crème fraîche.
This classic quiche lorraine is ideal for a brunch. Try serving a wedge with fresh fruit of the season and homemade muffins for a plate that will look as good as the food tastes.—Marcy Cella, L’Anse, Michigan Quiche Lorraine. By Makinze Gore and Lauren Miyashiro. Once you master this classic recipe, there’s no quiche you can’t make.
Quiche lorraine instructions
- Préchauffer le four à 200°..
- Étaler la pâte dans un plat..
- Faire revenir les lardons avec l’oignon..
- Mélanger ensemble les œufs, la crème fraîche et le gruyère. Saler et poivrer..
- Verser les lardons sur la pâte puis votre mélange œufs / crème fraîche..
- Placer 40min au four et c’est prêt !.
Classic Quiche Lorraine is a timeless cheesy bacon quiche recipe that is easy to make, perfect for any meal and great all year long! A great brunch dish and for Easter meals! Sometimes a classic recipe is all you need for a fabulous meal and today’s recipe for Quiche Lorraine is one of those. See how to make this delicious brunch treat. It’s also a great lunch or even dinner option.
