Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, quiche lorraine. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Quiche Lorraine.fr : La véritable recette de la 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.
Quiche Lorraine is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Quiche Lorraine is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook quiche lorraine using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Quiche Lorraine:
- Take 225 g plain flour
- Take Pinch fine salt
- Get 60 g cold unsalted butter, cut into roughly 1cm dice
- Prepare 60 g cold lard, cut into roughly 1cm dice
- Take 3-5 tbsp very cold water
- Take 175 g streaky bacon rashers, rinds removes, cut into strips
- Prepare 1 onions, peeled and chopped
- Get 125 g Gruyere cheese, grated
- Take 2 large eggs
- Prepare 250 ml single cream
- Get Salt & freshly ground black pepper
- Get Freshly ground nutmeg
Since then we have gone through what has amounted to the quiching of America. 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. A homemade Quiche Lorraine is one of those things reserved for special occasions that puts store bought to shame.
Instructions to make Quiche Lorraine:
- First make the pastry: put the flour into a bowl and mix in the salt. Add the butter and lard and run into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Now work in just enough cold water to bring the dough together. When it begins to stick together, gently knead it into a ball, but be careful not to over work it. Wrap in cling film and chill in the fridge for around 30 minutes, while you make the filling.
- Crisp the bacon in a pan over a medium heat for 10 minutes. Transfer to a plate with a slotted spoon. Leave the juices in the pan.
- Place the onions in the pan and cook over a medium head for 8 minutes, or until golden. Transfer this to a separate plate. Leave to cool.
- Heat your oven to 200 degrees fan and have ready a 23cm fluted loose-based tart/flan tin, 3.5cm deep.
- Roll out the pastry onto a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving the excess hanging over the edge. Keep a little uncooked pastry back in case you need to pack any cracks later. Prick the pastry base with a fork. Line the pastry with baking parchment or foil and then fill with baking beans, or uncooked rice or lentils.
- Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about 8 minutes, or until it looks dry and faintly coloured. Trim away the excess pastry for the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if needed. Turn the oven down to 180 degrees.
- Place the cooled bacon into the pastry case, then the onions, then top with the cheese. In a bowl, whisk gentle together the eggs, cream, salt & pepper to combine, then pour into the quiche. Top this with some freshly ground nutmeg. Bake for 25-30 minutes until golden and just set. Be careful not to overcook, or the filling will become tough and full of holes.
Surprise yourself with how easy it is to make a homemade quiche crust. Quiche Lorraine–eggs, Swiss cheese and bacon baked in a pie crust–is cornerstone of any Fast and fancy, a quiche was featured in nearly every issue of the seventies, but none was more popular. 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. This traditional and easy recipe for Quiche Lorraine is delicious and very adaptable; make it part of your repertoire and make it often.
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