Quiche Lorraine
Quiche Lorraine

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, quiche lorraine. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Quiche Lorraine is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Quiche Lorraine is something that I’ve loved my entire life.

For this classic recipe, crumbled bacon, Swiss cheese and a bit of diced onion are scattered in the bottom of a pastry shell and practically drowned in a luscious mixture of cream, eggs, sugar and cayenne pepper. The baked quiche is cooled slightly before being cut into beautiful wedges and served. Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a.

To get started with this particular recipe, we must prepare a few components. You can have quiche lorraine using 8 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Quiche Lorraine:
  1. Prepare 1 short crust pastry (i.e. Pâte Brisée)
  2. Prepare 200 grams smoked bascon or ham
  3. Get 200 grams crumbled cheese (strong taste e.g. Emmentaler, Gruyère)
  4. Make ready 250 ml cream/crème fraiche
  5. Make ready 1 bunch coriander/cilantro or parsley
  6. Prepare 2 cloves garlic
  7. Take 4 medium sized eggs
  8. Take 2 medium sized onions

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 The mother of all quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust. Quiche Lorraine–eggs, Swiss cheese and bacon baked in a pie crust–is cornerstone of any traditional brunch. Fast and fancy, a quiche was featured in nearly every issue of the seventies, but none was more popular than Quiche Lorraine.

Instructions to make Quiche Lorraine:
  1. Chop the onions and the bacon/ham into small pieces.
  2. Crack open 4 medium sized eggs and mix it with the crème fraiche. Add squeezed garlic and fine chopped coriander and give it a good steer. Mix about 2/3 of the crumbled cheese into it. Add salt and pepper to your liking, but keep in mind the additional salt/flavour that might come from your other ingredients like bacon and cheese.
  3. Rinse the pan with cold water. Don't dry it - keep it wet. The water will prevent the pastry from sticking to the tin while baking. Don't use butter or oil for this purpose, as for short crust pastry this only makes it soft. Eventually, use a dessert fork and poke a few holes in the bottom. This prevents the short crust pastry from elevating too much during pre-baking.
  4. Line the tin evenly with the pastry. Try to avoid air bubbles, especially around the rim. In case you use ready-made short crust pastry like I do, keep the pastry in the fridge until you're going to use it. It's easier to manipulate (more dense structure) as long it's cold.
  5. Go round once and use your finger to make the thickened upper end. Do so by rolling the pastry that's above the height of the fillings with your finger. This will also result in a nice pattern. As this depends on the size of your tin, there might be some experimenting necessary the first time. E.g. for my tin (26cm) it's about 4 cm.
  6. Put the tin in a pre-heated stove for 10 minutes at 200°C. If supported by the stove, use bottom heat for this. This seals the surface of the pastry and thus prevents it from getting soaked when filled with the wet ingredients.
  7. While the tin is in the stove, fire up a pan and roast the bacon. After it greased the pan add the onions and let them get some color. Don't over do the onions though, as they are going to be in stove for quite some more time.
  8. When the pastry is done pre-baking, distribute the roasted onions and bacon (step 7) evenly across the bottom.
  9. Fill it up with the egg-creme-cheese mixture from (step 2). Take care that the cheese from the mixture is distributed evenly and covered with creme. Finally sprinkle the remaining third of cheese over the filling to create a nice golden crust on top.
  10. Switch your stove to hot air and stick to the 200°C. Give the Quiche about 40 minutes till it's done. Usually you see that it is ready when it stopped steaming and has a golden top crust. If in doubt, poke it in the center with a knife and check if steam or liquids are coming out.
  11. Cut in four and server it. A mixed green salad with balsamic vinegar and olive oil is an excellent addition to this dish.

By Makinze Gore and Lauren Miyashiro. Once you master this classic recipe, there's no quiche you can't make. Traditional quiche Lorraine is baked into a rich, custard-like texture thanks to the addition of sour cream to the recipe. Perfect for brunch or a simple weeknight supper, Chef John's quiche Lorraine is rich, cheesy, and custardy. Since then we have gone through what has amounted to the quiching of America.

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