Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, Quiche Loraine. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Quiche Loraine Recipe. Like previous reviewers, I found that the quiche was not done after the recommended cooking time. Quiche Lorraine with a buttery crust and a tender filling with our favorite food group - bacon!
You can cook Quiche Loraine using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Quiche Loraine
It’s 250 g of bacon.
Make ready 3 of eggs.
Make ready 200 ml of cream.
You need 200 g of cheese.
It’s of Nutmeg.
Make ready 250 g of flour.
Take 30 g of butter.
It’s 1 of egg.
Take of Salt.
A homemade Quiche Lorraine is one of those things reserved for special occasions that puts store bought to shame.Surprise yourself with how easy it is to make a homemade quiche crust.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 Loraine instructions
Make dough with flour, egg and butter, knead it and put in the fridge.
Bacon fry on the pan, cool down.
Mix eggs with grated cheese and cream, add salt, pepper and nutmeg.
Bake dough for 15 minutes, 200'C, then add the filling and bake together for 30 more minutes..
James Martin's easy quiche Lorraine is packed with cheese and bacon, and makes a great summer lunch.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.
By Makinze Gore and Lauren Miyashiro.Cheese is essential for Quiche Lorraine.We like to use Gruyère, but a good shredded Swiss will work too.Although Quiche Loraine had its origins in Germany ("Quiche" comes from the German word "kuchen" which means cake and Loraine is a region in France), it has become one of the true iconic specialties.Quiche Lorraine may mean: In French cuisine, a kind of quiche with bacon.
