Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, quiche lorraine. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Quiche Lorraine is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Quiche Lorraine is something that I’ve loved my entire life. They’re fine and they look fantastic.
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 - buttery crust, filled with bacon, cheese and topped with a creamy custard, is a great dish to serve for breakfast or lunch or as an.
To begin with this recipe, we must first prepare a few components. You can have quiche lorraine using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Quiche Lorraine:
- Make ready 1 each Pie Shell 9in"
- Prepare 4 oz Bacon
- Prepare 4 oz Diced Onions
- Get 12 oz Milk
- Make ready 4 each Eggs
- Get 8 oz Swiss Cheese
All other quiches will fail in comparison to this Quiche Lorraine from Delish.com. Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss. Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables.
Instructions to make Quiche Lorraine:
- Preheat oven to 350°F.
- Saute the bacon and saute pan mostly rendered add in onions for 2 to 4 minutes remove and drain.
- Combine the milk and eggs to make custard season to taste.
- Combine cheese with the bacon and onions place loosely into a pie shell. Pour custard over the cheese.
- Bake the quiche in preheated oven for approximately 40 to 45 min.
Since then we have gone through what has amounted to the quiching of America. Quiche Lorraine—eggs, Swiss cheese and bacon baked in a pie crust—is the cornerstone of any traditional brunch. This quiche freezes beautifully for up to three months. After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Your quiche Lorraine can be eaten hot from the oven or served in cold slices the next day.
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