QUICHE LORRINE
QUICHE LORRINE

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, quiche lorrine. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.fr : La véritable recette de la Quiche Lorraine.

QUICHE LORRINE is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. QUICHE LORRINE is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have quiche lorrine using 6 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make QUICHE LORRINE:
  1. Prepare 400 grams block defrosted savoury shortcrust pastry
  2. Get 4 rashers rindless bacon, diced
  3. Get 2 whole eggs
  4. Prepare 4 egg yolks
  5. Take 1 cup cream
  6. Make ready 1 cup milk

We like to use Gruyère, but a good shredded Swiss will work too. 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. The key to making the perfect quiche is simplicity, as you can see with this delicious recipe.

Instructions to make QUICHE LORRINE:
  1. Preheat oven to 200C. Place a shallow baking tray in the oven to heat. Lightly grease 20cm x 4cm deep loose bottom flan tin.
  2. Roll out the pastry to 3mm thickness. Using the rolling pin, roll the pastry up gently lift over the tin. Ease the pastry onto the tin with your fingers, gently pushing into the flutes. Allow Any excess at the top to just lean over the edge.
  3. Roll a rolling pin over the top of the flan tin to cut off excess pastry and form am even edge.
  4. Use your fingers to pull of any excess pastry. Refrigerate for 20-30 minutes.
  5. Line the pastry case with baking paper and fill with baking blind material. Place the tin on the preheated tray; bake for 15 minutes. Remove the paper and rice and return to oven for a further 5 minutes until golden and the pastry has no uncooked patches.
  6. Reset the oven to 180C. Pan fry the Bacon until crisp. Scatter into base of the baked shell.
  7. Whisk together the eggs and egg yolks,milk and cream season with salt and pepper.
  8. Pour over the mixture on top of the crispy Bacon. Place shell back into oven and bake for 40-45 minutes until golden brown and set.

Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. Quiche Lorraine—eggs, Swiss cheese and bacon baked in a pie crust—is the cornerstone of any traditional brunch. 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. Quiche Lorraine is a brunch classic with all of our favorite food group ingredients: Buttery crust, eggs, and bacon.

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