Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, quiche lorraine. One of my favorites. For mine, I am going to make it a little bit unique. 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 - 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.
Quiche Lorraine is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Quiche Lorraine is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have quiche lorraine using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Quiche Lorraine:
- Get 1 tbsp olive oil
- Get 6 lean rashers of smoked bacon
- Take 4 large eggs
- Prepare 280 ml single cream
- Take 150 ml milk
- Get 140 grams gruyere cheese grated
- Get Grated nutmeg
- Make ready 2 24 cm pastry cases
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 gas mark 6
- Heat olive oil in a frying pan and fry bacon until lightly cook.
- Beat eggs and add cream, milk, grated cheese, nutmeg and seasoning.
- Stir in half the chopped bacon and pour mixture into two 24cm pastry cases.
- Scatter remaining bacon on top of quiche.
- Bake for 30 min until filling is set, and golden brown. Remove and allow to cool before removing from the tin.
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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