Steps to Make Super Quick Quiche Lorraine

Hey everyone, welcome to our recipe page. Today I will show you how to prepare a distinctive dish, Quiche Lorraine. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Quiche Lorraine Recipe. 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.

You can cook Quiche Lorraine using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Quiche Lorraine

1. Make ready 1 tbsp of olive oil.
2. Take 6 of lean rashers of smoked bacon.
3. It’s 4 large of eggs.
4. Take 280 ml of single cream.
5. Take 150 ml of milk.
6. It’s 140 grams of gruyere cheese grated.
7. You need of Grated nutmeg.
8. Prepare 2 of 24 cm pastry cases.

The mother of all quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust.I discovered quiche Lorraine while studying French in high school.After trying many recipes over the years and being dissatisfied with each one I have put my own spin on this classic recipe that results in a crisp crust and tender custard.Serve with a side salad if desired.

Quiche Lorraine step by step

1. Preheat oven to gas mark 6.
2. Heat olive oil in a frying pan and fry bacon until lightly cook..
3. Beat eggs and add cream, milk, grated cheese, nutmeg and seasoning..
4. Stir in half the chopped bacon and pour mixture into two 24cm pastry cases..
5. Scatter remaining bacon on top of quiche..
6. Bake for 30 min until filling is set, and golden brown. Remove and allow to cool before removing from the tin..

We certainly understand our readers' obsession.Here, in our favorite version, the egg filling gets studded with flecks of green.Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a.

Line pastry with a double layer of aluminum foil.By Makinze Gore and Lauren Miyashiro.Once you master this classic recipe, there's no quiche you can't make.Since then we have gone through what has amounted to the quiching of America.Like ice cream, the quiche appears in all flavors – from asparagus to zucchini.