Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, quiche loraine. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Quiche Loraine is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Quiche Loraine is something that I’ve loved my entire life. They’re fine and they look wonderful.
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. Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have quiche loraine using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Quiche Loraine:
- Make ready 250 g bacon
- Get 3 eggs
- Make ready 200 ml cream
- Take 200 g cheese
- Get Nutmeg
- Get 250 g flour
- Make ready 30 g butter
- Make ready 1 egg
- Make ready Salt
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. By Makinze Gore and Lauren Miyashiro.
Steps to make Quiche Loraine:
- 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.
Once you master this classic recipe, there's no quiche you can't make. I didn't think there was a better one until I tried Chef John's. The biggest difference was the addition of leeks and using Gruyere cheese. This classic quiche lorraine is ideal for a brunch. Try serving a wedge with fresh fruit of the season and homemade muffins for a plate that will look as good as the food tastes.—Marcy Cella, L'Anse, Michigan Beautiful Quiche Lorraine.
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