Quiche Lorraine
Quiche Lorraine

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, quiche lorraine. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Quiche Lorraine is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Quiche Lorraine is something which I have loved my entire life.

Check Out Lorraine Quiche On eBay. Since then we have gone through what has amounted to the. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience. Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a.

To begin with this recipe, we must first prepare a few ingredients. You can have quiche lorraine using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Quiche Lorraine:
  1. Take 225 g plain flour
  2. Make ready Pinch fine salt
  3. Prepare 60 g cold unsalted butter, cut into roughly 1cm dice
  4. Make ready 60 g cold lard, cut into roughly 1cm dice
  5. Make ready 3-5 tbsp very cold water
  6. Make ready 175 g streaky bacon rashers, rinds removes, cut into strips
  7. Make ready 1 onions, peeled and chopped
  8. Take 125 g Gruyere cheese, grated
  9. Take 2 large eggs
  10. Take 250 ml single cream
  11. Prepare Salt & freshly ground black pepper
  12. Get Freshly ground nutmeg

We certainly understand our readers' obsession. Quiche Lorraine 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 Quiche Lorraine Recipe photo by Taste of Home Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss will work too.

Instructions to make Quiche Lorraine:
  1. First make the pastry: put the flour into a bowl and mix in the salt. Add the butter and lard and run into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  2. Now work in just enough cold water to bring the dough together. When it begins to stick together, gently knead it into a ball, but be careful not to over work it. Wrap in cling film and chill in the fridge for around 30 minutes, while you make the filling.
  3. Crisp the bacon in a pan over a medium heat for 10 minutes. Transfer to a plate with a slotted spoon. Leave the juices in the pan.
  4. Place the onions in the pan and cook over a medium head for 8 minutes, or until golden. Transfer this to a separate plate. Leave to cool.
  5. Heat your oven to 200 degrees fan and have ready a 23cm fluted loose-based tart/flan tin, 3.5cm deep.
  6. Roll out the pastry onto a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving the excess hanging over the edge. Keep a little uncooked pastry back in case you need to pack any cracks later. Prick the pastry base with a fork. Line the pastry with baking parchment or foil and then fill with baking beans, or uncooked rice or lentils.
  7. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about 8 minutes, or until it looks dry and faintly coloured. Trim away the excess pastry for the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if needed. Turn the oven down to 180 degrees.
  8. Place the cooled bacon into the pastry case, then the onions, then top with the cheese. In a bowl, whisk gentle together the eggs, cream, salt & pepper to combine, then pour into the quiche. Top this with some freshly ground nutmeg. Bake for 25-30 minutes until golden and just set. Be careful not to overcook, or the filling will become tough and full of holes.

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 Quiche Lorraine Recipe photo by Taste of Home Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss will work too. The mother of all quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust. Quiche Lorraine—eggs, Swiss cheese and bacon baked in a pie crust—is the cornerstone of any traditional brunch. Quiche Lorraine A simple, cheesy bacon quiche that is packed with flavor and so easy to make!

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