Quiche Lorraine. 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. Either you are trying to access a page you do no not have permission to view or your ip address is banned.
Surprise yourself with how easy it is to make a homemade quiche crust. Since then we have gone through what has amounted to the quiching of America. Quiche Lorraine may mean: In French cuisine, a kind of quiche with bacon. You can have Quiche Lorraine using 8 ingredients and 11 steps. Here is how you cook it.
Ingredients of Quiche Lorraine
- Prepare 1 of short crust pastry (i.e. Pâte Brisée).
- Prepare 200 grams of smoked bascon or ham.
- Prepare 200 grams of crumbled cheese (strong taste e.g. Emmentaler, Gruyère).
- Prepare 250 ml of cream/crème fraiche.
- Prepare 1 bunch of coriander/cilantro or parsley.
- It's 2 cloves of garlic.
- Prepare 4 of medium sized eggs.
- It's 2 of medium sized onions.
A minor character in Bloom County. Your quiche Lorraine can be eaten hot from the oven or served in cold slices the next day. All other quiches will fail in comparison to this Quiche Lorraine from Delish.com. Cheese is essential for Quiche Lorraine.
Quiche Lorraine step by step
- Chop the onions and the bacon/ham into small pieces..
- Crack open 4 medium sized eggs and mix it with the crème fraiche. Add squeezed garlic and fine chopped coriander and give it a good steer. Mix about 2/3 of the crumbled cheese into it. Add salt and pepper to your liking, but keep in mind the additional salt/flavour that might come from your other ingredients like bacon and cheese..
- Rinse the pan with cold water. Don't dry it - keep it wet. The water will prevent the pastry from sticking to the tin while baking. Don't use butter or oil for this purpose, as for short crust pastry this only makes it soft. Eventually, use a dessert fork and poke a few holes in the bottom. This prevents the short crust pastry from elevating too much during pre-baking..
- Line the tin evenly with the pastry. Try to avoid air bubbles, especially around the rim. In case you use ready-made short crust pastry like I do, keep the pastry in the fridge until you're going to use it. It's easier to manipulate (more dense structure) as long it's cold..
- Go round once and use your finger to make the thickened upper end. Do so by rolling the pastry that's above the height of the fillings with your finger. This will also result in a nice pattern. As this depends on the size of your tin, there might be some experimenting necessary the first time. E.g. for my tin (26cm) it's about 4 cm..
- Put the tin in a pre-heated stove for 10 minutes at 200°C. If supported by the stove, use bottom heat for this. This seals the surface of the pastry and thus prevents it from getting soaked when filled with the wet ingredients..
- While the tin is in the stove, fire up a pan and roast the bacon. After it greased the pan add the onions and let them get some color. Don't over do the onions though, as they are going to be in stove for quite some more time..
- When the pastry is done pre-baking, distribute the roasted onions and bacon (step 7) evenly across the bottom..
- Fill it up with the egg-creme-cheese mixture from (step 2). Take care that the cheese from the mixture is distributed evenly and covered with creme. Finally sprinkle the remaining third of cheese over the filling to create a nice golden crust on top..
- Switch your stove to hot air and stick to the 200°C. Give the Quiche about 40 minutes till it's done. Usually you see that it is ready when it stopped steaming and has a golden top crust. If in doubt, poke it in the center with a knife and check if steam or liquids are coming out..
- Cut in four and server it. A mixed green salad with balsamic vinegar and olive oil is an excellent addition to this dish..
We like to use Gruyère, but a good shredded Swiss. 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. An easy Quiche Lorraine recipe made with cheddar, swiss, parmesan cheese, and bacon served in a flaky pie crust. A classic recipe inspired by Julia Child's Quiche Lorraine.
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