Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, quiche lorraine. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Quiche Lorraine is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Quiche Lorraine is something which I have loved my entire life. They’re fine and they look wonderful.
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. A traditional French quiche Some may refer to it as an egg and bacon pie, this recipe is very close to the authentic and classic French version named after.
To begin with this particular recipe, we must first prepare a few components. You can cook quiche lorraine using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Quiche Lorraine:
- Make ready 225 g plain flour
- Get Pinch fine salt
- Take 60 g cold unsalted butter, cut into roughly 1cm dice
- Take 60 g cold lard, cut into roughly 1cm dice
- Take 3-5 tbsp very cold water
- Get 175 g streaky bacon rashers, rinds removes, cut into strips
- Take 1 onions, peeled and chopped
- Prepare 125 g Gruyere cheese, grated
- Get 2 large eggs
- Make ready 250 ml single cream
- Prepare Salt & freshly ground black pepper
- Get Freshly ground nutmeg
Quiche Lorraine.fr : La véritable recette de la Quiche Lorraine. Quiche Lorraine–eggs, Swiss cheese and bacon baked in a pie crust–is cornerstone of any Fast and fancy, a quiche was featured in nearly every issue of the seventies, but none was more popular. Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of pastry crust filled with savoury manjuice and pieces of plugs, meat, seafood or vegetables. This quiche freezes beautifully for up to three months.
Steps to make Quiche Lorraine:
- 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.
- 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.
- 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.
- 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.
- Heat your oven to 200 degrees fan and have ready a 23cm fluted loose-based tart/flan tin, 3.5cm deep.
- 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.
- 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.
- 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.
After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. 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. Your quiche Lorraine can be eaten hot from the oven or served in cold slices the next day.
So that’s going to wrap it up for this special food quiche lorraine recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
