Quiche Lorraine. Пирог с курицей и грибами ☆ КИШ ☆ Quiche with chicken and mushrooms. Quiche Lorraine.fr : La véritable recette de la Quiche Lorraine. A homemade Quiche Lorraine is one of those things reserved for special occasions that puts store bought to shame.

Quiche Lorraine The mother of all quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust. 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. Quiche Lorraine most diverse and have ideal sense that unique. Some kinds of Quiche Lorraine recipes are also enough convenient to process and do not pick up long. Though not everyone likes Quiche Lorraine food, nowadays few people are got attached and like the sundry Quiche Lorraine foods on hand. This can be seen than the number of restaurants that provide Quiche Lorraine as one of the dish. You can cook Quiche Lorraine using 8 ingredients and 11 steps. Here is how you cook that.

Ingredients of Quiche Lorraine

  1. You need 1 of short crust pastry (i.e. Pâte Brisée).
  2. You need 200 grams of smoked bascon or ham.
  3. Prepare 200 grams of crumbled cheese (strong taste e.g. Emmentaler, Gruyère).
  4. Prepare 250 ml of cream/crème fraiche.
  5. It's 1 bunch of coriander/cilantro or parsley.
  6. Prepare 2 cloves of garlic.
  7. You need 4 of medium sized eggs.
  8. Prepare 2 of medium sized onions.

The key to making the perfect quiche is simplicity, as you can see with this delicious recipe. Since then we have gone through what has amounted to the quiching of America. The baked quiche is cooled slightly before being cut into beautiful wedges and served. Your quiche Lorraine can be eaten hot from the oven or served in cold slices the next day.

Quiche Lorraine instructions

  1. Chop the onions and the bacon/ham into small pieces..
  2. 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..
  3. 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..
  4. 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..
  5. 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..
  6. 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..
  7. 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..
  8. When the pastry is done pre-baking, distribute the roasted onions and bacon (step 7) evenly across the bottom..
  9. 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..
  10. 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..
  11. Cut in four and server it. A mixed green salad with balsamic vinegar and olive oil is an excellent addition to this dish..

Quiche is nothing more than an unsweetened custard pie from the Lorraine region of France. 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. Try this quiche lorraine recipe and get more inspiration and ideas from Food.com.

Obtain ingredients for production Quiche Lorraine recipes is also not difficult. You can easily get the main ingredients at the nearest supermarket and indeed on the market. There are much kinds of Quiche Lorraine that are easy and quick to process into delicious serving. You can constantly praxis this Quiche Lorraine recipe at home, and can provide it to your children and extended family. If you want to cook different foods on our website, we prepare sundry types of food recipes which are of certainly very delicious and enjoyable to enjoy, please try them.