Quiche Loraine. Fill Your Cart With Color Today! Quiche Lorraine is a brunch classic with all of our favorite food group ingredients: Buttery crust, eggs, and bacon. Fast and fancy, a quiche was featured in nearly every issue of Southern Living in the seventies, but none was more popular than Quiche Lorraine.

Since then we have gone through what has amounted to the. Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss will work too. You can cook Quiche Loraine using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Quiche Loraine

Prepare 200 g of pate brisé.
It's 200 g of cube de jambon.
It's 30 g of beurre.
You need 3 of oeuf.
You need 200 ml of creme fraîche a 30% de mg.
It's 200 ml of lait entier.
It's 1 of pincé de noix de muscade.
Prepare 4 of pincé de sel.
You need 3 of pincé de poivre.

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 Directions. Add leeks, onion, salt, black pepper, and cayenne pepper. Quiche Lorraine—eggs, Swiss cheese and bacon baked in a pie crust—is the cornerstone of any traditional brunch.

Quiche Loraine step by step

Préchauffer le four a 180°c.
Etaler la pate dans un moule a tarte.
Lapiquer avec une fourchette. Et parsemer de copeaux de beurre.
Battre les oeufs, la creme fraîche et le lait.
Ajouter les cube de jambon.
Assaisonner de sel, de poivre et de noix de muscade.
Versez sur la pate.
Cuire pendant 45 minutes.

Perhaps the most famous quiche, Lorraine is named for its region of origin in France. The classic recipe contains no cheese, only eggs, cream, and thick chunks of slab bacon, perfect for a family-friendly brunch. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen. The mother of all quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust. The classic quiche Lorraine with smoky bacon, Gruyère and shallots has always been one of my favorites.