Quiche lorraine au skyr / cheddar. Mix flour and salt in medium bowl. Combine flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed.

This quiche lorraine recipe is your ticket to recreating this classic and delicious dish. To test if it's cooked, insert a thin-bladed knife into the centre; if the knife comes out clean, the quiche is cooked. You can use grated cheddar instead of gruyère, if you prefer. You can have Quiche lorraine au skyr / cheddar using 8 ingredients and 1 steps. Here is how you cook it.

Ingredients of Quiche lorraine au skyr / cheddar

Prepare 1 of pâte brisée ou feuilletée.
You need of Sel, poivre, persil.
You need 200 g of lardons.
It's 100 g of crème fraîche épaisse ou liquide.
Prepare 300 g of yaourt skyr.
It's 100 g of cheddar râpé.
It's 1 of oignon émincé.
Prepare 4 of oeufs.

A perfect quiche should be slightly soft to touch at the centre as it will continue to set a little more on standing. To test if it's cooked, insert a thin-bladed knife into the centre; if the knife comes out clean, the quiche is cooked. You can use grated cheddar instead of gruyère, if you prefer. A traditional Quiche Lorraine uses Swiss cheese, so that's what I've done here.

Quiche lorraine au skyr / cheddar step by step

Préchauffer le four à 180°. Tapisser un moule à tarte avec la pâte. Déposer les lardons. Dans un saladier, mélanger les œufs, sel, poivre, oignon, le skyr et la crème fraîche. Verser sur les lardons. Parsemer de cheddar râpé et enfourner pour 30 minutes..

If you don't like Swiss, or if you don't have any on hand, cheddar will also work well. Place the cooked bacon and onion, along with the grated cheese, in the bottom of the pie crust. Now it's time to make the egg custard! This top-rated recipe is a reader favorite, and it's not hard to see why it's so beloved. 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.