Ma quiche lorraine. Make the crust: In a large bowl whisk together flour and salt until combined. Using your hands, add butter, working it into the flour until the mixture resembles pea-size crumbs. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.
Quiche Lorraine—eggs, Swiss cheese and bacon baked in a pie crust—is the cornerstone of any traditional brunch.
Quiche Lorraine—eggs, Swiss cheese and bacon baked in a pie crust—is the cornerstone of any traditional brunch.
Quiche Lorraine—eggs, Swiss cheese and bacon baked in a pie crust—is the cornerstone of any traditional brunch This healthier version of the gourmet classic Quiche Lorraine is made from a rich blend of bacon and rich Swiss cheese, baked into an egg white custard.
You can have Ma quiche lorraine using 5 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Ma quiche lorraine
- You need 1 of pâte brisée maison.
- You need 200 ml of crème fraîche.
- Prepare 3 of œufs.
- You need 200 gr of lardons.
- You need 1 of pincée de sel et de poivre.
You won't miss the yolks at all, as each bite is a bit of smoky, creamy, luscious gourmet heaven. 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. We certainly understand our readers' obsession.
Ma quiche lorraine instructions
- Préchauffer votre four à 180°C.
- Faire cuire les lardons dans une poêle chaude.
- Garnir votre moule à tarte avec la pâte..
- Mélanger les œufs, la crème fraîche, le sel et le poivre..
- Puis y ajouter les lardons cuits..
- Verser votre préparation sur la pâte..
- Cuire 45 à 50 minutes dans votre four..
- Servez avec une petite salade verte..
As we all know, this is one of the greatest lunch or brunch dishes ever invented. Prepare in advance, freeze, and bake when needed. This is one of the best recipes for Quiche I know of. Recipe source, "The Country Innkeepers' Cookbook". This classic quiche lorraine is ideal for a brunch.
