Quiche Lorraine revisitée. For this classic recipe, crumbled bacon, Swiss cheese and a bit of diced onion are scattered in the bottom of a pastry shell and practically drowned in a luscious mixture of cream, eggs, sugar and cayenne pepper. The baked quiche is cooled slightly before being cut into beautiful wedges and served. Since then we have gone through what has amounted to the quiching of America.
This classic quiche lorraine is ideal for a brunch.
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.
You can cook Quiche Lorraine revisitée using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Quiche Lorraine revisitée
- You need 1 of pâte brisée.
- Prepare 1 of oignon.
- Prepare 2 gousses of d’ail.
- You need 1 of courgette.
- Prepare 3 of œufs.
- You need 250 g of lardons.
- It's 50 g of gruyère râpé.
- It's 20 cl of crème fraîche.
We certainly understand our readers' obsession. Here, in our favorite version, the egg filling gets studded with flecks of green. 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.
Quiche Lorraine revisitée instructions
- Dans une casserole, faire revenir 250 g de lardons, 1 courgette en petits morceaux très fins, 1/2 oignon émincé et 2 gousses d’ail émincés..
- Pendant ce temps, dans un bol, battez 3 œufs et rajouter 20 cl de crème fraîche et 50 g de gruyère râpé. Salez et poivrez..
- Étalez la pâte, puis versez le contenu de la casserole puis verser le mélange œuf et crème. Mettre au four à 205 degré pendant 15 minutes..
Our favorite version, of course, uses bacon. Cette année le thème fut la. I discovered quiche Lorraine while studying French in high school. After trying many recipes over the years and being dissatisfied with each one I have put my own spin on this classic recipe that results in a crisp crust and tender custard. Serve with a side salad if desired.
