How to Prepare Yummy QUICHE LORRINE

QUICHE LORRINE. Quiche Lorraine with a buttery crust and a tender filling with our favorite food group - bacon! The mother of all quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust. A homemade Quiche Lorraine is one of those things reserved for special occasions that puts store bought to shame.

Quiche Lorraine may mean: In French cuisine, a kind of quiche with bacon. A song from The This disambiguation page lists articles associated with the title Quiche Lorraine. If an internal link led you. You can have QUICHE LORRINE using 6 ingredients and 8 steps. Here is how you achieve it.

Ingredients of QUICHE LORRINE

1. It's 400 grams of block defrosted savoury shortcrust pastry.
2. Prepare 4 of rashers rindless bacon, diced.
3. It's 2 of whole eggs.
4. You need 4 of egg yolks.
5. Prepare 1 cup of cream.
6. Prepare 1 cup of milk.

This quiche freezes beautifully for up to three months. After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Since then we have gone through what has amounted to the quiching of America. All other quiches will fail in comparison to this Quiche Lorraine from Delish.com.

QUICHE LORRINE instructions

1. Preheat oven to 200C. Place a shallow baking tray in the oven to heat. Lightly grease 20cm x 4cm deep loose bottom flan tin..
2. Roll out the pastry to 3mm thickness. Using the rolling pin, roll the pastry up gently lift over the tin. Ease the pastry onto the tin with your fingers, gently pushing into the flutes. Allow Any excess at the top to just lean over the edge..
3. Roll a rolling pin over the top of the flan tin to cut off excess pastry and form am even edge..
4. Use your fingers to pull of any excess pastry. Refrigerate for 20-30 minutes..
5. Line the pastry case with baking paper and fill with baking blind material. Place the tin on the preheated tray; bake for 15 minutes. Remove the paper and rice and return to oven for a further 5 minutes until golden and the pastry has no uncooked patches..
6. Reset the oven to 180C. Pan fry the Bacon until crisp. Scatter into base of the baked shell..
7. Whisk together the eggs and egg yolks,milk and cream season with salt and pepper..
8. Pour over the mixture on top of the crispy Bacon. Place shell back into oven and bake for 40-45 minutes until golden brown and set..

Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss. Quiche Lorraine--eggs, Swiss cheese and bacon baked in a pie crust--is cornerstone of any Fast and fancy, a quiche was featured in nearly every issue of the seventies, but none was more popular. La quiche lorraine est l'une des recettes les plus emblématiques de notre terroir. Quiche Lorraine gets its name from the Lorraine region in France.