Quiche Lorraine
Quiche Lorraine

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, quiche lorraine. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

A homemade Quiche Lorraine is one of those things reserved for special occasions that puts store bought to shame. Surprise yourself with how easy it is to make a homemade quiche crust. Classic Quiche Lorraine with a savory egg custard, bacon, and cheese filling in flaky pie crust.

Quiche Lorraine is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Quiche Lorraine is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook quiche lorraine using 8 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Quiche Lorraine:
  1. Make ready 1 short crust pastry (i.e. Pâte Brisée)
  2. Make ready 200 grams smoked bascon or ham
  3. Take 200 grams crumbled cheese (strong taste e.g. Emmentaler, Gruyère)
  4. Get 250 ml cream/crème fraiche
  5. Make ready 1 bunch coriander/cilantro or parsley
  6. Prepare 2 cloves garlic
  7. Prepare 4 medium sized eggs
  8. Take 2 medium sized onions

This quiche lorraine recipe is your ticket to recreating this classic and delicious dish. With bacon and gruyère cheese, what's not to love? Quiche Lorraine - buttery crust, filled with bacon, cheese and topped with a creamy custard, is a great dish to serve for breakfast or lunch or as an. All other quiches will fail in comparison to this Quiche Lorraine from Delish.com.

Steps to make Quiche Lorraine:
  1. Chop the onions and the bacon/ham into small pieces.
  2. Crack open 4 medium sized eggs and mix it with the crème fraiche. Add squeezed garlic and fine chopped coriander and give it a good steer. Mix about 2/3 of the crumbled cheese into it. Add salt and pepper to your liking, but keep in mind the additional salt/flavour that might come from your other ingredients like bacon and cheese.
  3. Rinse the pan with cold water. Don't dry it - keep it wet. The water will prevent the pastry from sticking to the tin while baking. Don't use butter or oil for this purpose, as for short crust pastry this only makes it soft. Eventually, use a dessert fork and poke a few holes in the bottom. This prevents the short crust pastry from elevating too much during pre-baking.
  4. Line the tin evenly with the pastry. Try to avoid air bubbles, especially around the rim. In case you use ready-made short crust pastry like I do, keep the pastry in the fridge until you're going to use it. It's easier to manipulate (more dense structure) as long it's cold.
  5. Go round once and use your finger to make the thickened upper end. Do so by rolling the pastry that's above the height of the fillings with your finger. This will also result in a nice pattern. As this depends on the size of your tin, there might be some experimenting necessary the first time. E.g. for my tin (26cm) it's about 4 cm.
  6. Put the tin in a pre-heated stove for 10 minutes at 200°C. If supported by the stove, use bottom heat for this. This seals the surface of the pastry and thus prevents it from getting soaked when filled with the wet ingredients.
  7. While the tin is in the stove, fire up a pan and roast the bacon. After it greased the pan add the onions and let them get some color. Don't over do the onions though, as they are going to be in stove for quite some more time.
  8. When the pastry is done pre-baking, distribute the roasted onions and bacon (step 7) evenly across the bottom.
  9. Fill it up with the egg-creme-cheese mixture from (step 2). Take care that the cheese from the mixture is distributed evenly and covered with creme. Finally sprinkle the remaining third of cheese over the filling to create a nice golden crust on top.
  10. Switch your stove to hot air and stick to the 200°C. Give the Quiche about 40 minutes till it's done. Usually you see that it is ready when it stopped steaming and has a golden top crust. If in doubt, poke it in the center with a knife and check if steam or liquids are coming out.
  11. Cut in four and server it. A mixed green salad with balsamic vinegar and olive oil is an excellent addition to this dish.

Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss. 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. Quiche Lorraine gets its name from the Lorraine region in France.

So that’s going to wrap it up for this exceptional food quiche lorraine recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!