Quiche lorraine. 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. Your quiche Lorraine can be eaten hot from the oven or served in cold slices the next day.

Surprise yourself with how easy it is to make a homemade quiche crust. Quiche Lorraine may mean: In French cuisine, a kind of quiche with bacon. 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. You can cook Quiche lorraine using 11 ingredients and 13 steps. Here is how you cook that.

Ingredients of Quiche lorraine

You need 1 of frozen pie crust.
Prepare 5 of eggs.
It's 200 ml of heavy cream.
Prepare 100 g of shredded cheese.
Prepare 100 g of thick bacon.
It's 4 slices of ham.
It's 150 g of brown mushrooms.
Prepare 1/2 of onion.
You need of olive oil.
It's of pepper.
Prepare of paprika.

All other quiches will fail in comparison to this Quiche Lorraine from Delish.com. Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss. Since then we have gone through what has amounted to the quiching of America.

Quiche lorraine instructions

Take the pie crust out of the freezer and put it back to room temperature..
Pre-heat the oven to 170ºC..
Slice the mushrooms and onion. Cut the bacon and ham in thick dice..
Brown all the ingredients from ③ in a fry pan coated with olive oil..
Line the oven-safe pan of your choice with some baking paper. Then lay out the pie crust dough in the pan. Stab it a few times with a fork, then lay out some shredded cheese in the bottom..
Put eggs, cream, pepper and paprika in a bowl then mix until uniform..
Gently pour the egg mixture in the pie dough, then add the ingredients from ③..
Top with shredded cheese, and cut or fold the excess of dough on the sides..
Bake in the oven for 50-60 minutes..
When nearing completion, check if the inside is baked by stabbing a knife in the egg mixture. If the knife comes out dry, then you're done!.
It looks good when the cheese on top is well grilled and forms a golden crust, but make sure not to burn it!.
Bon appétit !.
.

My Quiche Lorraine Recipe is rich & cheesy with the flakiest crust—it's an essential for brunch. Quiche Lorraine gets its name from the Lorraine region in France. Traditionally, it's made with a classic quiche custard of eggs and cream and filled with pork lardons. 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. This traditional and easy recipe for Quiche Lorraine is delicious and very adaptable; make it part of your repertoire and make it often.