EB Recipes: Classic Quiche Lorraine
How to make: Eggland's Best Classic Quiche Lorraine
The best authentic quiche recipe QUICHE LORRAINE
A traditional French quiche
Some may refer to it as an egg and bacon pie, this recipe is very close to the authentic and classic French version named after Lorraine, which is a region in France. A quiche Lorraine doesn’t have cheese, and it doesn’t need it. A quiche Lorraine is an open pie with a filling comprising of a savoury custard made from cream, eggs and smoked pork belly. In ancient times bread dough was used for the base, but evolved into a short crust. In this recipe I replaced half the bacon with good quality smoked ham making this quiche amazing.
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Ingrédients :
1 pâte feuilletée/brisée
130g de bacon de poulet
180g de crème liquide
6 œufs
Sel, poivre, persil, muscade, ciboulette, oignons séchés
Fromage râpé
Vidéos populaires sur la chaîne :
Le gâteau qui pleure au chocolat :
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Msemen :
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#delicuisine #recettefacile #quiche
Classic Quiche Lorraine | Retro recipe :)
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Hi everyone! :) Tonight for tea I made this classic quiche Lorraine! Very popular in the 70’s and 80’s but it’s kind of fell out of fashion how…but still loved by so many people. Very simple ingredients but surprisingly tasty with fantastic textures…it just works! Have a go and hope you enjoy,
-Cheryl x
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Serves 6-7 people (I used a 23 x 2.5cm loose bottomed tin)
* 375g (around 13 oz) shortcrust pastry
* 250g (around 9 oz) bacon lardons (I used smoked)
* 200g (around 7 oz) gruyère cheese
* 200ml (around 7 oz) crème fraîche
* 200ml (around 7 oz) double cream
* 5 Medium eggs - 4 for the filling and 1 for sealing the pastry
* A good pinch of ground nutmeg, salt & pepper
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Quiche Lorraine Recipe
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 appetizer for special occasions.
#quichelorraine #quicherecipes #frenchquiche
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 6-8 servings
Crust
1 1/4 cups (160g) all-purpose flour
1/2 tsp (3g) salt
1/2 tsp (3g) sugar
1/2 cup (113g) unsalted butter, chilled, cut into small pieces
3-4 tbsp (45-60ml) ice water
Filling
8 oz (225g) bacon, cut in small pieces
3 eggs
1/2 tsp (3g) salt
2 tbsp chives, chopped, optional
1/2 tsp black pepper
Pinch of nutmeg
1/2 cup (120ml) milk
1/2 cup (120g) heavy cream
1 cup (100g) gruyere cheese, grated
1. Prepare the crust. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated.
2. Wrap the dough in plastic wrap, shape into a rectangle and refrigerate for 1 hour.
3. On a lightly floured surface roll the dough to a 8x16 in (20x40cm) rectangle.
4. Line a 5x14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes.
5. Preheat oven to 350F (180C).
6. Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes.
7. Remove the parchment paper and weights and bake for 10 minutes more.
8. Let it cool slightly on a cooling rack.
9. Prepare the filling. Cook the bacon over medium-high heat until crisp. Remove and drain on paper towels.
10. In a medium bowl whisk the eggs with salt, pepper, nutmeg and chives. Add cream and milk and whisk until well combined and air is incorporated.
11. Spread the cooked bacon and grated cheese over the crust. Pour the egg mixture over the cheese.
12. Bake for 30-40 minutes until set and golden. Transfer to a cooling rack to cool slightly before serving.
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Quiche Lorraine For One
Incredibly delicious single serving Crustless Quiche Lorraine is made with two eggs, cream, crispy bacon, and cheese. The low carb, high protein meal that is perfect for breakfast, lunch or dinner.
♦️ Recipe ⬇️⬇️ & Printable Recipe ➡️
♦️ Ingredients
2 large eggs
4 tablespoons heavy cream
¼ teaspoon kosher salt
⅛ teaspoon coarsely ground black pepper
⅛ teaspoon ground nutmeg
2 slices cooked bacon , crumbled
½ cup Gruyere , shredded
♦️ Instructions
A) Preheat oven to 375 degrees F (190 degrees C).
B) In a medium-sized mixing bowl whisk together the eggs and the cream. Stir in the salt, pepper, nutmeg, bacon and cheese.
C) Pour into lightly buttered baking dish.
D) Bake until quiche is puffed and golden, about 25 minutes.
♦️ Expert Tips
For this crustless quiche lorraine recipe as well as for many of the recipes here at One Dish Kitchen, we use a 5-inch baking dish which holds about 1.5 cups. and has an area of 25 square inches. A 4x6-inch dish has an area of 24 square inches and will work as well. For best results, use a dish of similar size.You can use any similar smaller sized baking dish or pie plate. If you would like additional information on the baking dishes I use in our “recipes for one”, please visit our FAQ page. For examples of the dishes used at One Dish Kitchen, please visit our Store page.
This quiche lorraine would be perfect for breakfast, lunch or dinner and if you're looking for a wine recommendation, a Pinot Noir or a Sauvignon Blanc would be lovely.
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