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7 Minutes to Preparing Perfect Quiche Lorraine

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Quiche Lorraine

We hope you got insight from reading it, now let’s go back to quiche lorraine recipe. You can have quiche lorraine using 12 ingredients and 8 steps. Here is how you achieve it.

Here are the ingridients that are required to serve a appetizing Quiche Lorraine:

  1. You need 225 g of plain flour.
  2. You need Pinch of fine salt.
  3. Take 60 g of cold unsalted butter, cut into roughly 1cm dice.
  4. Provide 60 g of cold lard, cut into roughly 1cm dice.
  5. Provide 3-5 tbsp of very cold water.
  6. Use 175 g of streaky bacon rashers, rinds removes, cut into strips.
  7. Take 1 of onions, peeled and chopped.
  8. Use 125 g of Gruyere cheese, grated.
  9. Prepare 2 of large eggs.
  10. You need 250 ml of single cream.
  11. Provide of Salt & freshly ground black pepper.
  12. Get of Freshly ground nutmeg.

Ready with the ingridients? Below are the steps on cooking Quiche Lorraine:

  1. First make the pastry: put the flour into a bowl and mix in the salt. Add the butter and lard and run into the flour with your fingertips until the mixture resembles fine breadcrumbs..
  2. Now work in just enough cold water to bring the dough together. When it begins to stick together, gently knead it into a ball, but be careful not to over work it. Wrap in cling film and chill in the fridge for around 30 minutes, while you make the filling..
  3. Crisp the bacon in a pan over a medium heat for 10 minutes. Transfer to a plate with a slotted spoon. Leave the juices in the pan..
  4. Place the onions in the pan and cook over a medium head for 8 minutes, or until golden. Transfer this to a separate plate. Leave to cool..
  5. Heat your oven to 200 degrees fan and have ready a 23cm fluted loose-based tart/flan tin, 3.5cm deep..
  6. Roll out the pastry onto a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving the excess hanging over the edge. Keep a little uncooked pastry back in case you need to pack any cracks later. Prick the pastry base with a fork. Line the pastry with baking parchment or foil and then fill with baking beans, or uncooked rice or lentils..
  7. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about 8 minutes, or until it looks dry and faintly coloured. Trim away the excess pastry for the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if needed. Turn the oven down to 180 degrees..
  8. Place the cooled bacon into the pastry case, then the onions, then top with the cheese. In a bowl, whisk gentle together the eggs, cream, salt & pepper to combine, then pour into the quiche. Top this with some freshly ground nutmeg. Bake for 25-30 minutes until golden and just set. Be careful not to overcook, or the filling will become tough and full of holes..

Traditionally, it's made with a classic quiche custard of eggs and cream and filled with pork lardons. Quiche Lorraine is known for its rich cheese and bacon-and-egg filling, and is sure to impress My Quiche Lorraine Recipe starts with a buttery, homemade, and savory pie crust and is filled to the. Since then we have gone through what has amounted to the quiching of America. Your quiche Lorraine can be eaten hot from the oven or served in cold slices the next day. Quiche is nothing more than an unsweetened custard pie from the Lorraine region of France.

A recipe is a good story that ends with a delicious meal. If you find this page useful Sharing this internet site to your families is the deal Wish that your Quiche Lorraine makes your day joyful.

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