How to Make Quiche Lorraine in 12 Minutes for Young Wife

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, quiche lorraine. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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. Quiche Lorraine.fr : La véritable recette de la Quiche Lorraine.

Quiche Lorraine is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Quiche Lorraine is something which 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 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Quiche Lorraine:

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

The key to making the perfect quiche is simplicity, as you can see with this delicious recipe. By Makinze Gore and Lauren Miyashiro. Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss will work too.

Instructions to make 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.

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. 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 the cornerstone of any traditional brunch. This Quiche Lorraine is such a classic French dish.

So that’s going to wrap it up with this special food quiche lorraine recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!