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. By Makinze Gore and Lauren Miyashiro.

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. 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 it.

Ingredients of Quiche lorraine

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

Quiche Lorraine may mean: In French cuisine, a kind of quiche with bacon. A minor character in Bloom County. 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.

Quiche lorraine step by step

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 !.
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Since then we have gone through what has amounted to the quiching of America. 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. This traditional and easy recipe for Quiche Lorraine is delicious and very adaptable; make it part of your repertoire and make it often. My Quiche Lorraine Recipe is rich & cheesy with the flakiest crust—it's an essential for brunch.