Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, quiche lorraine. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Quiche Lorraine is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Quiche Lorraine is something which I have loved my whole life. They are fine and they look fantastic.
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. 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.
To get started with this particular recipe, we must prepare a few components. You can cook quiche lorraine using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Quiche Lorraine:
- Make ready 225 g plain flour
- Take Pinch fine salt
- Prepare 60 g cold unsalted butter, cut into roughly 1cm dice
- Get 60 g cold lard, cut into roughly 1cm dice
- Prepare 3-5 tbsp very cold water
- Get 175 g streaky bacon rashers, rinds removes, cut into strips
- Get 1 onions, peeled and chopped
- Prepare 125 g Gruyere cheese, grated
- Make ready 2 large eggs
- Make ready 250 ml single cream
- Take Salt & freshly ground black pepper
- Make ready Freshly ground nutmeg
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. All other quiches will fail in comparison to this Quiche Lorraine from Delish.com. Cheese is essential for Quiche Lorraine.
Steps to make Quiche Lorraine:
- 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.
- 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.
- 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.
- 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.
- Heat your oven to 200 degrees fan and have ready a 23cm fluted loose-based tart/flan tin, 3.5cm deep.
- 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.
- 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.
- 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.
We like to use Gruyère, but a good shredded Swiss. The key to making the perfect quiche is simplicity, as you can see with this delicious recipe. This quiche freezes beautifully for up to three months. After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables.
So that is going to wrap this up with this special food quiche lorraine recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
