Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, quiche lorraine. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Quiche Lorraine is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Quiche Lorraine is something which I have loved my whole life.
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To begin with this recipe, we have to prepare a few ingredients. You can have quiche lorraine using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Quiche Lorraine:
- Prepare 225 g plain flour
- Get Pinch fine salt
- Prepare 60 g cold unsalted butter, cut into roughly 1cm dice
- Make ready 60 g cold lard, cut into roughly 1cm dice
- Get 3-5 tbsp very cold water
- Get 175 g streaky bacon rashers, rinds removes, cut into strips
- Prepare 1 onions, peeled and chopped
- Prepare 125 g Gruyere cheese, grated
- Prepare 2 large eggs
- Get 250 ml single cream
- Prepare Salt & freshly ground black pepper
- Take Freshly ground nutmeg
Quiche Lorraine This classic quiche lorraine is ideal for a brunch. Try serving a wedge with fresh fruit of the season and homemade muffins for a plate that will look as good as the food tastes.—Marcy Cella, L'Anse, Michigan Quiche Lorraine Recipe photo by Taste of Home Quiche Lorraine is a brunch classic with all of our favorite food group ingredients: Buttery crust, eggs, and bacon. Fast and fancy, a quiche was featured in nearly every issue of Southern Living in the seventies, but none was more popular than Quiche Lorraine. We certainly understand our readers' obsession.
Instructions 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.
Fast and fancy, a quiche was featured in nearly every issue of Southern Living in the seventies, but none was more popular than Quiche Lorraine. We certainly understand our readers' obsession. The mother of all quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust. Quiche Lorraine—eggs, Swiss cheese and bacon baked in a pie crust—is the cornerstone of any traditional brunch. As we all know, this is one of the greatest lunch or brunch dishes ever invented.
So that is going to wrap this up with this special food quiche lorraine recipe. Thanks so much for your time. I am confident 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, colleague and friends. Thanks again for reading. Go on get cooking!
