Hello, I am Marie. Today, we’re going to make quiche lorraine recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Quiche Lorraine Recipe
Quiche Lorraine is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Quiche Lorraine is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook quiche lorraine using 8 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Quiche Lorraine:
- Take 1 short crust pastry (i.e. Pâte Brisée)
- Take 200 grams smoked bascon or ham
- Prepare 200 grams cbled cheese (strong taste e.g. Emmentaler, Gruyère)
- Take 250 ml cream/crème fraiche
- Make ready 1 bunch coriander/cilantro or parsley
- Prepare 2 cloves garlic
- Make ready 4 medium sized eggs
- Get 2 medium sized onions
Steps to make Quiche Lorraine:
- Chop the onions and the /ham into small pieces.
- Crack open 4 medium sized eggs and mix it with the crème fraiche. Add squeezed garlic and fine chopped coriander and give it a good steer. Mix about 2/3 of the cbled cheese into it. Add salt and pepper to your liking, but keep in mind the additional salt/flavour that might come from your other ingredients like and cheese.
- Rinse the pan with cold water. Dont dry it - keep it wet. The water will prevent the pastry from sticking to the tin while baking. Dont use butter or oil for this purpose, as for short crust pastry this only makes it soft. Eventually, use a dessert fork and poke a few holes in the bottom. This prevents the short crust pastry from elevating too much during pre-baking.
- Line the tin evenly with the pastry. Try to avoid air bubbles, especially around the rim. In case you use ready-made short crust pastry like I do, keep the pastry in the fridge until youre going to use it. Its easier to manipulate (more dense structure) as long its cold.
- Go round once and use your finger to make the thickened upper end. Do so by rolling the pastry thats above the height of the fillings with your finger. This will also result in a nice pattern. As this depends on the size of your tin, there might be some experimenting necessary the first time. E.g. for my tin (26cm) its about 4 cm.
- Put the tin in a pre-heated stove for 10 minutes at 200°C. If supported by the stove, use bottom heat for this. This seals the surface of the pastry and thus prevents it from getting soaked when filled with the wet ingredients.
- While the tin is in the stove, fire up a pan and roast the . After it greased the pan add the onions and let them get some color. Dont over do the onions though, as they are going to be in stove for quite some more time.
- When the pastry is done pre-baking, distribute the roasted onions and (step 7) evenly across the bottom.
- Fill it up with the egg-creme-cheese mixture from (step 2). Take care that the cheese from the mixture is distributed evenly and covered with creme. Finally sprinkle the remaining third of cheese over the filling to create a nice golden crust on top.
- Switch your stove to hot air and stick to the 200°C. Give the Quiche about 40 minutes till its done. Usually you see that it is ready when it stopped steaming and has a golden top crust. If in doubt, poke it in the center with a knife and check if steam or liquids are coming out.
- Cut in four and server it. A mixed green salad with balsamic vinegar and olive oil is an excellent addition to this dish.
So that is going to wrap this up for this exceptional dish quiche lorraine recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
