Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, quiche lorraine. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Quiche Lorraine is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Quiche Lorraine is something which I have loved my whole life. They’re fine and they look wonderful.
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 homemade Quiche Lorraine is one of those things reserved for special occasions that puts store bought to shame.
To get started with this particular recipe, we must first prepare a few ingredients. You can have quiche lorraine using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Quiche Lorraine:
- Make ready 225 g plain flour
- Take Pinch fine salt
- Take 60 g cold unsalted butter, cut into roughly 1cm dice
- Make ready 60 g cold lard, cut into roughly 1cm dice
- Take 3-5 tbsp very cold water
- Make ready 175 g streaky bacon rashers, rinds removes, cut into strips
- Get 1 onions, peeled and chopped
- Make ready 125 g Gruyere cheese, grated
- Get 2 large eggs
- Make ready 250 ml single cream
- Make ready Salt & freshly ground black pepper
- Get Freshly ground nutmeg
All other quiches will fail in comparison to this Quiche Lorraine from Delish.com. Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss. Quiche Lorraine gets its name from the Lorraine region in France.
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.
Traditionally, it's made with a classic quiche custard of eggs and cream and filled with pork lardons. Quiche Lorraine may mean: In French cuisine, a kind of quiche with bacon. A minor character in Bloom County. This traditional and easy recipe for Quiche Lorraine is delicious and very adaptable; make it part of your repertoire and make it often. This Quiche Lorraine is such a classic French dish.
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