Quiche Lorraine English Recipe

Since then we have gone through what has amounted to the quiching of america. Did you know that the word quiche comes from the german kuchen cake and lorraine is the name of the region where it was invented in northern france. In a large bowl whisk together eggs cream cayenne and nutmeg and season with.

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Press the puff pastry into the bottom and up the sides of a shallow casserole dish or 8 inch pie plate.

Quiche lorraine english recipe. For the pastry put 175g plain flour 100g cold butter cut into pieces 1 egg yolk and 4 tsp cold water into a food processor. Cook bacon in a large skillet over medium heat stirring often 7 to 8 minutes or until crispy. Reduce the temperature of the oven to 160c 140c fan gas 3.

This recipe makes enough filling for a pie dish. Whisk together beaten eggs and next 5 ingredients. Bake 15 minutes in the preheated oven.

Season with salt and pepper. Refrigerate for 30 minutes or freeze for 15 minutes. In a small bowl beat eggs and milk with a fork until blended.

Sprinkle half of swiss cheese over onions. Fry the bacon pieces until crisp and sprinkle. Cook the minced shallot in reserved bacon grease until translucent 5 7 minutes and set aside.

The first quiche to come to the attention of the american public was the quiche lorraine in the 1950s. Sprinkle green onions over bacon. Below the recipe of chef yann kamps from le cordon bleu rio de janeiro.

In a medium bowl whisk together eggs cream salt sugar and cayenne pepper. Pour mixture into pastry shell. Reduce heat to 300 degrees f 150 degrees c and bake an additional 30 minutes or until a knife inserted 1 inch from edge comes out clean.

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