Quiche Lorraine Recipe Heavy Cream

Reduce oven temperature to 350.

Quiche lorraine recipe heavy cream. Prick bottom and sides of crust with a fork. Add the heavy cream salt cayenne pepper and nutmeg. Bake 6 to 8 minutes or until lightly browned.

Its easy to make its delicious and you can use the same savory custard with a whole ranges of other garnishes meat veg or fish. In a medium bowl whisk together eggs cream salt sugar and cayenne pepper. Use a homemade pie crust to achieve a homemade quiche full of flavor however a store bought version will work too.

Spread the shallots evenly over the bottom of the cooked crust. 1 pinch cayenne pepper. Bake in the oven for 1 hour until the filling is firm.

Remove the tart from the oven and set it aside for 2 hours to cool. Bake 15 minutes in the preheated oven. In a bowl whisk the heavy cream the eggs the yolks and the pepper until the ingredients are homogenized.

Preheat oven to 425. Fit piecrust into a 9 inch pie plate. 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.

In a large skillet over medium heat cook bacon until crispy 8 minutes. Whisk until evenly combined. Fold edges under and crimp.