Quiche Lorraine Recipe Joy Of Cooking

A classic quiche lorraine with bacon onions eggs and cheese.

Quiche lorraine recipe joy of cooking. Preheat oven to 375 º f. In a skillet pan heat 1 tsp oil and sauté onions tomatoes and capsicum until they are done turn heat off and set it aside to let it rest to room temperature now mix in 1 egg 1 yolk and whisk together. Crumble the bacon and sprinkle the bacon onion and cheeses over the inside of the partly baked pastry.

You can use half of our recipe for pate brisée and bake it on a quiche or pie mold. Drain on a paper towel. Cook over medium high heat until evenly brown.

Preheat oven to 425 degrees f 220 degrees c. Sprinkle top with paprika if desired and bake for about 45 minutes or until lightly browned and knife comes out clean from the custardy middle. View the full recipe here.

Quiche originated in the lorraine region of france and the classic quiche lorraine has a filling made with beaten eggs cream milk and bacon. Today a quiche can have a wide range of flavors and while it normally has a custard filling with bacon or ham sausage or some kind of meat it often includes vegetables and cheese. Step 2 place bacon in a large skillet and fry over medium high heat until crisp.

Prepare the pie crust by brushing well with the slightly beaten egg white. 2 cups whole milk or cream. 1 teaspoon chives optional 1 2 cup diced swiss cheese.

Drain on paper towels then chop coarsely. Chop the bacon into 1 inch pieces and cook in a heavy skillet until the fat is almost all rendered out but the bacon is not crisp. A fresh grating of nutmeg.