Quiche Lorraine Recipe New York Times

Dot with the butter pieces and.

Quiche lorraine recipe new york times. Yield 6 to 10 servings. Nyt cooking is a subscription service of the new york times. Finely chop 2 of the anchovy fillets.

Heat oil in a large skillet over medium heat. Mix the flour and 1 scant teaspoon of salt in a bowl. Add salt pepper and nutmeg and pour this mixture gently over the bacon and cheese.

It is a digital cookbook and cooking guide alike available on all platforms that helps home cooks of every level discover save and organize the world s best recipes while also helping them become better more competent cooks. In a bowl beat the eggs lightly and mix in the cream. The first quiche to come to the attention of the american public was the quiche lorraine in the 1950s.

Allow quiche to sit 10 minutes before cutting into wedges. I have four ny times cook books which i love. Craig lee for the new york times.

This is an excellent quiche lorraine which comes out light and fluffy. This is a recipe by craig claiborne in the new york times cook book. Bake the quiche for about 30 minutes or until the.

Pour the custard into the tart shell place on a baking sheet and bake at 425 for 20 minutes. Lower temperature to 400 and if the quiche is getting dark cover loosely with foil then continue. Sprinkle the bacon over the quiche crust then carefully pour in the egg mixture.