Quiche Lorraine Recipe Sour Cream

Crumble the bacon and sprinkle the bacon onion and cheeses over the inside of the partly baked pastry.

Quiche lorraine recipe sour cream. 1 dash salt pepper. In a medium bowl whisk the eggs with the half and half cheese sour cream garlic 2 tablespoons of chives 1 teaspoon of salt and 1 4 teaspoon of pepper until well blended. Reduce the temperature of the oven to 160c 140c fan gas 3.

Whisk half and half and sour cream together in a bowl. Beat the eggs and add all other ingredients. 1 cup shredded mild cheddar cheese.

In a large skillet over medium heat cook bacon until crispy 8 minutes. Fry the bacon pieces until crisp and sprinkle. Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them.

Preheat the oven 180 degrees c. 5 slices crisp bacon crumbled. Line a greased pie dish with the puff pastry.

Prepare 9 inch pastry shell and bake for approximately 10 minutes until the crust seals to the bottom of the pie plate. Arrange the bacon in. Combine the eggs cream nutmeg salt pepper and tabasco sauce to taste.

Line the inside of the pie crust with foil and bake at 450 degrees for 8 minutes. Mix swiss cheese salt black pepper and cayenne pepper into half and half mixture. Remove crust from oven and reduce oven temperature to 325 degrees f 165 degrees c.