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Quiche Lorraine

Quiche Lorraine


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First prepare the dough for the tart.

Sift the flour and put a teaspoon of salt and a little pepper. Put the cold butter cut into pieces and put it over the flour and mix quickly with your fingertips until you get a composition similar to breadcrumbs. Add the egg, water and knead a dough. Knead only until you get a homogeneous dough. Wrap the dough with foil and leave in the fridge for 30 minutes.

We cut the chicken breast into pieces and season it, then we fry it on the grill.

Wash the mushrooms, cut them into strips and fry them in a little oil. Leave until all the liquid left by them decreases. Season, then add the chicken breast and red kapia pepper. Add the greens.

Take the dough out of the fridge, spread a round sheet the size of the tray in which we bake the tray, taking care to keep the dough to cover the edges of the tart. to prevent the sheet from growing. Put it in the preheated oven for about 15 minutes. Take out the tray and put the filling over the sheet.

Beat the eggs with the sour cream. Grate the cheese. Put the cheese over the filling and then the eggs mixed with the sour cream. Put it back in the oven and leave it until the filling thickens and browns a little on top.

It is just as good hot but also cold. I would say that it is wonderful for a picnic on the green grass, but for that we will have to wait a little longer.


Recipe: Quiche lorraine

Quiche lorraine. A homemade Quiche Lorraine is one of those things reserved for special occasions that puts store bought to shame. Surprise yourself with how easy it is to make a homemade quiche crust. Quiche Lorraine gets its name from the Lorraine region in France.

By Makinze Gore and Lauren Miyashiro. Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss will work too. You can cook Quiche lorraine using 8 ingredients and 10 steps. Here's how to cook it:

Ingredients of Quiche lorraine

  1. Prepare 1 of broken dough.
  2. Prepare 30 cl of fluid cream.
  3. Prepare 4 of eggs.
  4. Prepare 250 g of smoked brisket.
  5. Prepare 140 g of grated emmental.
  6. Prepare of nutmeg.
  7. Prepare of salt.
  8. Prepare of pepper.

Quiche Lorraine may mean: In French cuisine, a kind of quiche with bacon. A minor character in Bloom County. Quiche Lorraine tastes good no matter the hour of the day, and it can be served at room temperature, hot or cold. The following recipe is a guide for making any type of.

Quiche lorraine step by step

  1. Prepare the broken dough as you usually do or use a ready-made dough.
  2. Preheat the oven to 200 ° C. Arrange the dough in a pre-greased pie dish.
  3. Prick it with a fork and cook for 10 minutes.
  4. Meanwhile, detail the smoked bacon breast and sauté for a few moments in the pan.
  5. Take the pie bottom out of the oven and place the bacon in it.
  6. Beat the eggs by adding the cream. Season with salt, pepper and a little nutmeg.
  7. Pour this preparation over the bacon.
  8. Sprinkle with grated cheese ..
  9. Bake for 20 to 30 minutes, depending on your oven.
  10. To be enjoyed hot with a green salad.

natsun3ko recipe @cookpad

Why Is It Called Quiche Lorraine? Quiche doesn't have to be limited to fancy brunches. Quiche Lorraine is the perfect dish for just. For years I & # 39ve been experimenting with this type of recipe to elminate, for ever, the problem of the soggy pastry base that seems to plague so many. Your quiche Lorraine can be eaten hot from the oven or served in cold slices the next day.


Recipe Summary

  • 4 slices bacon
  • 1 (9 inch) frozen deep dish pie crust, thawed
  • ½ cup diced white onion
  • 1 clove garlic, minced
  • 1 cup half-and-half
  • ½ cup sour cream
  • 4 large eggs, beaten
  • ½ cup shredded Swiss cheese
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cayenne pepper teaspoon
  • ¼ cup chopped fresh parsley

Preheat oven to 425 degrees F (220 degrees C).

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels crumble. Reserve about 2 tablespoons bacon drippings in the skillet.

Cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened, 5 to 10 minutes.

Place thawed pie crust in a pie dish prick holes in the bottom and sides of crust using a fork.

Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).

Whisk half-and-half and sour cream together in a bowl beat eggs into half-and-half mixture. Mix Swiss cheese, salt, black pepper, and cayenne pepper into half-and-half mixture add bacon, onion mixture, and parsley. Pour mixture into the crust.

Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 to 50 minutes. Cool for 10 minutes before slicing into wedges.


Quiche Lorraine

Looking on google to see what else the Romanian is cooking during this period, what recipes are he looking for, what to see my eyes in the first place in the top? Chis loren recipe :)). It took me a while to realize that it was Quiche Lorraine and not only did the information inspire me wonderfully! :)))

I have known this recipe for a long time, from around 2008, from the time when I was active on a mothers' forum, & # 8220Strop de viata & # 8221 told her and she had brought the recipe to the forum a girl Raluca, who lived in Germany.

What is it really? A DELICIOUS savory tart! in which the crispy crust, with good taste, of butter, is wonderfully completed with a creamy filling of sour cream and eggs.

Of course, the Romanian improves it :)) and probably not only the Romanian, adding ham, chicken, smoked mussels or strips of baked peppers (the latter give it a demented taste!), Different kinds of cheese. The basic recipe is to fill only the egg mixture with sour cream and bacon, cooked in a certain way, that is, until it becomes crispy.

Yes, let me show you how I did it today.


  • Cake dough
  • 250 g flour
  • a little salt
  • 125 greasy butter
  • an egg yolk
  • 3-4 tablespoons cold milk
  • Filling
  • smoked ham
  • moss files
  • 400 ml cooking cream (fermented) with 25-32% fat
  • 4 eggs (you can also put the remaining egg white from the dough)
  • grated nutmeg
  • 50 g Emmentaler

How to prepare Quiche Lorraine

Start with the tart dough

Mix the flour in a bowl with a little salt, add the diced butter and mix until everything becomes sandy.

Add the egg yolk and cold milk and quickly knead a homogeneous dough that you gather in a ball, cover it with cling film and let it cool for 30 minutes.

On the floured countertop, spread a round, uniform sheet and transfer it to a tart tray, covering the walls of the tray. If the tray is smaller, the tart comes out taller and the dough is thicker. There is nothing wrong, on the contrary, my shape is 25-26 cm, it goes ok 22-23 cm and it is even easier to spread the dough when a smaller sheet is needed.

Refrigerate again for 30 minutes, then gently prick the dough with a fork.

Meanwhile, preheat the oven to 200 degrees.

Put baking paper over the dough and some heavy grains (chickpeas, beans) or tart balls and put the tray in the oven for 15 minutes.

After 15 minutes, take the tart out of the oven, let it cool, put the pieces of moss and ham over the dough.

Beat eggs (plus egg white) with sour cream, add a little salt (the sausages are salted), nutmeg and pour over the cooled dough. Chicken here and there and Emmentaler cubes.

Lower the oven temperature to 180-185 degrees, put the Quiche Lorraine tart in the oven and bake it until it browns nicely on the surface. It lasts somewhere between 35-40-45 minutes, depending on the oven and the size of the tray. You can leave it even less brown than I left it, which is just slightly golden.

You portion it when it has cooled, the longer it stays, the better the filling binds.


Recipe Summary

  • 4 slices bacon
  • 1 (9 inch) frozen deep dish pie crust, thawed
  • ½ cup diced white onion
  • 1 clove garlic, minced
  • 1 cup half-and-half
  • ½ cup sour cream
  • 4 large eggs, beaten
  • ½ cup shredded Swiss cheese
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cayenne pepper teaspoon
  • ¼ cup chopped fresh parsley

Preheat oven to 425 degrees F (220 degrees C).

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels crumble. Reserve about 2 tablespoons bacon drippings in the skillet.

Cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened, 5 to 10 minutes.

Place thawed pie crust in a pie dish prick holes in the bottom and sides of crust using a fork.

Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).

Whisk half-and-half and sour cream together in a bowl beat eggs into half-and-half mixture. Mix Swiss cheese, salt, black pepper, and cayenne pepper into half-and-half mixture add bacon, onion mixture, and parsley. Pour mixture into the crust.

Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 to 50 minutes. Cool for 10 minutes before slicing into wedges.


The pizza

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Eating good, beautiful and balanced without ruining yourself is possible!


Recipe Summary

  • 1 9-inch unbaked pie crust (see footnote for recipe link)
  • 8 slices bacon, cut into 1 inch pieces
  • ½ cup chopped leeks (white and pale green parts only)
  • ½ cup chopped onion
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or more to taste
  • 3 large eggs
  • 2 egg yolks
  • 1 cup heavy cream
  • ¾ cup milk
  • 1 teaspoon chopped fresh thyme
  • 6 ounces shredded Gruyere cheese

Preheat oven to 425 degrees F (220 degrees C).

Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.

Reduce oven to 325 degrees F (165 degrees C).

Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.

Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.

Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.

Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.



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