Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, quiche lorraine 🥓🧀🥚. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Quiche Lorraine with a buttery crust and a tender filling with our favorite food group - bacon! In this version of Quiche Lorraine we've included some chopped chives because as of this writing it is springtime, and the chives are flourishing in the garden. Quiche Lorraine.fr : La véritable recette de la Quiche Lorraine.
Quiche Lorraine 🥓🧀🥚 is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Quiche Lorraine 🥓🧀🥚 is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook quiche lorraine 🥓🧀🥚 using 11 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Quiche Lorraine 🥓🧀🥚:
- Take 1 Paket fertiger Blätterteig
- Prepare ca. 150 g Speck
- Get 1 Bund Frühlingszwiebeln
- Take 3 Eier
- Make ready 200 ml Sahne
- Make ready 100 ml Schmand/Creme fraiche
- Make ready 100 g geriebener Käse (zb. Emmentaler)
- Prepare Salz
- Prepare Pfeffer
- Prepare Muskatnuss
- Make ready etwas Öl oder Butter zum Anbraten
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. The key to making the perfect quiche is simplicity, as you can see with this delicious recipe.
Instructions to make Quiche Lorraine 🥓🧀🥚:
- Frühlingszwiebeln und Speck klein schneiden. Ich hatte ein ganzes Stück, deswegen habe ich die Sparte zum Anbraten und Aroma geben mit in die Pfanne gemacht. Speck in der Pfanne in etwas Öl oder Butter anbraten, Lauchzwiebeln dazu geben.
- Den Blätterteig in eine Quiche bzw. Kuchenform legen, einen Rand stehen lassen und das überschüssige Papier abschneiden. Es wird ein bisschen Teig übrig bleiben, dieser lässt sich gut einfrieren falls es nicht direkt Verwendung für ihn gibt:) In einer Schüssel Eier mit Sahne, Schmand, Salz, Pfeffer und Muskatnuss verrühren. Die Speck-Lauch Füllung auf den Teig geben, geriebenen Käse darauf verteilen und alles mit der Ei-Sahne Mischung übergießen.
- Bei etwa 180° C goldgelb backen (etwa 35 min, das variiert aber sehr von Ofen zu Ofen - meiner ist ein Gasofen und etwas launisch, alle Gerichte müssen mindestens einmal umgedreht werden, um gleichmäßig zu bräunen.) Guten Appetit!
James Martin's easy quiche Lorraine is packed with cheese and bacon, and makes a great summer lunch. Quiche Lorraine—eggs, Swiss cheese and bacon baked in a pie crust—is the cornerstone of any traditional brunch. Quiche Lorraine tastes good no matter the hour of the day, and it can be served at room temperature, hot or cold. It is classic French food at its best. The following recipe is a guide for making any type of quiche.
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