Best Quiche Lorraine Recipe Epicurious

Peel and halve a medium sized yellow onion.

Best quiche lorraine recipe epicurious. The key to making the perfect quiche is simplicity as you can see with this delicious recipe half pull the oven shelf out and put the flan tin on the baking sheet. Cook onions with ham in butter in a 12 inch heavy skillet over medium high heat stirring. Pour the mixture into the tart shell and scatter the bacon strips on top.

8 ounces lean bacon or use lardons if you can get them 4 large eggs 1 and 1 2 cups crème fraîche or whipping cream 1 4 teaspoon nutmeg. Increase the heat to. Cut it in quarters then slice the onion paper thin.

Melt 1 tablespoon butter in the bottom of a heavy skillet over medium heat add the onions and stir. Bake at 350 f for 45 minutes or until it starts to get nice and brown on top. Saute onion till clear in bacon grease put bacon and onion in bottom of pie pan add cheese beat.

Quickly pour the rest of the filling into the pastry case you get it right to the top this way. Cook the onion in the remaining fat until the onion is transparent. Crumble the bacon and sprinkle the bacon onion and cheeses over the inside of the partly baked pastry.

Butter quiche dish then sprinkle all over with bread crumbs. Pour half of the custard into crust. You can add a bit more cheese on the top if you like.

Add the onion and 1 2 teaspoon each salt and pepper to the bacon fat in the skillet and cook over medium heat stirring occasionally until softened about 5 minutes. Transfer quiche to oven then carefully pour remaining custard into crust. Bake pie shell 10 min in 400f reduce oven to 375 saute bacon till crisp and drain on paper towel.