Quiche Lorraine Crust Recipe

Add the milk and cream and whisk vigorously to incorporate and introduce a little air into the mix this keeps the texture of the quiche light and fluffy.

Quiche lorraine crust recipe. Bake on a lower oven rack until a knife inserted near the center comes out clean 75 85 minutes. When the first one is done dump it on a floured. 5 whisk eggs add nutmeg salt pepper cream milk.

Place springform pan on a rimmed baking sheet. Place quiche tin with cooked quiche crust on tray. Whisk together beaten eggs and next 5 ingredients.

Preheat oven to 350. The quiche will continue cooking after it is removed from the oven. I prefer a simple pyrex pie plate as i ve found glass pie plates perform better than metal or ceramic pie plates in terms of browning heat conduction and consistency.

Instructions lightly grease a 9 in 23 cm springform pan with 3 in 7 5 cm sides set aside. Plus since there s no crust not only is it healthier but it s also quicker to prepare you can mix all the ingredients the night before so it s ready to bake. Stir in cheeses and reserved bacon.

Sprinkle half of swiss cheese over onions. Drain on paper towels. Crustless quiche lorraine i love making crustless quich e for weekend brunches they are so simple to make.

Carefully pour egg mixture over the top. Scatter cooled bacon filling evenly across base of cooked quiche crust. Buttery pie crust filled with a savory custard studded with bacon gruyere cheese and chives.