Quiche Lorraine Original Recipe

Fry the bacon pieces until crisp and sprinkle.

Quiche lorraine original recipe. Add 3 4 cup of sliced sautéed mushrooms and a pinch of finely chopped parsley. Roll the dough out using plenty of extra flour so it doesn t stick. The french patisserie fruit tart is easy to make and the cream filling just divine with a topping of fresh fruit of your choice and then glazed.

If you want to explore some other french style recipes here are a few to bookmark for later or pin on pinterest. Just make sure the bacon is nice and crisp before you add it to the quiche egg mixture. I made it often but haven t made it in many years now.

In a medium bowl whisk together eggs cream salt sugar and cayenne pepper. Place it in quiche pan. Line a 19cm 7 in high sided tart tin with the shortcrust pastry and cover the base with baking parchment.

Soggy bacon should never be allowed in a quiche. Cover the dough with bacon and pour the egg mixture. Place the onion in the pan and cook over a medium heat for 8 minutes or until golden.

Quiche lorraine is a creamy egg mixture with cheese and bacon or ham. Reduce the temperature of the oven to 160c 140c fan gas 3. In a bowl combine the eggs cream salt and pepper then pour into the quiche.

Pour mixture into pastry shell. Bake 15 minutes in the preheated oven. Whisk 4 eggs plus the sour cream and spices.