Quiche Lorraine Recipe Heavy Cream

Sprinkle bacon over bottom of pie shell.

Quiche lorraine recipe heavy cream. Cut bacon into 1 inch pieces and cook until lightly brown and almost crisp. Pour mixture into pastry shell. 04 meanwhile cook the bacon for about 10 15 minutes in an 10cm 8in skillet over medium heat.

Sprinkle half of swiss cheese over onions. Sprinkle the thyme over the top and trim the edges of the pastry. Transfer to a paper towel lined plate to drain.

Wrap with cling film and chill for about 1 hour. Combine the eggs with the milk and cream in a bowl and season well. Sprinkle green onions over bacon.

Cook bacon in a large skillet over medium heat stirring often 7 to 8 minutes or until crispy. The eggs are the base of the recipe that holds it all together and adds to the custard like taste. Pour the egg cream mixture over top.

Sprinkle bacon cheese and onion into pastry shell. Whisk until evenly combined. Use a homemade pie crust to achieve a homemade quiche full of flavor however a store bought version will work too.

Microwave cooking of the bacon takes less time. Place bacon in a large skillet and fry over medium high heat until crisp. Whisk the eggs with the crème fraîche or whipping cream just until blended.