Quiche Lorraine Recipe New York Times

Quiche recipes is a group of recipes collected by the editors of nyt cooking about us nyt cooking is a subscription service of the new york times.

Quiche lorraine recipe new york times. This is a recipe by craig claiborne in the new york times cook book. Heat oil in a large skillet over medium heat. Mix swiss cheese salt black pepper and cayenne pepper into half and half mixture.

Lower temperature to 400 and if the quiche is getting dark cover loosely with foil then continue. By gabrielle hamilton nov. Bake the quiche for about 30 minutes or until the.

I have four ny times cook books which i love. This is an excellent quiche lorraine which comes out light and fluffy. Make a well in the center of the mixture pour in 1 2 cup cold water and incorporate it into the mixture with the fingers until it is just moistened.

Pour the custard into the tart shell place on a baking sheet and bake at 425 for 20 minutes. It is a digital cookbook and cooking guide alike available on all platforms that helps home cooks of every level. Let the dough rest for at least 30 minutes.

Many are classic dishes. Finely chop 2 of the anchovy fillets. Add salt pepper and nutmeg and pour this mixture gently over the bacon and cheese.

Yield 6 to 10 servings. Beat eggs into half and half mixture. This is a classic bacon and egg quiche in the alsatian manner cheese or stewed onions are sometimes.