Quiche Lorraine Recipe The Kitchn

Unlike a classic quiche it s naturally gluten free so it can accommodate low carb and gluten averse diets.

Quiche lorraine recipe the kitchn. Pour the egg mixture into the crust. While the quiche shell chills mix the heavy cream and sour cream in a medium bowl. The quiche will continue to cook and set as it cools so give it about 2 hours at room temperature before slicing and serving.

Flavor your custard with salt pepper a pinch of nutmeg and fresh herbs such as chives oregano parsley or tarragon. Whisk the eggs milk salt and several grinds pepper together in a medium bowl until frothy and combined. Cook 4 to 8 slices of chopped thick bacon until crisp tender and drain.

16 ounces mushrooms 1 2 diced yellow onion 2 minced garlic cloves 1 1 2 teaspoons thyme 2 cups gruyère cheese ham and asparagus quiche. Whisk in the remaining three eggs. 6 to 8 slices chopped bacon 1 diced yellow onion 1 cup gruyère cheese mushroom quiche.

The leftovers keep really well covered in the fridge for up to 3 days. Start with our guide to making a foolproof quiche then explore this selection of our very best quiche recipes which include classic varieties a bite sized version and even a vegan one. Meat is optional but a small amount of bacon or ham gives a big flavor boost.

This recipe from blogger hey keto mama has all the onion and bacon flavors of a classic quiche lorraine. Pour in the egg custard. Stir in the bacon and 8 ounces of shredded swiss cheese.

Meanwhile in a large bowl whisk together the eggs milk cream and 3 4 teaspoon salt until frothy. Deep dish quiche lorraine with swiss chard and bacon. Crustless quiche maintains optimal freshness during cold storage since there s no crust to get soggy.