Recipe For Quiche Lorraine With Milk

The flaky crust holds a silken custard rich with the flavour of good eggs and nutmeg and the savoury chewy jolts of diced ham and bacon bits or really lardons short thin strips of pork belly that are a basic punctuation of cooking in the northern half of france.

Recipe for quiche lorraine with milk. Pour over the bacon and cheese. Step 2 cook bacon in a large skillet over medium heat stirring often 7 to 8 minutes or until crispy. It s truly the best quiche lorraine recipe.

Reserve 2 tablespoons bacon grease in skillet. Bake at 375 degrees for 45 minutes or until the custard is set. Drain on paper towels.

Drain and set aside. Combine the cheese and flour and sprinkle into the pie shell. Spread the ham evenly over this.

Bake for 30 40 minutes or. Serve warm garnished with chopped parsley. Sprinkle bacon over bottom of pie shell.

Quiche lorraine is the most classic of french quiches and it is ubiquitous in parisian bakeries and charcuteries. Nestled in a buttery rustic crust this quiche is filled with sweet onions bacon bits and cheese. Bake at 450 for 10 minutes.

Combine the eggs milk salt and mustard. Quickly pour the rest of the filling into the pastry case you get it right to the top this way. I judge people who are not because no one in their right mind would say no to a breakfast pastry as good as this.