Recipe For The Best Quiche Lorraine

Place the onion in the pan and cook over a medium heat for 8 minutes or until golden. The quiche will continue to cook and set as it cools so give it about 2 hours at room temperature before slicing and serving. Whisk together the cream eggs and 1 2 teaspoon salt in a medium bowl until combined.

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In a bowl combine the eggs cream salt and pepper then pour into the quiche.

Recipe for the best quiche lorraine. Bake 15 minutes in the preheated oven. Press the pastry into the flutes lightly prick the base with a fork then chill for 10 mins. Add to the quiche lorraine and top with the cheese.

Serve warm garnished with chopped parsley. Preheat oven to 350. Fold the excess dough inward pressing the edges to double the sides.

With the rack in the lowest position preheat the oven to 190 c 375 f. In a medium bowl whisk together eggs cream salt sugar and cayenne pepper. Stir in cheeses and reserved bacon.

Line a 25 cm 10 inch quiche plate. Pour over the bacon and cheese. Place springform pan on a rimmed baking sheet.

Bake for 25 30 minutes until golden and just set. Crumble the bacon and sprinkle the bacon onion and cheeses over the inside of the partly baked pastry. Refrigerate for 30 minutes or freeze for 15 minutes.

In a large bowl whisk eggs milk and cream until blended. Beat until smooth and pour evenly over the cheese and ham. Line pastry case with foil shiny side down fill with dry beans and bake on the hot sheet for 15 mins.

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