Quiche Lorraine

Quiche Lorraine. This is essential for the amount of custard indicated in this. Line a nine-inch pie plate with the pastry.

Cooking Cove: A fond memory of the French countryside and three quiches ... (Austin Griffith)

Sprinkle bacon, cheese and onion into pastry shell. Carefully pour Egg mixture over the top. By all means build a rim with the pastry and flute it.

To freeze an entire, fully cooked quiche, allow it to cool first.

Scatter cooled Bacon Filling evenly across base of cooked quiche crust.

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Dans un bol, mélanger la crème et les oeufs à l'aide d'un fouet jusqu'à ce que la préparation soit homogène. With smoky bacon, nutty Gruyère, and shallots, this classic quiche Lorraine is one of the most satisfying dishes imaginable. Place the piece of foil over it, then press it down over the base and up the sides of the pastry.

Judul: Quiche Lorraine
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Nestor Kraatz

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