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Quiche Lorraine
Quiche Lorraine

Before you jump to Quiche Lorraine recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

Choosing to eat healthily provides great benefits and is becoming a more popular way of living. There are numerous illnesses related to a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. Even though we’re incessantly being encouraged to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. It is likely that a lot of people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, people can alter their eating habits for the better by making a couple of small changes.

In order to see results, it is definitely not essential to drastically change your eating habits. It’s not a bad idea if you want to make major changes, but the most vital thing is to bit by bit switch to making healthier eating selections. As you become accustomed to the taste of these foods, you will see that you’re eating more healthily than you used to. Like many other habits, change occurs over a period of time and when a new way of eating becomes part of who you are, you won’t feel the need to return to your old diet.

As you can see, it is not hard to start to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to quiche lorraine recipe. You can have quiche lorraine using 8 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Quiche Lorraine:
  1. Take short crust pastry (i.e. Pâte Brisée)
  2. Provide smoked bascon or ham
  3. Get crumbled cheese (strong taste e.g. Emmentaler, Gruyère)
  4. Take cream/crème fraiche
  5. Use coriander/cilantro or parsley
  6. You need garlic
  7. Take medium sized eggs
  8. Take medium sized onions
Steps to make Quiche Lorraine:
  1. Chop the onions and the bacon/ham into small pieces.
  2. Crack open 4 medium sized eggs and mix it with the crème fraiche. Add squeezed garlic and fine chopped coriander and give it a good steer. Mix about 2/3 of the crumbled cheese into it. Add salt and pepper to your liking, but keep in mind the additional salt/flavour that might come from your other ingredients like bacon and cheese.
  3. Rinse the pan with cold water. Don't dry it - keep it wet. The water will prevent the pastry from sticking to the tin while baking. Don't use butter or oil for this purpose, as for short crust pastry this only makes it soft. Eventually, use a dessert fork and poke a few holes in the bottom. This prevents the short crust pastry from elevating too much during pre-baking.
  4. Line the tin evenly with the pastry. Try to avoid air bubbles, especially around the rim. In case you use ready-made short crust pastry like I do, keep the pastry in the fridge until you're going to use it. It's easier to manipulate (more dense structure) as long it's cold.
  5. Go round once and use your finger to make the thickened upper end. Do so by rolling the pastry that's above the height of the fillings with your finger. This will also result in a nice pattern. As this depends on the size of your tin, there might be some experimenting necessary the first time. E.g. for my tin (26cm) it's about 4 cm.
  6. Put the tin in a pre-heated stove for 10 minutes at 200°C. If supported by the stove, use bottom heat for this. This seals the surface of the pastry and thus prevents it from getting soaked when filled with the wet ingredients.
  7. While the tin is in the stove, fire up a pan and roast the bacon. After it greased the pan add the onions and let them get some color. Don't over do the onions though, as they are going to be in stove for quite some more time.
  8. When the pastry is done pre-baking, distribute the roasted onions and bacon (step 7) evenly across the bottom.
  9. Fill it up with the egg-creme-cheese mixture from (step 2). Take care that the cheese from the mixture is distributed evenly and covered with creme. Finally sprinkle the remaining third of cheese over the filling to create a nice golden crust on top.
  10. Switch your stove to hot air and stick to the 200°C. Give the Quiche about 40 minutes till it's done. Usually you see that it is ready when it stopped steaming and has a golden top crust. If in doubt, poke it in the center with a knife and check if steam or liquids are coming out.
  11. Cut in four and server it. A mixed green salad with balsamic vinegar and olive oil is an excellent addition to this dish.

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