Quiche lorraine. Quiche Lorraine with a buttery crust and a tender filling with our favorite food group - bacon! The mother of all quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust. A homemade Quiche Lorraine is one of those things reserved for special occasions that puts store bought to shame.
Since then we have gone through what has amounted to the quiching of America.
Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables.
The best-known variant is quiche Lorraine, which includes lardons or bacon.
Kamu dapat membuat Quiche lorraine menggunakan 13 bahan dan 4 langkah. Berikut cara memasak nya.
Bahan-bahan Quiche lorraine
- Kamu membutuhkan 200 gr tepung terigu.
- Siapkan 100 gr margarine.
- Siapkan 1 kuning telur.
- Siapkan 1 sdm gula.
- Siapkan Bahan Isian :.
- Siapkan 2 lembar smoke beef potong potong.
- Siapkan 1/2 buah bawang bombay.
- Siapkan I ikat bayam ambil daunnya.
- Siapkan 150 ml susu cair.
- Siapkan 2 butir telu.
- Siapkan 1 sdt kaldu bubuk.
- Siapkan 75 gr keju parut.
- Kamu membutuhkan 2 sdm butter.
Quiche can be served hot or cold. All other quiches will fail in comparison to this Quiche Lorraine from Delish.com. Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss.
Quiche lorraine Tata cara
- Kulit Pie, 1. Aduk rata semua bahan sampai kalis bisa di bentuk. Kemudian cetak ke dalam cetakan pie. Tusuk dasarnya dengan garpu, lalu Oven setengah matang.
- 1. Tumis bawang bombay dengan butter hingga layu. Masukkan smoke beef, aduk rata. Angkat, sisihkan.
- 2. Campur bayam, susu cair, telur, kaldu bubuk, garam, lada, pala dan keju parut. Aduk rata. Lalu campurkan dengan tumisan smooke beef.
- 3. Tuang isian ke dalam kulit pie. Panggang lagi sampai matang..
Quiche Lorraine - buttery crust, filled with bacon, cheese and topped with a creamy custard, is a great dish to serve for breakfast or lunch or as an. Quiche Lorraine--eggs, Swiss cheese and bacon baked in a pie crust--is cornerstone of any Fast and fancy, a quiche was featured in nearly every issue of the seventies, but none was more popular. Quiche Lorraine has been adapted over the years from a humble custard and bacon pie to the substantial cheese, bacon, and egg creation that it is known for today. Quiche Lorraine gets its name from the Lorraine region in France. Traditionally, it's made with a classic quiche custard of eggs and cream and filled with pork lardons.