The New Way Serving Recipe Quiche Lorraine Delicious Simple

Fast cooking ultimate Quiche Lorraine easy, delicious, practical.

8 ingredients, 11 steps, cooking Quiche Lorraine

Good Evening my mother, at this time you can cook recipe Quiche Lorraine with 8 ingredients and 11 steps. Next this is how to make it, please observe carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 8 ingredients and 11 stages of easy cooking Quiche Lorraine.

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Ingredients all Quiche Lorraine

1. It’s 1 : short crust pastry (i.e. Pâte Brisée).
2. It’s 200 grams : smoked bascon or ham.
3. You need 200 grams : crumbled cheese (strong taste e.g. Emmentaler, Gruyère).
4. It’s 250 ml : cream/crème fraiche.
5. Prepare 1 bunch : coriander/cilantro or parsley.
6. You need 2 cloves : garlic.
7. It’s 4 : medium sized eggs.
8. You need 2 : medium sized onions.

If all composition Quiche Lorraine it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

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Process Cooking Quiche Lorraine

1. Chop the onions and the bacon/ham into small pieces. brqq
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. brqq
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. brqq
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. brqq
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. brqq
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. brqq
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. brqq
8. When the pastry is done pre-baking, distribute the roasted onions and bacon (step 7) evenly across the bottom. brqq
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. brqq
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. brqq
11. Cut in four and server it. A mixed green salad with balsamic vinegar and olive oil is an excellent addition to this dish. brqq
12. Finish and Enjoy.

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