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Before you jump to Quiche Lorraine recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Opting to eat healthily provides many benefits and is becoming a more popular way of life. Poor diet is a leading factor in health conditions such as heart disease and hypertension which can put a drain on the economy. There are more and more efforts to try to get us to lead a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. In all likelihood, a lot of people believe that it takes a lot of work to eat healthily and that they will have to drastically change their lifestyle. It is possible, however, to make several simple changes that can start to make a good impact on our everyday eating habits.
You can make similar changes with the oils that you use to cook your food. Olive oil, for instance, is loaded with monounsaturated fats which are known as the good fats that counter the effects of bad cholesterol. It also has vitamin E which is great for your skin, among other things. It may be that you already think that you consume fruit and veggies but it can be worthwhile considering how fresh these are depending on where you buy these. If you choose organic foods, you can avoid the problem of eating crops that may have been sprayed with harmful pesticides. You will be sure that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier since you will be able to get the fruit when it is the freshest and ripest.
Therefore, it should be somewhat obvious that it’s not at all hard to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to quiche lorraine recipe. To make quiche lorraine you need 12 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Quiche Lorraine:
- You need plain flour
- You need fine salt
- Get cold unsalted butter, cut into roughly 1cm dice
- Use cold lard, cut into roughly 1cm dice
- Use very cold water
- Take streaky bacon rashers, rinds removes, cut into strips
- Prepare onions, peeled and chopped
- Provide Gruyere cheese, grated
- You need large eggs
- Get single cream
- Prepare Salt & freshly ground black pepper
- Get Freshly ground nutmeg
Steps to make Quiche Lorraine:
- First make the pastry: put the flour into a bowl and mix in the salt. Add the butter and lard and run into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Now work in just enough cold water to bring the dough together. When it begins to stick together, gently knead it into a ball, but be careful not to over work it. Wrap in cling film and chill in the fridge for around 30 minutes, while you make the filling.
- Crisp the bacon in a pan over a medium heat for 10 minutes. Transfer to a plate with a slotted spoon. Leave the juices in the pan.
- Place the onions in the pan and cook over a medium head for 8 minutes, or until golden. Transfer this to a separate plate. Leave to cool.
- Heat your oven to 200 degrees fan and have ready a 23cm fluted loose-based tart/flan tin, 3.5cm deep.
- Roll out the pastry onto a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving the excess hanging over the edge. Keep a little uncooked pastry back in case you need to pack any cracks later. Prick the pastry base with a fork. Line the pastry with baking parchment or foil and then fill with baking beans, or uncooked rice or lentils.
- Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about 8 minutes, or until it looks dry and faintly coloured. Trim away the excess pastry for the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if needed. Turn the oven down to 180 degrees.
- Place the cooled bacon into the pastry case, then the onions, then top with the cheese. In a bowl, whisk gentle together the eggs, cream, salt & pepper to combine, then pour into the quiche. Top this with some freshly ground nutmeg. Bake for 25-30 minutes until golden and just set. Be careful not to overcook, or the filling will become tough and full of holes.
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