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Before you jump to Quiche Lorraine recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Making the decision to eat healthily offers many benefits and is becoming a more popular way of life. Poor diet is a leading factor in illnesses such as heart disease and hypertension which can put a drain on the economy. Wherever you look, people are encouraging you to live a more healthy way of living but but then, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. It is likely that lots of people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, however, merely making a few modest changes can positively affect everyday eating habits.
The first change you can make is to pay more attention to what you buy when you shop for food because it is likely that you tend to pick up many of the things without thinking. For example, have you ever checked how much sugar and salt are in your favorite cereal? A good healthy alternative can be porridge oats which have been found to be good for your heart and can give you good sustainable energy every day. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a usual part of your new healthy eating plan.
Evidently, it’s not hard to begin incorporating healthy eating into your daily routine.
We hope you got benefit 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 prepare Quiche Lorraine:
- Provide short crust pastry (i.e. Pâte Brisée)
- You need smoked bascon or ham
- Prepare crumbled cheese (strong taste e.g. Emmentaler, Gruyère)
- Use cream/crème fraiche
- Get coriander/cilantro or parsley
- Prepare garlic
- You need medium sized eggs
- Get medium sized onions
Instructions to make Quiche Lorraine:
- Chop the onions and the bacon/ham into small pieces.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- When the pastry is done pre-baking, distribute the roasted onions and bacon (step 7) evenly across the bottom.
- 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.
- 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.
- 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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