Quiche Lorraine is a French open pie. The base of the quiche resembles a shortbread with a crispy crust. Tender filling of egg-milk mixture and fried bacon.
We make the basis for the quiche. Cool for 30 minutes. Fry the bacon. Three cheese on a grater. We make the filling: mix eggs, cream, milk and chopped spring onions. Add the filling to the base and fill it with a mixture. We send it to the oven to cook.
[…] Pâte Brisée is a crispy base for any pie. The base is obtained with a dense crust and crunch. You can choose any filling for such a pie, for example, we prepared Quiche Lorraine. […]
[…] Pâte Brisée is a crispy base for any pie. The base is obtained with a dense crust and crunch. You can choose any filling for such a pie, for example, we prepared Quiche Lorraine. […]
[…] Quiche Lorraine […]
[…] Quiche Lorraine […]