quiche-lorraine-2-640FINALLY FIND OUT WHAT A REAL FRENCH WOMEN COOKS AT HOME!

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“THEIR CUISINE FROM THE NORTH TO THE SOUTH OF FRANCE”!

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LA QUICHE LORRAINE

Preparation time: 15min

Cooking time: 35min

Preparation for about 4 pers:images

  1. A dish pie
  2. Some greaseproof paper
  3. A frozen puff pastry
  4. 5 eggs
  5. 200ml of thick sour cream
  6. 20ml of milk
  7. 200g of diced bacon
  8. 1 onion
  9. 2 mushrooms
  10. 100g of cheese for gratin (better with French gruyere/Emmental but any other tasty cheese will do)

 

Remove pastry from freezer and shape it round if not already.

 Cut the onion in small pieces and cook it slow in a pan until brown (not burn!)

While the onion is cooking slice the mushrooms.

Mix the cream and eggs together well and add some black pepper and salt

Preheat hoven to 220C

When onion is brown, add the sliced mushrooms and cook for another 2min.

Remove the onion and mushroom from the pan and start cooking the bacon until it become a bit brown. (Be careful not to burn it)

Add the cooked mushroom, onion and bacon to the cream and eggs.

Put some greaseproof paper on the dish pie.

Put the pastry and cut the extra sides if too big.

Pour the preparation in the pastry and top with the cheese

And put in the oven for about 35 min

 Check if cook with a knife through…

Enjoy with a fresh lettuce salad and vinaigrette!

Bon Appétit!!