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I love the quiches and savory tarts. I can leave them very early in the morning and at night I pour it into the mold and in the oven. While we set the table I already have the Dinner prepared.
At kids love it And, although this type of recipe cannot be abused, every time I make it it is a success. They do not usually leave even the crumbs but if it is left over you can benefit the next day. It overheats and we can take it for a snack.
This recipe is a version of the original and famous Quiche Lorraine. A friend gave it to me, who in turn found it on the Easy Kitchen Club blog. The good thing about it is that we can use our favorite ingredients or those that we have in the fridge. Try roasted ham or your own cheese mix.
Quiche Lorraine Versioned
A versioned recipe of the original Quiche Lorraine that will make your dinners different and attractive.
Equivalences with TM21
It looks fabulous, I make it this weekend, thank you so much for the recipe.
Paloma, the best thing you can do to get him ready ... Greetings
I have recently seen the page and do not see how addicted I am to it. With work, children and everything else I am bringing "sparks" to the machine with your incredible help.
Do not stop publishing.Thank you and goodbye.
Agur.
Hello Ztalo, I understand you, I speak to you in my name and I believe that my colleagues from publication also, the same thing happens to me, work, home, children…. and the boredom that I prepared today….
Sometimes you come down low, but with followers like you you give us the strength to continue.
A greeting.
Hello Virtues, can you use skimmed milk and light cream? Thank you very much, I love the recipes that you give us daily. All the best
Hello M. Rocio. I have not tried it like that, but I think it is possible, since the one that makes it set is the egg.
If you try it, do not forget to tell us. All the best.
It looks so nice!! I also make it with leeks and goat cheese and it is delicious.
HELLO VIRTUES MY QUESTION IS WHAT KIND OF LIQUID CREAM SHOULD I USE THE SAME AS FOR DESSERTS OR THE OTHER? PLEASE ANSWER ME BECAUSE ALMOST A MONTH AGO I SENT ANOTHER COMMENT ABOUT THE CRUSTED Sponge Cake AND NOBODY ANSWERED ME. THANK YOU SO MUCH
Hi Clara,
You can use the type of cream that you prefer.
With the cream of the desserts (35% mg) it will curdle before and it will be more forceful.
If you want to make it but lighter, use the cooking cream that has a little less fat.
kisses!
THANK YOU VERY MUCH MAYRA FOR SOLVING MY DOUBT. ANOTHER QUESTION, CAN I USE BOTH HAM AND BACON IN TAQUITOS? IT'S WHAT I HAVE RIGHT NOW IN THE FRIDGE. IF I CRUNCH IT, WILL IT STAY TOO CRUSHED?
Hello Clara, if it can be taquitos….
thank you for this recipe I made it today I prepared it in the morning and it was very successful thank you
Beni, I am very glad that you liked it.
Hello Virtues. Just tell you that I am going to try to make the Quiche, but you know that I have been following you for almost a year. It was when I bought my Thermomix and it really is the best I could do.
I use it every day and you help me a lot with your recipes… and they always come out good and tasty ..
Keep it up ...
Hi MAyka, and thank you very much. Every day we are there and we try to teach you how to take advantage of the machine with easy recipes and with an amazing result.
I wonder how much sacrifice you apply to this page and make such an illustrative site. Magnificent!
Hello Arie, thanks for your words, it is not easy to be here day by day, but knowing that there are people behind like you, it is a great pleasure. Thanks a lot.
For days I wanted to get down to work with this quiche and yesterday I put it into practice, super easy and super good, ahhhh and with great success, THANK YOU !!!!!
Hello Virtues I have had the thermomix for 7 years, I spend days and days that I do not do anything 3 days ago I have known the page I am going to try to make the Quiche it looks good
Hi Rosa, thank you for your comment!
That Thermomix has to be squeezed to the fullest so don't leave us. I don't know if you have already subscribed on the page… if you haven't yet, I recommend that you do so: a new recipe will arrive every day to your e-mail.
And of course, if you have any questions, you know, ask us. We will be happy to answer you.
A kiss and welcome!
Hello Ascen, I am Rosarin, not Rosa, I did not put it well, sorry, I have not subscribed because I do not know how to do it, the recipes on the page have to be great, I will do all that I can, I am very happy to be on the vesos page.
Hello Rosarin,
You can find the section to subscribe on the website, on the right. First it says search for recipe, below it talks about the forum and a little further down is the "subscription by e-mail" section. That's where you have to write your e-mail, then a message will arrive in your mail for you to confirm it and that's it! Every day, around 11 in the morning, you will receive a new recipe in your mail.
Ah! and if you want to make a recipe you can use the search section: there you put whatever you want, for example, muffins, and you will get the ones that have been published so far.
Kisses, ascen
Hello Ascen, I am going to try to make the Quiche, you can use margarine instead of butter and the flour which is wheat or pastry, thank you very much
Hello Rosarín,
Yes, you can use margarine if you have it. As for the flour, use the one you have of wheat (the one you use to make béchamel, for example).
All the best
Hello Ascen, today I made the quiche, it turned out great with great success, thanks to a kiss
How nice Rosarin! Congratulations on your quiche. It's one of those simple dishes that look great, right?
A kiss and thanks for telling me the result!
Hello, I am following your page closely and it seems very good to me. But please, let's call things by name. The Quiche Larraine is a specialty of the French region of Lorraine. It is a classic. And therefore, as a classic it must be preserved in tradition. Your recipe may be great, a great variation, but it's not Quiche Lorraine. To begin with, it is not allowed to buy a sheet of broken dough having the Thermomix, with which you make a bowl. The filling only has smoked bacon or bacon, passed lightly through the pan so that it loses some fat. The cream is only eggs, cream (35% MG), salt, pepper and nutmeg. AND POINT! I respect everyone and for the taste of colors, but please, let's call things by their name. Come on, you do very well.
Hi Jose, thank you very much for your comment. Indeed you are right, this quiche that our colleague Virtues published is made of ham and bacon, not quiche lorraine. We take good note of your comment and will soon publish the authentic quiche Lorraine. Thanks for following us!