Lemon Quiche – a delicious recipe with lemons, heavy cream, milk, sugar, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 375 degrees.
2
Zest 1 lemon. Place the zest in a saucepan with the cream and milk and simmer gently for 5 minutes.
3
Juice all the lemons including the zested one and strain.
4
With an electric mixer beat the sugar with the eggs until the mixture turns lemony yellow, add flour and beat some more to incorporate smoothly. Mix in the mlk-cream and lemon juice and pour into pie shell.
5
Bake for 25 to 35 minutes until puffed and set.
6
To decorate if you wish you can cut several long pieces of zest. Cut into fine strips. Cook 3 tbls sugar with strips for 10 minutes.
7
until candied. When cool arrange on top.
8
Enjoy.
516
kcal
Calories
33
g
Fat
42
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (9 inch) prebaked pie crusts, 4 lemons, 1 cup heavy cream, 1 cup milk or 1 cup half-and-half, and more.
Yes, Lemon Quiche falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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