GRUYèRE, BACON AND LEEK QUICHE
Provided by Olivia's Cuisine
Time 1h45m
Number Of Ingredients 13
Steps:
- Before you start making the dough, put your crust ingredients in the freezer for 20 minutes so they can be extra cold.
- Add the flour and the salt to a food processor and pulse a few times.
- Add the cold butter and pulse until pea sized.
- Add the egg yolk and start adding the ice cold water, 1 Tbsp at a time, pulsing a couple times in between, until the dough comes together.
- Place the dough onto a floured surface and knead just enough until smooth.
- Shape the dough into a disk, wrap in plastic and bring it to the fridge for 20 minutes so it gets firm. (I sometimes put it in the freezer for 10 minutes instead.)
- Pre heat the oven to 375 degrees.
- On the floured surface, roll the dough into 12-inch round and place it into a 10 inch springform pan or tart pan (with a removable bottom) without stretching.
- Roll your pin over the top of the ring to remove excess dough.
- Refrigerate the tart shell for 10 minutes. (Again, you can just put it in the freezer instead!)
- Cover the tart shells with foil and fill with pie weights (or dried beans).
- Bring it to the oven for 30 minutes, until dry.
- Remove the weights and foil and bring it back to the oven for 15 more minutes until golden. Remove from the oven and reserve.
- In a large skillet, over high heat, fry the bacon until golden brown and crispy.
- Drain the bacon and place it in a plate covered with paper towel, so the paper towel can absorb the excess grease, and leave a couple tablespoons of the grease in the pan.
- Turn the heat to medium and sauté the leeks and thyme in the bacon grease until the leeks are tender but not browned. Season with salt and pepper.
- Transfer the leeks to a bowl and let it cool.
- Once the leeks are cooled, add the bacon and the shredded cheese and give it a good mix.
- In a separate bowl, whisk the eggs and egg yolks with the heavy cream, making a custard. Season with salt and pepper.
- Add the bacon/leek/cheese mixture to the tart shell.
- Pour the custard into the tart shell, making sure it's evenly distributed.
- Bake the quiche for about 30 minutes, rotating it halfway through, until puffed and lightly browned.
- Let the quiche cool for 15 minutes, remove from the tart pan and serve!
QUICHE LORRAINE
With smoky bacon, nutty Gruyère, and shallots, this classic quiche Lorraine is one of the most satisfying dishes imaginable.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h15m
Yield 4 to 6
Number Of Ingredients 9
Steps:
- Blind bake the crust: Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. (If there are any cracks in the crust, see note below on how to patch them up.) Prick the bottom and sides all over with a fork. Place the crust on a baking sheet to make it easy to move in and out of the oven. Bake on until lightly golden, 10 to 15 minutes. Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate. (If it cracks while baking, see note below for instructions on how to patch it up.) Set aside and reduce the oven temperature to 325°F.
- In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Remove the pan from the heat and set aside.
- In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.
- Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.
- Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.
- Note: Don't panic if your crust has cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then proceed with the recipe. If the crust cracks while blind baking, patch it afterwards and place it back in the oven for a minute or so to set. It should be good as new.
- Make-Ahead Instructions: This quiche can be fully prepared up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and heat in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
- Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Remove the quiche from the freezer about 24 hours prior to eating. Remove the plastic wrap and reheat it, covered with foil, in a 300°F oven for 35 to 45 minutes, or until hot in the center.
Nutrition Facts : Calories 616, Fat 51 g, Carbohydrate 24 g, Protein 16 g, SaturatedFat 24 g, Sugar 3 g, Fiber 1 g, Sodium 575 mg, Cholesterol 232 mg
HAM AND GRUYERE QUICHE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a baking sheet on the middle oven rack; preheat to 425 degrees F. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. Transfer to the hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.
- Meanwhile, whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms; toss well to coat. Season with salt and pepper. Cut the quiche into wedges and serve with the salad.
Nutrition Facts : Calories 610 calorie, Fat 43 grams, SaturatedFat 17 grams, Cholesterol 220 milligrams, Sodium 1000 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 26 grams
BACON-CHEESE QUICHE
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins. Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
- Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 445 g, Fat 36 g, Protein 25 g, SaturatedFat 16 g
BACON AND GRUYERE SOUS VIDE EGG BITES
Similar to what you'd find at a famous coffee shop, these sous vide eggs bites are double the size and have a velvety, creamy texture. They are the perfect grab-and-go breakfast on those busy weekday mornings.
Provided by France C
Categories Breakfast and Brunch Eggs
Time 1h25m
Yield 6
Number Of Ingredients 8
Steps:
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (75 degrees C) according to manufacturer's directions.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Cool and chop each slice into 4 to 5 pieces.
- Combine eggs, cottage cheese, Gruyere cheese, heavy cream, and salt in a blender; run blender until thoroughly blended, 15 to 20 seconds.
- Spray mason jars with cooking spray. Divide bacon between each jar. Carefully pour the egg mixture over the bacon. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
- Submerge mason jars into the water bath and set timer for 55 minutes. When timer is up, remove jars and transfer to a cooling rack. If serving immediately, run a knife along the outer edge and invert onto a plate; you can also eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.
Nutrition Facts : Calories 186.2 calories, Carbohydrate 1.2 g, Cholesterol 214.3 mg, Fat 13.8 g, Protein 14.2 g, SaturatedFat 6.1 g, Sodium 420.3 mg, Sugar 0.5 g
BACON VEGETABLE QUICHE
This bacon quiche is so versatile. You can use Vidalia onions, green onions or leeks. Asparagus can take the place of broccoli, and you can use whatever fresh herbs or cheese you have on hand. -Shannon Koene, Blacksburg, Virginia
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms, broccoli and onion; cook and stir until tender, 5-7 minutes. Add spinach; cook until wilted., In a large bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in vegetables, cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese., Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 30-35. Let stand 5 minutes before cutting. , Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 469 calories, Fat 32g fat (17g saturated fat), Cholesterol 172mg cholesterol, Sodium 735mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.
ZUCCHINI, BACON, AND GRUYèRE QUICHE
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.
- Reduce oven temperature to 350°F.
- While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.
- Add zucchini and 1/4 teaspoon salt to fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.
- Heat cream, milk, pepper, and remaining 1/4 teaspoon salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.
- Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Transfer quiche in pan to rack to cool slightly, about 20 minutes.
ASPARAGUS BACON QUICHE
Lovely asparagus peeks out of every slice of this hearty quiche, which is delicious and a little different. I like to make it for special occasions-it's a welcome addition to any brunch buffet. -Suzanne McKinley, Lyons, Georgia
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack for 10 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 400°. , Cook asparagus in a small amount of water until crisp-tender, 3-4 minutes; drain well and pat dry. Arrange bacon and asparagus over crust. In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 23-25 minutes longer.
Nutrition Facts : Calories 296 calories, Fat 19g fat (9g saturated fat), Cholesterol 119mg cholesterol, Sodium 557mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.
BACON-CHEDDAR QUICHE
This mashup of Julia Child recipes, combining elements of her quiche Lorraine and quiche au fromage, then pouring them into a lard-and-butter based pie crust, results in a serious breakfast feast. You could make the whole thing the night before serving it, and consume it at room temperature in the morning. But just making the dough for the crust in advance will save loads of time -- and the pleasure of the bubbling hot dish on a breakfast table is impossible to deny.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- To make the crust, briefly pulse together the flour and salt in a food processor. Add butter and lard and pulse until mixture forms pieces the size of lima beans, about 3 to 5 one-second pulses. Adding 2 to 5 tablespoons of ice water, 1 tablespoon at a time, pulse mixture until it is just moist enough to hold together. Shape into a ball, cover with plastic wrap and flatten into a disk. Refrigerate at least 1 hour.
- Heat oven to 375 degrees. On a lightly floured surface, roll out the dough to 3/8-inch thick and press it into a 9-inch quiche or pie pan. Line with foil and fill with pie weights, rice or dried beans. Bake for 20 minutes, then remove the weights and foil and bake for 5 to 7 minutes more, until lightly golden.
- Brush the crust with egg white, then sprinkle the cheese evenly over the bottom of the pie crust. Bake for another 10 minutes, until the cheese is just melted. Remove from the oven.
- Meanwhile, in a large pan over medium heat, cook the bacon for 7 to 10 minutes, or until lightly browned but not yet crisp. Drain on paper towels.
- In a medium bowl, whisk together the eggs, cream, sage, pepper, nutmeg and salt. Sprinkle the bacon over the quiche crust, then carefully pour in the egg mixture. Dot with the butter pieces and return to the oven. Bake for 25 to 35 minutes, until the top is puffed and golden and the middle is almost set. Let it cool for 15 minutes before serving.
Nutrition Facts : @context http, Calories 679, UnsaturatedFat 26 grams, Carbohydrate 23 grams, Fat 60 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 31 grams, Sodium 407 milligrams, Sugar 2 grams, TransFat 1 gram
CLASSIC BACON AND EGG QUICHE
This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional). It is baked in a nine-and-a-half-inch fluted French tart pan, the sort with the removable bottom. The resulting quiche, as opposed to those baked in a deeper pie pan, stands only one inch high, and their relatively short baking time ensures a creamy, unctuous texture.
Provided by David Tanis
Categories breakfast, dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bake chilled dough in a 9 1/2-inch tart pan at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
- Make the custard: in mixing bowl, beat eggs. Whisk in crème fraîche, milk, salt, pepper, nutmeg and cayenne. Set aside.
- Put bacon in small saucepan, cover with water and bring to a simmer over medium heat. Simmer for about 5 minutes or until tender, then drain and cool slightly.
- Set tart pan on a baking sheet. Sprinkle bacon evenly over bottom of pastry. Add Gruyère if using. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 416 milligrams, Sugar 2 grams, TransFat 0 grams
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