QUICHE LORRAINE
I have used this tried and true recipe for many years. It is from an old Betty Crocker Cookbook. A few reviewers have mentioned the onions don't cook enough. Please note that the instructions say "minced onions". It is a very small cut. If you don't intend to cut the onions that small, please do sauté them first. I have great results every time I have made this quiche using a ready from the freezer 9-inch pie crust.
Provided by SharleneW
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450°F.
- Sprinkle bacon, cheese and onion in pastry-lined pie pan.
- Whisk eggs slightly, Beat in remaining ingredients.
- Pour mixture into pie pan.
- Bake for 15 minutes at 450°F.
- Reduce oven temperature to 300°F.
- Bake an additional 30 minutes.
- Quiche is done when knife inserted 1 inch from edge comes out clean.
- Important--let stand 10 minutes before cutting.
Nutrition Facts : Calories 619, Fat 54.7, SaturatedFat 27.4, Cholesterol 260.1, Sodium 692.2, Carbohydrate 18.2, Fiber 1.3, Sugar 1.1, Protein 14.5
BEAUTIFUL QUICHE LORRAINE
As we all know, this is one of the greatest lunch or brunch dishes ever invented. Prepare in advance, freeze, and bake when needed. This is one of the best recipes for Quiche I know of. Recipe source, "The Country Innkeepers' Cookbook".
Provided by Judith N.
Categories Savory Pies
Time 53m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the cheese and flour and sprinkle into the pie shell.
- Spread the ham evenly over this.
- Combine the eggs, milk, salt and mustard.
- Beat until smooth and pour evenly over the cheese and ham.
- Bake at 375 degrees for 45 minutes, or until the custard is set.
- Serve warm, garnished with chopped parsley.
- To freeze: Prepare recipe through step 4. Wrap well with saran wrap and then foil. Freeze.
- To serve: Thaw in fridge overnight. Bake as directed.
Nutrition Facts : Calories 366.1, Fat 23.4, SaturatedFat 9.7, Cholesterol 134.1, Sodium 366.9, Carbohydrate 21.2, Fiber 1.2, Sugar 0.5, Protein 17.2
DONNA'S CHEESY QUICHE
How many kids do you know that enjoy eggs? We'll I thought the same until I served them my quiche!
Provided by DONNAZ
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a skillet over medium high heat. Add onion and saute until soft, about 3 to 5 minutes.
- In a large bowl, beat together eggs, cream, basil, oregano, salt and pepper.
- Spoon the onions into the pie crust. Pour the egg mixture over the onions. Sprinkle shredded cheese on top.
- Bake in preheated oven until a toothpick inserted into center of the quiche comes out clean, about 30 to 40 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 417.7 calories, Carbohydrate 13.3 g, Cholesterol 171.2 mg, Fat 35.5 g, Fiber 0.6 g, Protein 12 g, SaturatedFat 16 g, Sodium 750.7 mg, Sugar 1.7 g
EASY QUICHE LORRAINE
It's a delicious way to start a meal!
Provided by LADYNUSS
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Line pastry with a double layer of aluminum foil. Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees F (165 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender; drain and set aside.
- In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shell.
- Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 21.1 g, Cholesterol 141.8 mg, Fat 33.8 g, Fiber 1.4 g, Protein 17.9 g, SaturatedFat 13 g, Sodium 641.7 mg, Sugar 4.3 g
CHEF JOHN'S QUICHE LORRAINE
In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
- Reduce oven to 325 degrees F (165 degrees C).
- Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
- Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
- Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
- Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 14.4 g, Cholesterol 197 mg, Fat 32.6 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 15.3 g, Sodium 468.9 mg, Sugar 2 g
CHEESY QUICHE LORRAINE
I LOVE this quiche. It's crustless. The texture is fabulous. You can vary this in many ways by changing the filling ingredients. This one is bacon and Gruyere. I sometimes add green onion and 1/4 c dijon mustard to this recipe. Or I'll go totally different and just add lots of diced and sauteed veggies and omit the bacon and cheese. I like to serve it with a small salad and a cluster of seedless grapes or some melon.
Provided by GinnyP
Categories Savory Pies
Time 1h
Yield 1 9inch Quiche, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook chopped bacon in a heavy skillet with a little butter or olive oil until browned.
- Remove the bacon from the skillet to a glass or paper plate lined with a couple paper towels.
- Butter a 9" glass pie dish.
- Spread bacon and then the grated Gruyere in the pie plate.
- Whisk together the eggs, creme fraiche, salt, and pepper.
- Pour over the bacon and cheese, using a fork to gently distribute the bacon and cheese evenly.
- Bake the quiche in a water bath in a 350F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.
- Serve hot or at room temperature.
- Note: A water bath is simply placing the dish to be cooked in a larger dish, then filling the larger dish with water to about 1" from the top of the smaller dish, then bake.
- I get the water ready to pour, place the uncooked quiche in the larger dish and then into the oven, and THEN pour the water in.
- Be very careful pulling this out of the oven.
- Move slowly so the hot water doesn't slosh about.
- Don't pull your oven rack out with the dish on it unless your rack moves very smoothly or the water will slosh.
Nutrition Facts : Calories 532.3, Fat 50.6, SaturatedFat 25.6, Cholesterol 231.6, Sodium 565.4, Carbohydrate 2.3, Fiber 0.1, Sugar 0.3, Protein 17.2
CHEESY QUICHE
Provided by Trisha Yearwood
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Heavily spray a 12-cup nonstick muffin pan with nonstick cooking spray.
- Heat a large skillet over medium heat. Add the bacon and cook until crispy, about 6 minutes. Remove the bacon to a plate with a slotted spoon and pour 2 to 3 tablespoons of the bacon fat (see Cook's Note) into a large, heatproof bowl. To the bacon fat, add the crushed corn flakes and Cheddar. Stir the mixture together until it starts to clump. Press the mixture into the cups of the prepared muffin pan. Bake until lightly browned, about 5 minutes. Remove and cool slightly on a baking rack in the pan.
- Return the skillet to medium-high heat and add the butter. Once the butter is melted, add the onions and cook until softened and starting to brown, 3 to 4 minutes. Sprinkle on the mustard, salt, paprika and pepper. Stir the collard greens into the onion mixture. Continue cooking the greens, stirring occasionally, until wilted, 5 to 6 minutes. Set aside to cool slightly.
- Whisk together the half-and-half and eggs, then stir in the greens. Pour some of the egg mixture into each crust in the pan to come about three-quarters of the way up and sprinkle on the bacon. Bake until the egg has set and doesn't jiggle, 15 to 20 minutes. Set the mini quiches on a baking rack for 10 minutes to cool. Serve warm or at room temperature.
QUICHE LORRAINE I
Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!
Provided by Laundrie
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
- In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
- Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.
Nutrition Facts : Calories 761.2 calories, Carbohydrate 18.7 g, Cholesterol 267.1 mg, Fat 68.1 g, Fiber 1.3 g, Protein 19.2 g, SaturatedFat 30.5 g, Sodium 1021.7 mg, Sugar 1.2 g
EASY QUICHE LORRAINE
Make and share this Easy Quiche Lorraine recipe from Food.com.
Provided by Mysterygirl
Categories Savory Pies
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray pie pan with non-stick cooking spray.
- Place hash browns in pie pan.
- Sprinkle with salt & pepper.
- Top with onions and ham.
- Beat eggs and milk.
- Pour over hash browns.
- Top with cheese.
- Bake at 400 for 30 minutes.
Nutrition Facts : Calories 396.1, Fat 23.3, SaturatedFat 9.9, Cholesterol 227.1, Sodium 204.5, Carbohydrate 35.2, Fiber 2.5, Sugar 3.5, Protein 14.1
AUTHENTIC QUICHE LORRAINE
Delicious quiche with homemade crust (it's worth it). It's my understanding that the addition of cheese to quiche is not common in France, and the addition of onions to a Quiche Lorraine transforms it into Quiche Alsacienne (from the region of Alsace rather than the region of Lorraine). Regardless, "Classic French Cooking" by Luard, the source of this recipe, includes neither. Note that crust can be pre-made the night before, although it may dry a little.
Provided by Da Huz
Categories Breakfast
Time 1h30m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour with 1/2 tsp salt. Cut in 1 stick chilled butter. Mix by hand (use your fingers) until it forms into little chunks about the size of large grains of rice.
- Fork 1 egg yolk with 2 tbsp cold water. Combine with dry ingredients and work by hand until it forms a large ball of dough. Add up to 1 more tbsp of cold water if needed.
- Wrap in plastic-wrap and let sit in a cool place 30 minutes.
- Heat oven to 400. Roll dough until big enough to place in a 10" tart pan.
- Grease tart pan before placing dough in it. Gently move dough to tart pan. Do not stretch it. Trim as needed and use trimmings to patch any tears that may have developed.
- Prick pastry with a fork. Line with foil, shiny-side down, and fill with a little dry rice or beans to ensure that the foil stays in place. Bake 10 minutes.
- Remove rice or beans. Remove foil. Bake 5 minutes more. Allow to cool.
- Reduce oven heat to 300.
- Fry bacon in 1 tbsp butter.
- In a large bowl mix 4 eggs with the cream. Mix thoroughly but do not beat or whip. Stir in bacon, nutmeg, and salt and pepper to taste.
- Ensure that oven temperature has dropped to 300. Bake 25-30 minutes. Best when served immediately, as it cools quickly.
QUICHE LORRAINE
I love Quiche Lorraine, and wanted to make it this morning, but was out of half and half. I substituted a mixture of one cup 1% milk, and one cup of heavy cream, and was delighted with the result! And no wonder, the original French recipe is 18% butterfat, which is what this recipe turns out to be. That is what makes this so unbelievably yummy! I make it with Recipe #483999 Splurge once in a while, you deserve it!
Provided by pammyowl
Categories Savory Pies
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare your pastry dough and line your pie plate and refrigerate the crust while you bake your bacon. 400 degrees for 17 minutes, on a wire rack, over a cookie sheet. Let the bacon cool, so you can handle it.
- Meanwhile, dice the onion, and grate the cheese.
- Place the now diced bacon on the bottom of the pie shell, then the onion, the cheese, and the mixture of the milk, cream,eggs and spices over top. I usually do this with the pie shell already in the oven, to avoid spills.
- Bake at 425 for 15 minutes, reduce heat to 350, and bake for 30-35 minutes longer, until a knife test comes out almost clean. Eggs continue to cook after they are taken out of the oven, so try not to overbake.
- You may want to blind bake the crust, and saute the onions for a few minutes to soften, but I never do. Completely up to the chef!
- Let sit for 15-30 minutes, then enjoy!
Nutrition Facts : Calories 506.1, Fat 41.1, SaturatedFat 18.9, Cholesterol 212.9, Sodium 419.2, Carbohydrate 18.1, Fiber 1.3, Sugar 2.8, Protein 16.2
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- Blind Baking the frozen pie crust: Place the frozen pie crust on a rimmed baking sheet. Line the inside of the pie crust with a piece of foil covering the crust and extended a few inches on either side (refer to the photos). Fill 2/3’s full with pie weights or dried beans.
- Bake the prepared crust for 20 minutes. Carefully remove the foil and weights, pierce the crust bottom and sides with a fork and bake for 5-10 additional minutes.
- While the crust is blind baking, cut the bacon into 1/2-inch pieces. Refer to Bacon Prep Shortcut in blog post. Cook over medium-high until the bacon is cooked but NOT crisp. Remove to drain on 2 layers of paper towels.
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