CLASSIC QUICHE LORRAINE
Originally made with just bacon. Now, it usually contains onions and Gruyere cheese. A small wedge with a simple fruit salad and/or green salad makes a lovely lunch or light dinner.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet over medium-high heat, cook the bacon until crisp; transfer bacon to a paper-towel lined plate using a slotted spoon; let bacon drain.
- Discard all but 1 tablespoon bacon drippings from pan.
- Add in onion and shallot; stir/saute for 5 minutes or until tender; stir in parsley.
- In a mixing bowl, whisk together the eggs, half-and-half, mustard, nutmeg, salt, and pepper; add in onion mixture and bacon; stir to combine.
- Sprinkle cheese over the bottom of the pie shell.
- Pour egg mixture over all.
- Bake in a 350 degree oven for about 40-45 minutes or until knife inserted into center comes out clean (cover pie crust edges as appropriate if become too brown).
- Let stand for 10 minutes.
- Cut into wedges and serve.
Nutrition Facts : Calories 443.8, Fat 33.6, SaturatedFat 14.1, Cholesterol 163.2, Sodium 612.5, Carbohydrate 20, Fiber 1.5, Sugar 1.6, Protein 15.6
THE BEST QUICHE LORRAINE
Perfect for breakfast, lunch or dinner, this traditional French quiche is filled with crispy bacon, soft, sweet onions and nutty Gruyere, all nestled in a tender pastry crust. In the shop windows of Paris you will often see quiche several inches high and brimming with filling. While it is absolutely magnifique, it is also incredibly time-consuming and technically challenging for the home cook. In our version, we use a shorter tart pan so there's less fussing with large volumes of dough, and a reduced amount of custard cuts the baking time in half. And although you do need to refrigerate the dough twice, it's worth it. The pastry is extra buttery and keeping it chilled makes it easier to work with and results in a light flaky crust.
Provided by Food Network Kitchen
Time 4h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the pastry crust: Pulse the flour and 1/2 teaspoon salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
- Transfer the dough to a sheet of plastic wrap and pat into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight.
- Lightly flour a work surface, then roll the dough into an 11-inch round, about 1/8 inch thick. Center the dough in a 9-inch fluted tart pan with removable bottom, with an even overhang of dough all around. Press the dough into the edges of the pan and the fluted sides. Roll the rolling pin over the top to cut off the extra dough (discard the extra). Poke the bottom and sides all over with a fork. Chill until completely cold, about 30 minutes.
- Meanwhile, position an oven rack in the lower third of the oven and preheat to 375 degrees F.
- Press a piece of parchment over the chilled crust, then fill with pie weights, raw beans or rice. Put the pan on a baking sheet. Bake until the crust is set and golden around the edges, about 40 minutes. Carefully remove the parchment and weights. Return to the oven and bake until the crust is dry and slightly golden, about 15 minutes more. Let cool completely, about 30 minutes.
- For the filling: Combine the butter, onion, 1/2 teaspoon salt and 1/2 cup water in a medium skillet over medium-low heat. Cook, stirring occasionally, until the onions are completely softened and all the water has evaporated, about 30 minutes.
- Meanwhile, cook the bacon in a separate medium skillet over medium-low heat, stirring, until the fat has rendered and the bacon is crisp, 10 to 15 minutes.
- When the onions have cooked for 30 minutes, add the bacon using a slotted spoon, then stir in 1 teaspoon of the thyme and 1/2 teaspoon pepper. Spread the onion mixture in the bottom of the crust and sprinkle with the Gruyere. Whisk together the cream, eggs and 1/2 teaspoon salt in a medium bowl until combined. Pour the cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme.
- Bake the quiche on the baking sheet until set and golden, about 30 minutes. Let cool at least 30 minutes before serving.
QUICHE LORRAINE
The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s. Since then we have gone through what has amounted to the quiching of America. Like ice cream, the quiche appears in all flavors -- from asparagus to zucchini. This recipe makes enough filling for a pie dish. If you use a tart pan, expect to have extra custard.
Provided by Craig Claiborne
Categories brunch, dinner, lunch, pies and tarts, main course
Time 45m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Line a nine-inch pie plate with the pastry. By all means build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.
- Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.
- Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
- Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.
- Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.
- Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.
- Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.
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
INA GARTEN'S QUICHE
Ina Garten's quiche is made with a buttery, crispy and flaky pie crust along with a rich egg filling and some delicious mix-ins including bacon and herbs. It's perfect for weekends and holidays and you can add whatever you want to it like Feta cheese, ham, white cheddar cheese, crab meat, or spinach.
Provided by Emily Hill
Categories Dessert
Time 3h25m
Number Of Ingredients 12
Steps:
- Pulse the flour and 1/2 tsp salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal.
- Next, sprinkle in 3 tbsp of ice water and start pulsing until your dough begins to come together.
- Now, pinch the dough with your fingers to make sure it holds together. If it doesn't, add up to 2 tbsp of ice water, 1 tbsp at a time, and pulse the mixture again.
- Transfer the dough to a sheet of plastic wrap and pat it into a disc before wrapping it tightly and placing it in the fridge until firm. Allow it to sit for at least 1 hour or preferably overnight.
- Roll the dough into an 11-inch round, about 1/8-inch thick, on a lightly floured working surface.
- Line a 9-inch fluted tart pan with a removable bottom with the dough, leaving an even overhang of dough all around.
- Press the dough into the edges of the pan and the fluted sides. Then, roll a rolling pin over the top to cut off the excess dough. Discard the excess dough.
- Prick the bottom all over with the use of a fork, and let it chill for about 30 minutes.
- Meanwhile, position an oven rack in the lower third of your oven and preheat the oven to 375 F.
- Press a piece of parchment over your chilled crust and then fill the crust with either pie weights, raw beans, or rice. Put the pan on a baking sheet.
- Bake the crust for about 40 minutes until it turns golden around the edges.
- When it's done, carefully remove the parchment and weights; return the crust to the oven to bake for another 15 minutes until the crust is dry and slightly golden.
- Allow the crust to cool completely for about 30 minutes.
- In a medium skillet, combine the butter with the onion, 1/2 tsp salt, and 1/2 cup water.
- Cook over medium-low heat for about 30 minutes while stirring occasionally, until the onions are completely softened and all the water has evaporated.
- Meanwhile, cook the bacon in a separate medium skillet set over medium-low heat for about 10-15 minutes, stirring occasionally, until the fat has rendered and the bacon is crisp.
- When the onion is cooked, add the bacon to it using a slotted spoon. Then, stir in 1 tsp thyme and 1/2 tsp pepper.
- Now, you spread the onion mixture on the bottom of the crust and sprinkle the top with the Gruyere.
- Next, in a medium bowl, whisk the cream with the eggs and 1/2 tsp salt until well combined.
- Pour the cream mixture over the filling in the crust and top it with the remaining 1 tsp thyme.
- Bake the quiche on the baking sheet until set and golden, about 30 minutes.
- Make sure to let the quiche cool for at least 30 minutes before serving.
Nutrition Facts : Calories 496 cal
QUICHE LORRAINE
Named after the Lorraine region of north-east France, this classic quiche is delicious served with a green salad and tangy relish. It tastes great cold, too.
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the Shortcrust pastry, recipe below, leaving to chill for 30 minutes before using.
- Preheat the oven to 350 degrees F. Line the tart pan with the pastry dough, and bake 'blind'.
- Filling: Heat the oil in a frying pan and cook the bacon until crisp. Remove and drain on paper towels. Then sweat the onions gently in the same oil for 10 minutes more.
- Meanwhile, whisk the eggs in a medium-sized bowl, add the cream, parsley and chives, cheeses, and cool bacon and onions. Mix well and add seasoning.
- Pour the filling into the pastry base and return to the oven for 30 to 40 minutes, or until the center has set. Serve warm with a green salad and relish.
- Put the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together.
- With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
- Makes 1 crust (about 14 ounces).
FREEZABLE QUICHE LORRAINE
This delicious and freezer-friendly quiche shows how easy it is to lasso the power of your freezer. The recipe comes from It's Always Freezer Season: How to Freeze Like a Chef With 100 Make-Ahead Recipes ($27, amazon.com). Chef Ashley Christensen and food writer Kaitlyn Goalen show how simple it can be to preserve fresh ingredients and complete heat-and-eat meals like this quiche.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line pie shell with parchment and fill with pie weights, dry beans, or raw rice. Bake 30 minutes. Remove weights and parchment; bake until crust is cooked through and golden brown, 15 minutes more. Let cool completely on a wire rack.
- In a large bowl, whisk eggs and salt until blended. Add cream and milk and whisk to incorporate fully. Set aside. In a small bowl, mix together Jarlsberg and Grana Padano. Layer one-third of cheese mixture in pie shell. Next, layer half of mushrooms, followed by half of shallots, and then half of bacon. Repeat these four layers, beginning with half of remaining cheese, and ending with rest of cheese. Pour egg mixture over layers. Cover edge of crust with foil to prevent overbrowning.
- Bake quiche, rotating pan 180 degrees halfway through, until filling is set, 40 to 50 minutes. Transfer to a wire rack and let cool about 10 minutes, if serving immediately. If freezing, let cool to 70°, then transfer to refrigerator and chill to 40°.
- Freezing: If freezing whole quiche, wrap in two layers of plastic. Label and date, and freeze up to 3 months. To freeze individual portions, cut quiche into 8 slices and arrange on a rimmed baking sheet. Freeze at least 4 hours and up to overnight for a formative freeze. Wrap each frozen slice in plastic, place all of the slices in a resealable plastic bag, label and date, and return to freezer for up to 1 month.
- Reheating: If reheating whole quiche, unwrap, place in a cold oven, and heat to 325°. When oven reaches temperature, bake until warm throughout or a thermometer inserted into center registers 150°, 60 to 70 minutes. If reheating individual slices, unwrap, place on a rimmed baking sheet, place in a cold oven, and heat to 325°. When oven reaches temperature, bake until warm throughout, 10 to 15 minutes.
More about "classic quiche lorraine ina garten food"
BAREFOOT CONTESSA QUICHE LORRAINE RECIPE - VERITECATERING
From veritecatering.com
Estimated Reading Time 3 mins
CLASSIC QUICHE | WILLIAMS SONOMA
From williams-sonoma.com
CLASSIC QUICHE LORRAINE RECIPE - KITCHN
From thekitchn.com
CLASSIC QUICHE LORRAINE | CANADIAN LIVING
From canadianliving.com
CLASSIC FRENCH QUICHE LORRAINE - ONCE UPON A CHEF
From onceuponachef.com
CLASSIC QUICHE LORRAINE RECIPE | LAND O’LAKES
From landolakes.com
QUICHE LORRAINE RECIPE | SOUTHERN LIVING
From southernliving.com
INA GARTEN QUICHE RECIPE - CONSCIOUS EATING
From myconsciouseating.com
5/5 (3)Total Time 3 hrs 25 minsCategory Main CourseCalories 496 per serving
INA GARTEN QUICHE BROCCOLI RECIPE - EASY RECIPES
From recipegoulash.cc
CLASSIC QUICHE LORRAINE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
BEST QUICHE LORRAINE RECIPE - HOW TO MAKE QUICHE LORRAINE
From goodhousekeeping.com
INA GARTEN QUICHE LORRAINE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SPINACH MUSHROOM QUICHE INA GARTEN : OPTIMAL RESOLUTION LIST
From recipeschoice.com
INA GARTEN QUICHE LORRAINE (EASY RECIPE) - JUGO FEED
From jugofeed.com
INA GARTEN LEEK QUICHE RECIPES - FOOD NEWS
From foodnewsnews.com
BEST QUICHE RECIPE INA GARTEN - LULU & GEORGIA BLOG
From luluandgeorgiablog.com
QUICHE LORRAINE INA GARTEN QUICHE
From uberdachung-garten.netlify.app
INA GARTEN QUICHE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
INA GARTEN’S FAVOURITE CLASSIC COCKTAIL RECIPES ... - FOOD NETWORK …
From foodnetwork.ca
JULIA CHILD'S QUICHE LORRAINE - "THE FRENCH CHEF" WGBH
From wgbh.org
RECIPE FOR JULIA CHILD’S QUICHE LORRAINE - BOSTON.COM
From boston.com
INA GARTEN SPINACH QUICHE RECIPE - YOGITRITION
From yogitrition.com
INA GARTEN SPINACH QUICHE RECIPE - EASY RECIPES
From recipegoulash.cc
QUICHE RECIPE BY INA GARTEN? – MY CATHOLIC KITCHEN
From mycatholickitchen.com
TIMELESS INA GARTEN RECIPES | FOOD & WINE
From foodandwine.com
QUICHE RECIPES INA GARTEN – RESEPDAPURKU
From resepdapurku.com
EASY QUICHE LORRAINE RECIPE: THIS QUICHE RECIPE IS A CLASSIC
From flipboard.com
QUICHE RECIPE INA GARTEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CLASSIC QUICHE LORRAINE - TODAY'S NEST
From todaysnest.com
QUICHE LORRAINE | SAVEUR
From saveur.com
BEST QUICHE RECIPE INA GARTEN? – MY CATHOLIC KITCHEN
From mycatholickitchen.com
INA GARTEN CRUSTLESS QUICHE BEST RECIPES
From findrecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love