QUICHE LORRAINE
This is such a classic. It's the kind of recipe that takes me straight to a French bistro. Pair it with a salad of radicchio or any bitter greens and a glass of dry white wine and I would call it the finest meal. I also eat leftover quiche warmed gently in the toaster oven. You can use a store-bought crust to save time. Also, my mom always puts a dash of hot sauce in the batter to give it a little kick. Try it.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the dough: Preheat the oven to 350 degrees F. Butter a 9-inch pie plate and set aside.
- Pulse the flour and salt in a food processor to blend. Pulse in the egg yolks and butter. (Do not overmix.) Add the ice water through the top and pulse until the dough comes together and forms a loose ball. Turn the dough onto a floured surface.
- Place the dough between two sheets of parchment paper. Roll into a round, about 10 inches in diameter. Press the dough gently into the bottom and up the sides of the prepared pie plate. Ideally, there should be about an inch of excess dough hanging over the edge. Pinch the dough up to create a crimped edge. Place one sheet of parchment over the dough and fill with pie weights. Bake until lightly brown, 16 to 18 minutes. Remove the parchment paper and pie weights and let cool.
- For the quiche custard: Cook the lardons in a skillet until crispy, 5 to 8 minutes. Set aside.
- Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a large bowl. Stir in the cheeses.
- Place the pie shell on a rimmed baking sheet. Scatter three-quarters of the bacon over the shell, then pour the custard over the top. Bake until set and brown and bubbly on top, 25 to 30 minutes. Garnish with the remaining bacon and chives. Slice and serve.
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.
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
QUICHE LORRAINE
Recreate this classic quiche with our basic recipe. Buttery pastry filled with salty bacon, eggs and gruyère cheese, what's not to love?
Categories Workday lunches, Midweek Dinner
Time 1h30m
Yield Serves 8
Number Of Ingredients 12
Steps:
- Make pastry: Sift flour into a medium bowl; rub in butter. Add egg yolk, juice and enough of the water to make ingredients cling together. Knead gently on a floured surface until smooth. Cover; refrigerate 30 minutes.
- Preheat oven to 200°C/400°F.
- Roll pastry between sheets of baking paper until large enough to line a 25cm (10-inch) round, 3.5cm (1½-inch) deep, loose-based fluted tart tin. Lift pastry into tin; gently press pastry into the base and side. Trim edge. Place tin on oven tray. Line pastry case with baking paper; fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans; bake for a further 10 minutes or until golden. Cool.
- Reduce oven to 180°C.
- Heat oil in a small frying pan over medium heat; cook onion and bacon, stirring, for 8 minutes or until onion is soft. Drain on paper towel. Cool. Sprinkle bacon mixture on pastry case.
- Whisk eggs in a medium bowl; whisk in cream, milk and cheese. Pour mixture into pastry case.
- Bake quiche for 35 minutes or until filling is set (see tips). Leave in tin for 5 minutes before removing from tin.
Nutrition Facts : ServingSize Serves 8
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
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
QUICHE LORRAINE
For James Martin's easy quiche Lorraine, choose between making your own proper homemade pastry or a taking the shortcut with a quick shop-bought version. Each serving provides 698 kcal, 27g protein, 25g carbohydrates (of which 3g sugars), 54g fat (of which 30g saturates), 2g fibre and 2.2g salt.
Provided by James Martin
Categories Main course
Yield Serves 6
Number Of Ingredients 11
Steps:
- To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
- Roll out the pastry on a light floured surface and line a 22cm/8½in well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.
- Preheat the oven to 190C/170C Fan/Gas 5.
- Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base
- Reduce the temperature of the oven to 160C/140C Fan/Gas 3.
- Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top.
- Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme over the top and trim the edges of the pastry.
- Bake for 30-40 minutes, or until set. Allow to cool and set further.
- Trim the pastry edges to get a perfect edge and then serve in wedges.
Nutrition Facts : Calories 698kcal, Carbohydrate 25g, Fat 54g, Fiber 2g, Protein 27g, SaturatedFat 30g, Sugar 3g
QUICHE LORRAINE
This classic Quiche Lorraine-perfect for brunch, lunch, or even dinner-combines lean bacon, leeks, and aged Comté cheese in a buttery homemade crust. Chef Boulud also adds endives for a slight bitter note that balances the sweet richness of the other ingredients. This recipe is a real skill-sharpener that'll produce very impressive results!
Provided by Daniel Boulud
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Make crust: In a stand mixer fitted with a paddle attachment, add flour, butter, and salt. Mix at lowest speed until mixture resembles coarse cornmeal. With the motor still running, slowly add egg yolks one at a time, then the cold water; continue mixing until the dough comes together, 10-15 seconds. Turn dough onto a flat work surface and bring it together with your hands. Dust surface and dough with flour, then shape into a disk about 8 inches in diameter and ½ inch thick. (Optional: Use a rolling pin dusted with flour to help you flatten the dough.) Wrap disk in plastic and refrigerate for 2 hours and up to overnight. (Dough can be stored in the refrigerator for up to 2 days or in the freezer for up to 2 weeks; defrost in the refrigerator before continuing with recipe.)
- Shape dough: Preheat the oven to 325 degrees F. Remove dough from refrigerator. Use a pastry brush to grease the bottom and sides of the tart pan with softened butter.Unwrap the dough and place on a lightly floured work surface. Use a rolling pin to flatten the dough into a circle; every few rolls, rotate the dough a quarter-turn to even out the thickness and shape, dusting with flour as needed. Center the tart pan on the circle of dough: the dough should extend at least 2 inches past the edge of the pan, all the way around, in order to line the walls of the tart pan. Transfer dough to tart pan: Gently fold dough in half, then in half again. Center the tip of dough wedge in the middle of the pan and gently unfold. Use your fingers to ease the dough against the sides of the pan and help it lie flat against the bottom; avoid stretching or tearing. Leaving a ¼-inch overhang, trim the excess dough with a paring knife. Shape excess dough into a ball and use it to push the dough into the fluted walls of the pan. Fold and press the overhanging dough over the rim; this will help the dough hold its shape as it bakes.
- Parbake crust: Line dough with a circle of parchment paper; fill pan with baking beans or pie weights. Bake for 20-25 minutes. Meanwhile, make an egg wash by whisking an egg with a tablespoon of water. Set aside. After 20-25 minutes, remove parbaked crust from oven; remove the parchment paper and baking beans. Use a serrated knife to trim away the crust along the top of the tart pan so it's flush with the edge; now that the dough is partially cooked, it won't shrink as it cooks further. Brush the bottom and sides with the egg wash and place back in the oven, 5 more minutes. Crust is parbaked when it's firm but hasn't taken on color; the sides should be pulling away slightly from the pan. Set aside to cool. Increase oven temperature to 350 degrees F.
- Filling: Trim root end of the leeks. Slice in half lengthwise, then slice into ¼-inch half-moons. Trim root end of the endives, then remove outer leaves. Slice in half lengthwise, then slice into ¼-inch half-moons. Slice bacon into ¼-inch strips (or "lardons"). In a large sauté pan set over medium-low heat, melt the butter. Add bacon, leeks, endives, a few turns of pepper, and a pinch of salt. Stir and sweat until vegetables are soft but not brown, 8-10 minutes. Towards the end of cooking, turn heat to low and add chopped garlic. Stir to combine, turn off heat, and set aside.
- Custard: In large bowl, add eggs, egg yolks, salt, and pepper; whisk together. Then slowly add cream while whisking; continue whisking until smooth. Set aside. Dice cheese into ½-inch cubes. Set aside.Assemble quiche: Place tart pan on a wire rack fitted into a rimmed baking sheet lined with parchment paper. Spoon the vegetable-bacon mixture into the tart crust and spread in an even layer; top with diced cheese. Mince about 2 tablespoons of chives and set aside. Ladle custard into the tart pan until it covers the filling and almost reaches the top. Gently shake the pan to settle the custard and eliminate air pockets. Pour remaining custard (about ¼-½ cup) into a measuring cup or small pitcher. Sprinkle quiche with half the minced chives, reserving the rest for garnish. Place quiche on oven rack; then add enough remaining custard to fill the crust to the very top without overflowing. Bake for 20 minutes. (Total baking time will be 50 minutes.)
- After 20 minutes, rotate the pan 180 degrees and lower the temperature to 275 degrees F. Continue cooking until custard is set, another 25-30 minutes. Turn on broiler. Place quiche on a rack about 6 inches from heat source. Broil until top is a light golden brown, 1-2 minutes. Note: Keep an eye on it the entire time to prevent burning!
- Remove quiche from oven and let cool in the pan, at least 30 minutes. Before serving, lightly brush top with olive oil. Remove tart ring. If you want to remove the bottom of the tart pan, gently run a knife between it and the crust before sliding it out. Garnish with reserved chives (optional). Serve warm or at room temperature. (To reheat a cold quiche: Bake at 200 degrees F for 20 minutes.)
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).
QUICHE LORRAINE
This classic quiche lorraine is ideal for a brunch. Try serving a wedge with fresh fruit of the season and homemade muffins for a plate that will look as good as the food tastes.-Marcy Cella, L'Anse, Michigan
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., For filling, sprinkle pastry with bacon. Whisk eggs, cream, salt and nutmeg until blended; stir in cheese. Pour over top., Bake on a lower oven rack for 15 minutes. Reduce temperature to 325°; continue to bake until a knife inserted in center comes out clean, 30-40 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 618 calories, Fat 44g fat (18g saturated fat), Cholesterol 71mg cholesterol, Sodium 596mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
CLASSIC QUICHE
Make and share this Classic Quiche recipe from Food.com.
Provided by Dawn399
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees.
- Unfold pie crust and place into 9 inch pie pan.
- Press firmly into pie pan and bake for 8 minutes.
- set aside.
- Prepare filling--------------.
- In a large skillet, cook bacon 5-6 minutes until crisp and drain on paper towel.
- In a small bowl, beat eggs, add half and half and nutmeg and blend well.
- Crumble bacon over baked pie crust and sprinkle cheese over crumbled bacon.
- Carefully pour egg mixture into pie pan.
- Bake quiche at 425 for 15 minutes.
- Reduce heat to 350 degrees and bake 15-20 minutes longer until golden brown or until knife inserted in center comes out clean.
QUINTESSENTIAL CLASSIC QUICHE LORRAINE
This old standby still reigns at Paris sidewalk cafes and bistros. If you are looking for a a creamy custard style Quiche Lorraine, this will make you & your tummy very happy. I made my husband and guests very happy! Be sure to follow the suggestion mentioned to prevent a soggy crust while baking. It REALLY works! You can use a 9" pie plate or 10" tart pan with removable bottom. This recipe hails from Joyce White, Chicago Tribune, January 2010.
Provided by Chicagoland Chef du
Categories Breakfast
Time 45m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Partially bake pie crust for 20 minutes. Remove from the oven.
- TURN DOWN oven temperature to 375°F.
- Separate one of the 3 eggs, reserving the yolk and white. In a large bowl add 2 eggs and the yolk to bowl, reserving the egg white. You will add the egg white back to this bowl shortly.
- Using the reserved egg white, liberally brush the bottom and sides of the pre-baked crust. Set aside the crust. Add the egg white to the other eggs and beat lightly.
- Stir in milk, nutmeg, and red pepper. Whisk until well blended.
- Sprinkle half the grated cheese over the bottom of the pre-baked pie shell.
- Top with crumbled bacon or diced ham.
- Pour in the egg-milk mixture.
- Sprinkle with the remaining cheese.
- Reminder: OVEN TEMPERATURE should be 375° before proceeding.
- Place the pie on the bottom of the oven shelf; bake until lightly browned and a knife inserted into the center comes out clean but moist, 30-35 minutes. My quiche took longer to bake. I added time in 5-7 minute increments until done.
- *If your pie crust is browning too quickly, cover with strips of aluminum foil.
- Let quiche cool on a wire rack for 5 minutes; cut into wedges.
Nutrition Facts : Calories 463.9, Fat 32.1, SaturatedFat 13.7, Cholesterol 216.5, Sodium 715.3, Carbohydrate 20.6, Fiber 0.4, Sugar 1.8, Protein 22.4
CLASSIC QUICHE LORRAINE
A classic recipe from The Essential French Cookbook, if I make a quiche with a pastry base, then this is the one. I do experiment with the fillings, but as often as not, will stick to this timeless classic....................
Provided by Karen Elizabeth
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 200C/400F/Gas Mark 6.
- Pastry:
- Sift the flour and salt into a large mixing bowl, rub in the butter until the mixture resembles breadcrumbs.
- Mix in the egg-yolk and sufficient iced water to bind the ingredients.
- Knead the dough lightly, and then chill in the refrigerator for thirty minutes. (I always cover the pastry with clingwrap).
- While pastry is 'resting',
- Melt half the butter in a frying pan and cook the bacon pieces gently until lightly coloured.
- Put the cream and eggs in a bowl and whisk together. Add the grated nutmeg and seasoning.
- Roll out the pastry on a lightly floured surface and use to line a buttered 23cm/9 inch loose-bottomed flan tin. Prick the base of the flan with a fork.
- Sprinkle the cooked bacon pieces over the base of the pastry case and dot with the remaining butter.
- Pour in the cream and egg mixture.
- Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for 30 minutes, or until set and golden brown.
Nutrition Facts : Calories 782.5, Fat 59.6, SaturatedFat 33.2, Cholesterol 292, Sodium 871.2, Carbohydrate 42.1, Fiber 1.4, Sugar 0.4, Protein 19.7
More about "classic quiche lorraine food"
CLASSIC QUICHE LORRAINE RECIPE - LAND O'LAKES
From landolakes.com
3.3/5 (4)Calories 450 per servingServings 6
- Combine flour and 1/4 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork, just until flour is moistened. Shape dough into ball; flatten slightly.
- Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Carefully place pastry into ungreased 9-inch glass pie pan. Carefully unfold pastry, pressing firmly against bottom and sides of pie pan. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge.
- Sprinkle bacon onto crust; top with onion and cheese. Combine all remaining filling ingredients in bowl; beat with whisk until well mixed. Pour over cheese in pan.
CLASSIC QUICHE LORRAINE RECIPE - KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
A CLASSIC QUICHE LORRAINE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (47)Total Time 1 hr 5 minsCategory EntreeCalories 435 per serving
CLASSIC QUICHE LORRAINE - CANADIAN LIVING
From canadianliving.com
CLASSIC QUICHE LORRAINE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (55)Total Time 2 hrs 50 minsCategory EasyCalories 363 per serving
- Prepare the homemade pie crust and chill, or use store-bought pie crust. Roll out 1 pie crust to 12" on a lightly floured surface or between two pieces of parchment paper, then transfer to the tart pan*. Press the pastry dough into the pan with your fingers to mold to the pan. Freeze for about 30 minutes, meanwhile, preheat the oven to 350˚F with the rack in the middle.
- If using a store-bought crust, follow the package instructions for pre-baking. Otherwise, remove the prepared pastry tart from the freezer and blind bake it by first poking the bottom with a fork about every inch or so. Next, line the tart with parchment paper or foil allowing the ends to stick out a couple of inches above the tart edges.
- While pie is pre-baking, preheat a large skillet over medium heat and add chopped bacon. Cook, stirring often until the fat is rendered and the bacon is crisp. Remove bacon with a slotted spoon to a separate dish. Add the diced onions to the bacon fat and cook stirring often until the onions are golden. Remove with a slotted spoon to the dish with the bacon.
- Bake the quiche Lorraine in a preheated 350˚F oven for about 50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly. The quiche will continue cooking after it is removed from the oven. Cool slightly before serving and garnish with parsley if desired.
EASY QUICHE LORRAINE RECIPE - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
Ratings 74Calories 387 per servingCategory Breakfast
- Allow pie dough to come to room temperature, about 15 minutes. Unroll and place in pie plate, turning edges under and crimping.
- Sprinkle the crumbled, cooked bacon over the crust. Sprinkle scallions and 1 cup of the Swiss cheese on top of the bacon.
- Whisk together eggs, cream, and milk. Add salt, pepper, and nutmeg. Carefully pour egg mixture into crust. Sprinkle with remaining cheese and a dash of ground red pepper.
HOW TO MAKE CLASSIC QUICHE LORRAINE - FOOD NOUVEAU
From foodnouveau.com
4.5/5 (4)Servings 10Cuisine French
- Make the two batches of Foolproof Shortcrust Pastry, one after the other. When the first one is done, dump it on a floured working surface, and make the second batch right away. Dump it over the first batch, then, using your hands, gather the whole thing into a loose, flattened ball. Sprinkle the dough with flour, then roll out to a 16-in (40 cm) circle. (Sprinkle with more flour as needed to prevent sticking.) The pastry should be about 1/4 inch (6 mm) thick.
- In a large saute pan or Dutch oven set over medium heat, warm up the extra-virgin olive oil until shimmering. Add the sliced onions, sprinkle with 1 tsp (5 ml) of the salt, then stir to combine. Cover and cook for 15 minutes. Uncover, stir, reduce the heat to low, and continue cooking, uncovered, until the onions are tender and lightly browned, about 1 hour. Stir every 15 minutes to ensure the onions cook evenly. Transfer the cooked onions to a large bowl and let cool completely.
QUICHE LORRAINE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (20)Calories 307 per servingCategory Breakfast
- Preheat the oven to 350 degrees. Prepare your pie pan with your unbaked pie crust. Pre-bake your pie crust for 8 minutes
- (I always use pie weights or dry beans or rice on top of parchment paper to keep the crust from shrinking. After the 8 minutes, remove the pie weights and parchment paper.)
- Meanwhile, cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion. Saute for 2 minutes.
- Layer the bottom of the pie crust with cheddar and Swiss cheeses. Add bacon and onion on top.
HOW TO MAKE QUICHE LORRAINE - KEVIN IS COOKING
From keviniscooking.com
5/5 (7)Total Time 3 hrs 25 minsCategory Breakfast, LunchCalories 578 per serving
- In a food processor add the salt, sugar, and flour and pulse until combined. Add butter and lard and pulse until mixture resembles coarse meal. With motor running, drizzle in ice water and pulse until dough is still slightly crumbly but holds together when pressed (30 seconds).
- In a small sauté pan over medium high heat render the bacon for a few minutes and add the shallots, thyme, and bay leaf. Turn heat to low and cook for 15 to 20 minutes until bacon and shallots are soft. Let mixture cool, discard bay leaf and drain excess fat (save for other use) and set aside.
CLASSIC QUICHE LORRAINE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (8)Total Time 1 hr 15 minsCategory Main CourseCalories 479 per serving
- Make the pastry: Mix the flour, salt and shortening until it resembles coarse meal. Using a fork, mix in water, one Tablespoon at a time, until dough clings together and cleans easily from the bowl. You do not need to use all the water. Use just enough to make a dough. Gather it into a ball, wrap with plastic wrap and pop it in the fridge for 30 minutes.
- Divide dough in two if making two quiches, or leave as one ball if making a 12-inch tart. Flour a work surface and roll dough into circle about 2-inches larger than your pie or tart pan. Dough should be about 1/8" thick. Lightly grease the pie plate, then flip the dough onto rolling pin and transfer to pie plate(s). Refrigerate while you make the filling.
- Make the filling: In a skillet over medium heat, cook bacon for 3-4 minutes or until the point where the fat has cooked off, but before it is starting to brown. Add the diced onion and cook together with the bacon, stirring regularly, until bacon is just crisp and onions are browned. Remove from heat. Spoon of the fat and discard (Just tilt the pan and the fat will run to the low point, where you can easily spoon it off). Put the bacon/onion mixture into a bowl to cooled to room temperature.
THE PIONEER WOMAN'S COWBOY QUICHE - HOUSE OF NASH EATS
From houseofnasheats.com
4.4/5 (14)Total Time 1 hr 30 minsCategory Savory BreakfastCalories 564 per serving
- Preheat oven to 400 degrees F. Make the pie crust and roll it out. Line a deep dish pie plate with it, crimping the edges, then keep it in the fridge until ready to fill.
- Melt the butter in a large skillet over medium-low heat. Add the onions and cook, stirring every five minutes or so, for about 20 minutes until the onions are nicely caramelized and golden brown. Transfer to a bowl and set aside.
- Increase the heat to medium-high and add the chopped bacon to the same skillet. Cook the bacon, then remove from the pan with a slotted spoon and add it to the onions while you make the rest of the filling.
- In a large bowl, whisk together the eggs, cream, salt, and pepper. Add the caramelized onions, cooked bacon, and grated cheese, then pour into the prepared pie crust.
CLASSIC QUICHE LORRAINE RECIPE - FOOD.COM
From food.com
Servings 8Total Time 1 hrCategory Savory PiesCalories 204 per serving
- Prepare pie crust. If choosing to use a frozen crust, be sure it is completely thawed per package instructions. If you are using a refrigerated pie crust/dough prepare in a 9-inch glass or metal pie pan and set aside. Follow any package instructions for pre-cooking or pre-baking.
- Cook bacon slices in a medium pan on medium-high heat until crisp. Pat bacon dry with a paper towel and crumble. Set aside.
CLASSIC QUICHE RECIPE - ALTON BROWN
From altonbrown.com
4.9/5 (9)Category MainsServings 8Total Time 1 hr 15 mins
- Place the unbaked pie crust on a half sheet pan, just in case the filling runneth over. Evenly distribute your choice of filling over the bottom of the crust and move the pan to the open door of the oven. Carefully pour the egg mixture over the filling until it comes to within 1/4 inch of the top.
- Move the pan into the oven and bake until the mixture is set at the edges but jiggly in the middle, 35 to 45 minutes.
CLASSIC QUICHE LORRAINE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine FrenchCategory Main CourseServings 6
- For the shortcrust pastry, put the flour, butter and a pinch of salt in a food processor and process briefly.
- Add half of the beaten egg and continue to process. (You might add a little more egg, but not too much as the mixture should be just moist enough to come together.)
- With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap it in cling film or place it in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes, before using.
- Line a 19cm/7½in high-sided tart tin with the shortcrust pastry and cover the base with baking parchment. Fill the tin with baking beans and bake blind for 10-15 minutes.
- For the filling, heat the oil in a frying pan and cook the bacon for 5-6 minutes, or until crisp. Remove and drain on kitchen paper. Fry the onions gently in the same oil for a further ten minutes, or until softened.
- Meanwhile, whisk the two whole eggs and two egg yolks in a medium-sized bowl. Add the cream, herbs, cheeses and bacon and onions. Mix well and season with salt and freshly ground black pepper.
- Pour the filling into the pastry base and return to the oven to bake for 30–40 minutes, or until the centre has set. Serve warm with a green salad and relish.
CLASSIC QUICHE LORRAINE RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Servings 6
- Bake at 450 degrees for 8 minutes; remove aluminum foil and bake an additional 4 to 5 minutes, until crust is set. Cool on a wire rack.
- Sauté onion in one tablespoon reserved drippings until tender; drain. Spoon bacon and onion evenly into baked crust. In a large bowl, whisk together eggs, half-and-half and seasonings; add cheese and whisk to combine.
- Pour into crust; set pie plate on a baking sheet. Bake at 450 degrees for 35 to 40 minutes until quiche is golden, puffed and a knife inserted in center comes out clean.
CLASSIC QUICHE LORRAINE - TODAY'S NEST
From todaysnest.com
Cuisine FrenchTotal Time 1 hrCategory Breakfast, BrunchCalories 330 per serving
ULTIMATE QUICHE LORRAINE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Cuisine FrenchTotal Time 1 hr 15 minsCategory Buffet, Lunch, Main Course, SupperCalories 525 per serving
QUICHE FLORENTINE (SPINACH QUICHE) • CURIOUS CUISINIERE
From curiouscuisiniere.com
4.5/5 (2)Total Time 1 hr 25 minsCategory BreakfastCalories 305 per serving
QUICHE LORRAINE RAPIDE : RECETTE DE QUICHE LORRAINE RAPIDE
From marmiton.org
4/5 (25)Total Time 40 minsCategory Quiche Lorraine
CLASSIC QUICHE LORRAINE - MRFOOD.COM
From mrfood.com
4/5 (9)Estimated Reading Time 3 minsCategory Eggs
CLASSIC QUICHE LORRAINE - DORSET FOOD AND DRINK NEWS
From dorsetfoodanddrink.org
QUICHE LORRAINE - TRADITIONAL FRENCH FOOD
From traditionalfrenchfood.com
CLASSIC QUICHE LORRAINE II RECIPE - FOOD NEWS
From foodnewsnews.com
LORRAINE REGION OF FRANCE - FOOD & GASTRONOMY - QUICHE ...
From regions-of-france.com
CLASSIC QUICHE LORRAINE RECIPE - PROPER FOODPROPER FOOD
From properfood.ie
A CHEESY TWIST ON A CLASSIC QUICHE LORRAINE IS A TWIST WE ...
From cbc.ca
CLASSIC QUICHE LORRAINE RECIPE - FOOD NEWS
From foodnewsnews.com
QUICHE LORRAINE IS AN EASY AND CLASSIC RECIPE - FOOD NEWS
From foodnewsnews.com
QUICHE LORRAINE IN 4 EASY STEPS RECIPE - FOOD NEWS
From foodnewsnews.com
THE ULTIMATE SAVOURY DISH: QUICHE LORRAINE WITH A HOMEMADE ...
From thesouthafrican.com
CLASSIC QUICHE LORRAINE INA GARTEN RECIPES
From tfrecipes.com
CLASSIC QUICHE LORRAINE - MEDITERRANEAN RECIPES
From fooddiez.com
CLASSIC QUICHE LORRAINE RECIPE PROPER FOODPROPER FOOD ...
From musicaccoustic.com
CLASSIC QUICHE LORRAINE - MEDITERRANEAN RECIPES
From fooddiez.com
HOW TO MAKE CLASSIC QUICHE LORRAINE FOOD NOUVEAU – MUSIC ...
From musicaccoustic.com
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