Easy Quiche Lorraine Food

EASY QUICHE LORRAINE

Steps:

• For crust, combine flour and salt. Add shortening and cut in with pastry blender until dough resembles cornmeal. Add water one tablespoon at a time just until dough sticks together. Roll out on floured surface and place in greased 9 inch pie plate, crimping edges.
• Preheat oven to 350°F.
• For filling, fry onions in a skillet just until tender.
• Place onions and cheese in pie crust.
• In a medium bowl, combine milk, eggs, salt, flour and nutmeg. Whisk until smooth.
• Pour over onions and cheese.
• Bake quiche in 350 F oven for 40-45 minutes.

QUICHE LORRAINE II

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C).
• In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain.
• In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust.
• Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.

EASY QUICHE LORRAINE

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.

EASY QUICHE LORRAINE

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.

QUICHE LORRAINE

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

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

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• Combine the half-and-half, eggs, salt, pepper, and thyme in a large bowl and beat well with a wire whisk or egg beater.
• In a medium bowl, toss the cheese with the flour and sprinkle into the unbaked pastry shell.
• Top with the bacon or other meats or vegetables that you want to use in the recipe, then carefully pour the egg mixture into the pie shell.
• Bake the quiche in the preheated oven for 40 to 50 minutes, until egg mixture is set, the filling has puffed slightly, and the top is golden brown.
• Let cool for 10 minutes, then slice into wedges to serve.
• Enjoy!

EASY QUICHE LORRAINE RECIPE

Steps:

• Heat oven to 400ºF.
• Spray 9-inch pie plate with cooking spray; line with pie crust as directed on package.
• Place bacon, cheese and onions in prepared crust. Whisk remaining ingredients until blended; pour over ingredients in crust. Place on rimmed baking sheet.
• Bake 45 to 50 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

QUICHE LORRAINE

Steps:

• Mix flour and salt with a fork in a large bowl. Make a well in the center, and add the egg and butter. Mix all the ingredients, using the fork to mash the butter and beat the egg into the flour, until everything is blended together, roughly.
• Spoon over the dough about 1 to 3 tablespoons of ice water, and mix together, using the fork or a plastic flexible pastry dough scraper. If using a dough scraper, press down on the dough and smear it a bit, to get the butter cubes to incorporate without letting the heat of your hands warm up the dough. Work quickly and with muscle.
• Use your hands to quickly work the dough into a flat disc, and refrigerate an hour.
• Butter a false-bottomed fluted tart pan, 8 inches wide and 2 inches deep. Refrigerate pan. Roll dough on a lightly floured surface to 1/8 inch, rotating every few strokes, to keep the disc round and even. Drop the disc over the tart pan, and gently press the dough into the bottom and side, allowing excess to extend beyond the top of the ring. Roll a pin over the tart shell, and remove the excess dough. Use your finger to press each flute of the fluted edges. Prick the floor of the shell with a fork several times, then freeze the shell for 20 minutes.
• Set the tart pan on a baking sheet, line the shell with parchment and fill with baking beans. Bake at 425 for 20 minutes. Remove the parchment and the beans, and if bottom is not beginning to turn golden, return to oven for a few minutes until it starts to puff and toast golden. Let cool on a rack until ready to fill.
• Blanch the pancetta in boiling water and drain, rinse in cold water, drain and then dry on paper towels. Heat the oil in skillet, and brown the pancetta over medium heat, then drain on paper towels.
• Spread the cooked pancetta in the bottom of the pastry shell. Then sprinkle around the grated Gruyère, minus 1 loose handful.
• Whisk the eggs and the yolks, then add the cream and whisk together until homogeneous. Season with salt and pepper and a few vigorous rasps of the nutmeg on a microplane. Pour the custard into the tart shell, place on a baking sheet and bake at 425 for 20 minutes.
• Lower temperature to 400, and if the quiche is getting dark, cover loosely with foil, then continue baking for 10 or 15 more minutes, until the center just puffs and starts to crack, with a still-jiggly center.
• Remove quiche from oven, and scatter remaining cheese across the top. Place on a wire baking rack to cool, remove the ring and let set at least 30 minutes before serving.

QUICHE LORRAINE IN 4 EASY STEPS

Steps:

• Roll out pastry and lift into tin: Leave pastry to soften at room temperature so it doesn't crack when rolling. Lightly flour rolling pin and work surface. Gently press top of pastry, from the end closest to you outwards, a few times, turn 90°, then repeat until 1cm thick. Now roll out pastry in one direction only, turning every couple of rolls, to a circle the thickness of a £1 coin. Use the rolling pin to lift pastry up and over tin, floured side facing up.
• Line the tin and trim the pastry: Smooth pastry over the base of the tin to remove any pockets of air. Gently ease pastry into the inside edge of tin and against the sides. Trim overhanging pastry with kitchen scissors so pastry rises 1cm above the rim. Roll excess pastry into a small ball and use to press pastry into the fluted edges. Chill for 30 mins, covered with cling film. Any left over can be chilled and reused, or frozen for up to a month.
• Bake the pastry case blind: Heat oven to 200C/fan 180C/gas 6. Cut a large piece of baking parchment, then scrunch into a ball. Open it out and use to line chilled pastry case, then tip in baking beans with more against the sides, to support pastry wall when baking. Bake on a baking sheet for 15-20 mins until the sides are crisp and set. Remove from oven and carefully lift paper and beans out. Return pastry to oven and cook for another 5 mins or until the base and sides are golden and crisp.
• Fill pastry case and bake Lower oven to 150C/fan 130C/gas 2. Heat a pan, then fry the bacon until golden. Scatter over the pastry base, discarding excess fat, followed by the cheese. Mix eggs, cream and nutmeg together, then half-fill the case. Rest baking sheet on an oven shelf, then pour in the rest of the mixture. Bake for 30-35 mins or until just set. Remove and allow to cool for 10 mins.