Madame Quiches Quiche Au Fromage Food

MADAME QUICHE'S QUICHE AU FROMAGE

Madame Quiche's Quiche Au Fromage image

This is the essence of Madame Quiche's recipe. It is a very near replica of the small quiches she sells each Saturday at the Louviers market.

Provided by Cheeseburger in Par

Categories Savory Pies

Time 1h25m

Yield 1 quiche, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 pie pastry or 1 sheet frozen puff pastry, for the crust
6 large eggs
2/3 cup heavy whipping cream
1 cup milk (any % fat)
8 ounces swiss cheese (swiss type's included, but just as good with any cheese you have around)
fresh nutmeg, grated on top if you use a swiss type cheese (optional)

Steps:

Bake pastry at 425°F until golden brown. Then whisk together all ingredients and add to your cooled pastry. Bake quiche at 425°F for 30-35 minutes. Watch it at around 25 minutes to make sure you don't over cook.
To check for doneness by inserting a knife into the center. If it comes out clean it is done.

Nutrition Facts : Calories 729.1, Fat 55.1, SaturatedFat 26.7, Cholesterol 432.3, Sodium 492.6, Carbohydrate 28.1, Fiber 1.6, Sugar 1.4, Protein 30.3

QUICHE LORRAINE AU FROMAGE

Quiche Lorraine Au Fromage image

Try our riff on the classic Quiche Lorraine Au Fromage. Serve up this Quiche Lorraine Au Fromage for French-inspired brunches and parties.

Provided by My Food and Family

Categories Breakfast & Brunch

Time 1h35m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 cup plus 2 Tbsp. flour
1/4 tsp. salt
1/4 cup cold butter
1/4 cup shortening
1/4 cup ice water
8 slices OSCAR MAYER Bacon, cooked, crumbled
1 cup KRAFT Cheddar & Swiss Cheese Expertly Paired for Eggs, Omelets and Quiches
3 eggs
2 cups half-and-half

Steps:

Heat oven to 425ºF.
Mix flour and salt in medium bowl. Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add ice water, 1 Tbsp. at a time, mixing lightly with fork until dry ingredients are evenly moistened and mixture clings together when pressed into ball. (If necessary, stir in more ice water, 1 tsp. at a time, until dough sticks together.) Flatten dough to 1/2-inch-thick round on large sheet of plastic wrap; wrap securely. Refrigerate 20 to 25 min. or until well chilled.
Roll out dough on lightly floured surface to 13-inch round. Place in 9-inch pie plate; fold under and flute edge. Sprinkle bacon and cheese onto bottom of crust. Whisk eggs and half-and-half until blended; pour into crust.
Bake 15 min. Reduce oven temperature to 350ºF. Bake 35 to 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

Nutrition Facts : Calories 360, Fat 28 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 130 mg, Sodium 370 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 3 g, Protein 13 g

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