Moms French Cheese Pie Quiche Lorraine Food

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.

CLASSIC QUICHE LORRAINE

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.

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

Steps:

• Preheat oven to 400 degrees Farenheit.
• Grease a 10-inch fluted loose-bottomed tart or quiche pan.
• CRUST: Sift the 1 3/4 cups flour and salt into a large bowl; add margarine and rub in with your fingertips until the mixture resembles bread crumbs. Add 1 egg yolk and a little cold water (about 2-3 Tablespoons) and mix with a flexible bladed knife until the dough just starts to come together. Bring the dough together with your hands and shape into a ball. You can also make the dough in a food processor using the pulse button. Wrap the dough in plastic wrap and refrigerate for one hour. Roll out the pastry into a circle on a lightly floured surface and use to line a tart pan. Trim the edge and pinch around the pastry edge to make an even border raised slightly above the rim of the pan. Slide onto a baking sheet and put in the refrigerator for ten minutes.
• Place thick sliced smoked bacon (diced) over pastry dough. Bake crust in oven at 400 degrees F for 10 - 15 minutes. Remove.
• BEAT: 8 egg yolks, pepper, nutmeg and sour cream.
• WHIP: 4 egg whites and salt to stiff (not dry) peaks.
• Fold egg whites into the yolk mixture and pour over the pie crust and bacon shell.
• Reduce oven temperature to 350 degrees F. Bake for 30 - 40 minutes or until knive comes clean when inserted in center. Allow to rest in pan for 5 minutes before serving.