QUICHE LORRAINE STYLE FRITTATA
A simple breakfast or light lunch dish, this delicious frittata is inspired by the flavours of a Quiche Lorraine but without the added complication of pastry. A great dish to make if you want to use up leftover new potatoes or bacon or to make when the cupboards are nearly bare and you are just down to a few basics!
Provided by Eb Gargano
Categories Breakfast Brunch Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Start by cooking the whole new potatoes in boiling water for 15 minutes - until they are just done. Drain and then chop into thick slices.
- Meanwhile fry up the lardons in a non-stick frying pan over a high heat for 2 to 3 minutes until golden. Tip out onto a plate but don't wash up the pan yet!
- Next crack all the eggs into a jug, add half the cheese and some salt and pepper and mix together thoroughly with a fork.
- Put the frying pan back on the heat and add the sliced potato - cook for 2-3 minutes on each side until golden. Tip onto a plate.
- Now give the frying pan a quick wash and dry, then put it back over a medium heat and melt a small knob of butter. When the butter is foaming, turn the heat down and add the eggs. Set a timer for 5 minutes.
- While the egg is cooking in the pan, place the potato slices on top of the egg (some may sink - don't worry that's fine) and then scatter the lardons on top. Finally scatter over the remaining cheese.
- Next turn your grill up to high and when the timer goes, pop the frittata under the grill to brown - this should take about 3 minutes, but watch your frittata carefully, you don't want it to burn!
- Finally, serve your frittata scattered with parsley and with a side salad...or baked beans, if you prefer!
Nutrition Facts : Calories 287 kcal, Carbohydrate 12 g, Protein 16 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 273 mg, Sodium 324 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
QUICHE LORRAINE FRITTATA
Grab the opportunity to have a picnic when the sun comes out with this simple storecupboard idea
Provided by Good Food team
Categories Lunch, Main course, Snack
Time 45m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. If you're using bacon, put it into a large frying pan and cook over a gentle-medium heat. Stir occasionally until golden and beginning to crisp up.
- Line a roasting tin, about 20 x 28cm, with baking parchment - just scrunch it roughly at the corners. Whisk together the eggs and milk in a large jug or bowl, then stir in the bacon or ham, plus any fat from the pan, the cheddar and some seasoning. Pour into the tin, scatter with a bit of extra grated cheese, if you like, and bake for 30-35 mins until golden and set. Carry to your picnic in its tin and eat hot, warm or cold, with bread, cherry tomatoes and a few salad leaves.
Nutrition Facts : Calories 229 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 17 grams protein, Sodium 1.3 milligram of sodium
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
ULTIMATE QUICHE LORRAINE
The key to making the perfect quiche is simplicity, as you can see with this delicious recipe
Provided by Angela Nilsen
Categories Buffet, Lunch, Main course, Supper
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 9
Steps:
- For the pastry, put 175g plain flour, 100g cold butter, cut into pieces, 1 egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds.
- Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.
- Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base.
- Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn't now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins.
- Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins.
- Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.
- While the pastry cooks, prepare the filling. Heat a small frying pan, tip in 200g lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren't crisp. Remove and drain on paper towels.
- Cut three quarters of the 50g gruyère into small dice and finely grate the rest. Scatter the diced gruyère and fried lardons over the bottom of the pastry case.
- Using a spoon, beat 200ml crème fraîche to slacken it then slowly beat in 200ml double cream. Mix in 3 well beaten eggs. Season (you shouldn't need much salt) and add a pinch of ground nutmeg. Pour three quarters of the filling into the pastry case.
- Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case - you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven.
- Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm).
- Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it's also good cold.
Nutrition Facts : Calories 525 calories, Fat 45 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.21 milligram of sodium
FRITTATA LORRAINE
A crustless quiche lorraine; eggs, onions, bacon, spinach. Yum! Or, swap in your favorite ingredients. Note: low fat milk can be used in place of half and half, but the frittata may not puff up.
Provided by Team Rocco
Categories Breakfast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350 degrees.
- Heat olive oil over medium heat in oven safe skillet (most are oven safe up to 400 degrees, check with manufacturer).
- Add onion and bacon, cook for about 5-7 minutes or until bacon is crispy and onion soft.
- Make sure spinach is drained of excess water and add to onion/bacon mixture along with salt & pepper and red pepper flakes (to taste).
- Whisk eggs, cream, and cheese together in small bowl until well combined and frothy.
- Pour eggs over onion/bacon/spinach.
- Bake in 350 degree oven for 10-15 minutes or until eggs have set up.
Nutrition Facts : Calories 185.7, Fat 14.3, SaturatedFat 4.8, Cholesterol 193.5, Sodium 446, Carbohydrate 3.2, Fiber 0.9, Sugar 1.3, Protein 11.5
QUICHE LORRAINE
A buttery and flaky crust is filled with a rich custard, caramelized onions, bacon and gruyere cheese. Baked in a pie dish, this classic quiche will never go out of style and is perfect for any meal of the day.
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: Pulse the flour and salt in a food processor. Add the butter and pulse until it looks like coarse meal. Add 3 tablespoons ice water and pulse until the dough starts to come together. Add up to 1 more tablespoon ice water, a little at a time, if necessary. Form the dough into a disk and wrap in plastic wrap. Refrigerate until firm, at least 1 hour or overnight.
- Remove the dough from the refrigerator and let soften 10 minutes. Unwrap the dough on a floured surface. Roll out the dough into an 11-inch round, lightly dusting with flour as needed and turning the dough occasionally. Carefully transfer to a 9-inch pie plate and crimp the edges with your fingers. Prick the bottom of the crust all over with a fork, then refrigerate until firm, 20 to 30 minutes.
- Preheat the oven to 350˚ F. Line the dough with parchment paper and fill with dried beans or pie weights. Put on a baking sheet and bake until lightly golden around the edges, 20 to 25 minutes. Remove the parchment and weights and continue baking until golden brown in the center, 20 to 25 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling: Combine the butter, onion and a big pinch of salt in a medium skillet over low heat. Cook, stirring occasionally, until the onion is very tender and golden brown, 20 to 25 minutes. While the onion cooks, put the bacon in a small nonstick skillet over medium heat and cook, stirring occasionally, until golden brown and crisp, 7 to 10 minutes. Remove to a paper towel-lined plate. Add the bacon to the pan with the onion, along with the thyme.
- Spread the Gruyère and onion-bacon mixture in the cooled pie crust. Combine the eggs, heavy cream, chives, nutmeg, cayenne and 3/4 teaspoon salt in a large bowl and whisk until combined. Pour into the pie crust. Bake until the quiche is just set and lightly golden brown, 40 to 45 minutes. Let cool before serving.
LORRAINE FRITTATA
Fans of cheesy, onion-y, bacon-studded quiche Lorraine will like this very easy-to-make Lorraine Frittata.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Whisk Neufchatel, milk and garlic powder until smooth; reserve 1/4 cup mixture. Whisk remaining Neufchatel mixture with eggs and pepper until blended. Stir in bacon.
- Cook mushrooms and onions in nonstick skillet on medium heat 3 to 5 min. or until tender. Add to Neufchatel mixture; mix well.
- Pour into 9-inch pie plate sprayed with cooking spray.
- Bake 25 to 30 min. or until center is set. Sprinkle with shredded cheese; bake 5 min. or until melted. Drizzle with reserved Neufchatel mixture.
Nutrition Facts : Calories 200, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 175 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.6891 g, Sugar 0 g, Protein 12 g
FRITTATA LORRAINE
The classic quiche, with its onions, lardons and cheese, loses its crust and becomes a frittata. Great for those on low-carb diets. Adapted from a recipe by Aida Mollenkamp at CHOW.
Provided by DrGaellon
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler to high.
- Whisk together eggs, 1 1/4 cups of the cheese, milk and salt until smooth. Set aside.
- Melt butter in olive oil in a large, oven-safe frying pan, over medium-high heat. When butter foams, add shallots and season with salt and pepper. Cook, stirring often, until shallots soften, about 3 minutes. Add Canadian bacon and thyme, and cook another 3 minutes, stirring only once or twice, until bacon is browned.
- Pour eggs in pan and reduce heat to medium-low. Cook until the eggs are set 1" from the edge of the pan, about 10-15 minutes. Sprinkle remaining cheese evenly over the surface of the eggs and place under broiler, until puffy, golden-brown and set in the middle, 4-5 minutes.
Nutrition Facts : Calories 400.4, Fat 29.2, SaturatedFat 13, Cholesterol 485.8, Sodium 979.9, Carbohydrate 3.8, Fiber 0.1, Sugar 2.3, Protein 29.4
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