Quiche Lorraine Paula Deans But Reduced Calorie Food

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375 °F. Combine the eggs, cream, salt and pepper in a food processor or blender. Layer the spinach, bacon and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

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- PAULA DEAN'S BUT REDUCED CALORIE

Steps:

• Preheat the oven to 375 degrees F.
• Combine the eggs, milk, salt, and pepper in a food processor or blender.
• Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.
• Cover edge of crust with foil, take off for last 10 minutes of bake time.
• Bake for 35 to 45 minutes until the egg mixture is set. Cut into 6 wedges.

QUICHE LORRAINE

Steps:

• For the pastry: Combine the flour and the salt on your work table. Add the butter and work it into the flour until the consistency is coarse. Stir and work in the egg and the water until the dough becomes a ball. Coat the work surface with a little flour and let the dough rest for at least 5 minutes.
• For the quiche: Preheat the oven to 350 degrees F. Butter a 9-inch pie dish. Spread the pastry out to cover the bottom and sides with your fingers (use flour to help, push dough from middle to sides of dish). Let the pastry stand a bit higher than the dish edge. Bake the pastry for 5 to 10 minutes. Remove from the oven before the pastry shrinks, (adjust sides if needed). Place the ham and cheese in the pan. In the meantime, beat the eggs and half-and-half with a fork in a bowl and season with salt and pepper. Pour the egg mixture into the pan and bake for 30 minutes, until the center is firm. Serve warm with a salad, if desired.

QUICHE LORRAINE

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.

CRUSTLESS QUICHE LORRAINE

Steps:

• Preheat your oven to 350 degrees F. Grease the bottom and sides of a 9-inch pie plate with butter.
• Cook the bacon until crisp and chop it. It's easy to cook it in the microwave in two batches.
• In a medium bowl, whisk together the eggs, heavy cream, white pepper, and cayenne pepper.
• Fold in the chopped cooked bacon, onions, and grated cheese. Pour the mixture into the prepared pie plate and gently mix to evenly distribute the bacon pieces.
• Bake until the quiche is puffed and golden, and a toothpick inserted in its center comes out clean, 30-40 minutes.*
• Cool the quiche for 30 minutes in the pan on a cooling rack, then slice it into 8 slices and serve.

HASH BROWNS QUICHE - PAULA DEEN

Steps:

• Preheat oven to 450 degrees F.
• Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
• Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
• Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.