QUICHE LORRAINE
With smoky bacon, nutty Gruyère, and shallots, this classic quiche Lorraine is one of the most satisfying dishes imaginable.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h15m
Yield 4 to 6
Number Of Ingredients 9
Steps:
- Blind bake the crust: Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. (If there are any cracks in the crust, see note below on how to patch them up.) Prick the bottom and sides all over with a fork. Place the crust on a baking sheet to make it easy to move in and out of the oven. Bake on until lightly golden, 10 to 15 minutes. Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate. (If it cracks while baking, see note below for instructions on how to patch it up.) Set aside and reduce the oven temperature to 325°F.
- In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Remove the pan from the heat and set aside.
- In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.
- Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.
- Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.
- Note: Don't panic if your crust has cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then proceed with the recipe. If the crust cracks while blind baking, patch it afterwards and place it back in the oven for a minute or so to set. It should be good as new.
- Make-Ahead Instructions: This quiche can be fully prepared up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and heat in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
- Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Remove the quiche from the freezer about 24 hours prior to eating. Remove the plastic wrap and reheat it, covered with foil, in a 300°F oven for 35 to 45 minutes, or until hot in the center.
Nutrition Facts : Calories 616, Fat 51 g, Carbohydrate 24 g, Protein 16 g, SaturatedFat 24 g, Sugar 3 g, Fiber 1 g, Sodium 575 mg, Cholesterol 232 mg
CLASSIC QUICHE LORRAINE
Originally made with just bacon. Now, it usually contains onions and Gruyere cheese. A small wedge with a simple fruit salad and/or green salad makes a lovely lunch or light dinner.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet over medium-high heat, cook the bacon until crisp; transfer bacon to a paper-towel lined plate using a slotted spoon; let bacon drain.
- Discard all but 1 tablespoon bacon drippings from pan.
- Add in onion and shallot; stir/saute for 5 minutes or until tender; stir in parsley.
- In a mixing bowl, whisk together the eggs, half-and-half, mustard, nutmeg, salt, and pepper; add in onion mixture and bacon; stir to combine.
- Sprinkle cheese over the bottom of the pie shell.
- Pour egg mixture over all.
- Bake in a 350 degree oven for about 40-45 minutes or until knife inserted into center comes out clean (cover pie crust edges as appropriate if become too brown).
- Let stand for 10 minutes.
- Cut into wedges and serve.
Nutrition Facts : Calories 443.8, Fat 33.6, SaturatedFat 14.1, Cholesterol 163.2, Sodium 612.5, Carbohydrate 20, Fiber 1.5, Sugar 1.6, Protein 15.6
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.
QUICHE LORRAINE II
Bacon, eggs, cheese and onions. It's a delicious way to start a meal!
Provided by LADYNUSS
Categories Breakfast and Brunch Eggs
Time 1h5m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 17 g, Cholesterol 106.3 mg, Fat 26.3 g, Fiber 0.7 g, Protein 13.6 g, SaturatedFat 10 g, Sodium 463.4 mg, Sugar 3.4 g
NEW QUICHE LORRAINE
I discovered quiche Lorraine while studying French in high school. After trying many recipes over the years and being dissatisfied with each one I have put my own spin on this classic recipe that results in a crisp crust and tender custard. Serve with a side salad if desired. Bon appetite!
Provided by MKCortes (Latin Goddess)
Categories Breakfast and Brunch Eggs Quiche
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Reserve about 2 tablespoons bacon drippings in the skillet.
- Cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened, 5 to 10 minutes.
- Place thawed pie crust in a pie dish; prick holes in the bottom and sides of crust using a fork.
- Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).
- Whisk half-and-half and sour cream together in a bowl; beat eggs into half-and-half mixture. Mix Swiss cheese, salt, black pepper, and cayenne pepper into half-and-half mixture; add bacon, onion mixture, and parsley. Pour mixture into the crust.
- Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 to 50 minutes. Cool for 10 minutes before slicing into wedges.
Nutrition Facts : Calories 391 calories, Carbohydrate 27.1 g, Cholesterol 134.2 mg, Fat 27.7 g, Fiber 2.4 g, Protein 10.2 g, SaturatedFat 12.3 g, Sodium 477.4 mg, Sugar 0.8 g
EASY QUICHE LORRAINE RECIPE
Enjoy a brunch classic anytime with our Easy Quiche Lorraine Recipe. Our Easy Quiche Lorraine Recipe is simple to make thanks to a ready-to-use pie crust.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 1h15m
Yield 8 servings, 1 piece each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 280, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 130 mg, Sodium 350 mg, Carbohydrate 16 g, Fiber 0.655 g, Sugar 3 g, Protein 12 g
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!
Nutrition Facts : Calories 601 kcal, Carbohydrate 36 g, Cholesterol 193 mg, Fiber 2 g, Protein 25 g, SaturatedFat 18 g, Sodium 650 mg, Sugar 5 g, Fat 40 g, ServingSize 6 servings, UnsaturatedFat 0 g
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.
QUICK QUICHE LORRAINE
Make and share this Quick Quiche Lorraine recipe from Food.com.
Provided by pamela t.
Categories European
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Using a fork prick the inside of the frozen pie crust.
- Bake for 8 minutes.
- Remove from the oven and lower oven to 325F.
- Meanwhile cook the bacon in a medium skillet on medium heat. Drain on paper towels.
- Add chopped onion and salt and pepper to bacon fat. Saute over medium heat about 5 minutes.
- Increase to heat to high and cook onions until golden.
- Transfer onion to pie shell.
- In a large bowl, beat the eggs with the half and half. Stir in the cheese and cooked bacon.
- Pour this mixture into pie shell.
- Bake until set, about 40 minutes.
- Let stand 10 minutes before slicing.
FREEZABLE QUICHE LORRAINE
This delicious and freezer-friendly quiche shows how easy it is to lasso the power of your freezer. The recipe comes from It's Always Freezer Season: How to Freeze Like a Chef With 100 Make-Ahead Recipes ($27, amazon.com). Chef Ashley Christensen and food writer Kaitlyn Goalen show how simple it can be to preserve fresh ingredients and complete heat-and-eat meals like this quiche.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line pie shell with parchment and fill with pie weights, dry beans, or raw rice. Bake 30 minutes. Remove weights and parchment; bake until crust is cooked through and golden brown, 15 minutes more. Let cool completely on a wire rack.
- In a large bowl, whisk eggs and salt until blended. Add cream and milk and whisk to incorporate fully. Set aside. In a small bowl, mix together Jarlsberg and Grana Padano. Layer one-third of cheese mixture in pie shell. Next, layer half of mushrooms, followed by half of shallots, and then half of bacon. Repeat these four layers, beginning with half of remaining cheese, and ending with rest of cheese. Pour egg mixture over layers. Cover edge of crust with foil to prevent overbrowning.
- Bake quiche, rotating pan 180 degrees halfway through, until filling is set, 40 to 50 minutes. Transfer to a wire rack and let cool about 10 minutes, if serving immediately. If freezing, let cool to 70°, then transfer to refrigerator and chill to 40°.
- Freezing: If freezing whole quiche, wrap in two layers of plastic. Label and date, and freeze up to 3 months. To freeze individual portions, cut quiche into 8 slices and arrange on a rimmed baking sheet. Freeze at least 4 hours and up to overnight for a formative freeze. Wrap each frozen slice in plastic, place all of the slices in a resealable plastic bag, label and date, and return to freezer for up to 1 month.
- Reheating: If reheating whole quiche, unwrap, place in a cold oven, and heat to 325°. When oven reaches temperature, bake until warm throughout or a thermometer inserted into center registers 150°, 60 to 70 minutes. If reheating individual slices, unwrap, place on a rimmed baking sheet, place in a cold oven, and heat to 325°. When oven reaches temperature, bake until warm throughout, 10 to 15 minutes.
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- Prepare the homemade pie crust and chill, or use store-bought pie crust. Roll out 1 pie crust to 12" on a lightly floured surface or between two pieces of parchment paper, then transfer to the tart pan*. Press the pastry dough into the pan with your fingers to mold to the pan. Freeze for about 30 minutes, meanwhile, preheat the oven to 350˚F with the rack in the middle.
- If using a store-bought crust, follow the package instructions for pre-baking. Otherwise, remove the prepared pastry tart from the freezer and blind bake it by first poking the bottom with a fork about every inch or so. Next, line the tart with parchment paper or foil allowing the ends to stick out a couple of inches above the tart edges.
- While pie is pre-baking, preheat a large skillet over medium heat and add chopped bacon. Cook, stirring often until the fat is rendered and the bacon is crisp. Remove bacon with a slotted spoon to a separate dish. Add the diced onions to the bacon fat and cook stirring often until the onions are golden. Remove with a slotted spoon to the dish with the bacon.
- Bake the quiche Lorraine in a preheated 350˚F oven for about 50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly. The quiche will continue cooking after it is removed from the oven. Cool slightly before serving and garnish with parsley if desired.
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