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
QUICHE SUPREME
This quiche recipe is the best! It is easy to make and tastes SO delicious! Freezes well after it is baked. Use ham, bacon or sausage, or any combination thereof!
Provided by prissycat
Categories Breakfast and Brunch Eggs
Time 1h15m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.
- In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.
- In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.
- Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.
Nutrition Facts : Calories 409.4 calories, Carbohydrate 14.1 g, Cholesterol 147.9 mg, Fat 32.5 g, Fiber 0.5 g, Protein 15.4 g, SaturatedFat 16.5 g, Sodium 591.6 mg, Sugar 1.8 g
QUICHE - MASTER RECIPE
Make and share this Quiche - Master Recipe recipe from Food.com.
Provided by Kirstin in the Couv
Categories Savory Pies
Time 45m
Yield 1 quiche
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Fill parbaked shells and bake until set.
- Any filling you wish to use.
- Serve warm or at room temperature.
CRUSTLESS QUICHE MASTER RECIPE
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 1 (9-inch) quiche, 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
- Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
- Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
CHEF MICHAEL'S "ANYTIME QUICHE"
An exciting "anytime quiche" that can be served warm for a breakfast, brunch, dinner, or compliment with a side of fresh fruit and your favorite beverage. For added taste and presentation, place a dollup of mild or medium Salsa over each slice! It's a delight, guaranteed !
Provided by Chef Michael 1171930
Categories Breakfast
Time 40m
Yield 1 pie Quiche, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- thinly coat round glass or 6 X 9 Pyrex baking dish bottom and sides with canola or vegetable oil. Prepre and arrange your own pie crust or pre-formed one in baking dish and bake for approx ten minutes at 350 degrees. Remove from oven and evenly spread chopped or diced desired ingredients in the pie dish. Combine remaining ingredients in a large mixing bowl including the shredded cheese. Pour over into pie dish. Preheat and bake uncovered on middle or top oven rack at 350 degrees for approximately 30 - 35 minutes or until quiche begins to lightly brown on top. Remove from oven, allow to cool a bit, and serve with a dollup of mild or medium (Pace) Salsa and a side of fresh fruit.
Nutrition Facts : Calories 709.6, Fat 55.8, SaturatedFat 26.5, Cholesterol 411, Sodium 690.1, Carbohydrate 23.9, Fiber 1, Sugar 2.6, Protein 27.8
CLASSIC QUICHE
Make and share this Classic Quiche recipe from Food.com.
Provided by Dawn399
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees.
- Unfold pie crust and place into 9 inch pie pan.
- Press firmly into pie pan and bake for 8 minutes.
- set aside.
- Prepare filling--------------.
- In a large skillet, cook bacon 5-6 minutes until crisp and drain on paper towel.
- In a small bowl, beat eggs, add half and half and nutmeg and blend well.
- Crumble bacon over baked pie crust and sprinkle cheese over crumbled bacon.
- Carefully pour egg mixture into pie pan.
- Bake quiche at 425 for 15 minutes.
- Reduce heat to 350 degrees and bake 15-20 minutes longer until golden brown or until knife inserted in center comes out clean.
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