Cheese Souffle Quiche Recipes

CHEESE SOUFFLE QUICHE

Steps:

• 1. Crust: 1 C All purpose flour 1/3 C Shortening 3 tbsp Cold water 1/4 tsp Sea salt In a large mixing bowl add flour, shortening, sea salt, and cold water. With a dough cutter, mix dough well until it rolls into a ball. Remove pie crust dough and rolls into a ball. Flour table top or counter top and place dough in the center. Add flour to top of dough and roll out with a heavy rolling pin until large enough to cover a deep dish pie pan. Press into place.
• 2. Filling: In a large mixing bowl add eggs, heavy cream, sea salt, black pepper, and cayenne pepper. Mix on high until mixture is light and creamy.
• 3. Add to bottom of crust: Shredded cheese and chopped onion. Pour egg mixture over the top. Bake at 450 degrees for 15 minutes. Decrease temp to 300 degrees and bake for an additional 30 to 50 minutes. Use a knife to check center of quiche. It should come out clean. Let the quiche stand for an additional 10 minutes after being pulled from the oven. Serve hot.

NEVER-FAIL CHEESE SOUFFLE

Steps:

• Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
• Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
• Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
• About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.

KATE'S QUICHE LORRAINE SOUFFLE STYLE EXTREME VARIATIONS

Steps:

• Preheat oven to 400 degrees F (200 C, or Gas Mark 6). Butter glass deep-dish pie plate or 9-inch loose-bottomed flan tin.
• PASTRY (if not using Pillsbury refrigerated pie crust):.
• Sift the flour and salt into a large mixing bowl, rub in the butter until the mixture resembles breadcrumbs. (Some people use a food processor.).
• Mix in the egg-yolk and sufficient iced water to bind the ingredients.
• Knead the dough lightly, and then chill in the refrigerator for 30 minutes. (Cover the pastry with clingwrap).
• STAGE 1 FILLING:.
• Let eggs come to room temperature for 30 minutes.
• Meanwhile, chop bacon into small pieces and cook over medium-low heat in 10-inch skillet until lightly browned. Drain fat off.
• Meanwhile, chop shallots. Heat white truffle oil in 8-inch saute pan for 1 minute at medium heat, then saute shallots until lightly browned. Do not drain.
• OPTIONAL PIPERADE SAUCE:.
• In a 9-inch skillet, heat 2 teaspoons of the oil over moderate heat for 1 minute.
• Add the onion, green pepper, and 1/8 teaspoon of the salt and pepper. Saute for 3 minutes until softened.
• Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside.
• STAGE 2 FILLING:.
• Separate eggs into 2 medium bowls.
• In egg yolk bowl, add heavy cream (if choosing to add Gruyere or Boursin in filling, reduce heavy cream to 1 1/4 cups), nutmeg and white pepper. (If choosing to add Boursin in filling, add to cream mixture.) Whisk until smooth.
• In egg white bowl, beat with electric beater until soft peaks form.
• ASSEMBLE QUICHE:.
• If you made your own pie crust, roll out the pastry on a lightly floured surface and line a buttered 23cm/9 inch deep-dish glass pie plate or loose-bottomed flan tin. Prick the base of the flan with a fork.
• If using Pillsbury pie crust that has come to room temperature, roll out carefully and line pie plate or flan tin. Do NOT prick base of flan with fork.
• Sprinkle the cooked bacon pieces over the base of the pastry case.
• Spread the sauteed shallots evenly across the top of the bacon.
• If including Gruyere in filling, distribute it evenly across the top of the shallots.
• Carefully fold egg whites into egg yolk-cream mixture, then pour over solid ingredients already in pie plate.
• Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for 30 minutes, or until set and golden brown.
• GARNISH QUICHE:.
• Garnish the quiche with the toppings of your choice; I recommend keeping each garnish distinct. Let stand for 10 minutes.
• Use sharp knife to slice into small wedges, this is very rich.