Cheesy Quiche Lorraine Recipes

CHEESY QUICHE LORRAINE

Steps:

• Cook chopped bacon in a heavy skillet with a little butter or olive oil until browned.
• Remove the bacon from the skillet to a glass or paper plate lined with a couple paper towels.
• Butter a 9" glass pie dish.
• Spread bacon and then the grated Gruyere in the pie plate.
• Whisk together the eggs, creme fraiche, salt, and pepper.
• Pour over the bacon and cheese, using a fork to gently distribute the bacon and cheese evenly.
• Bake the quiche in a water bath in a 350F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.
• Serve hot or at room temperature.
• Note: A water bath is simply placing the dish to be cooked in a larger dish, then filling the larger dish with water to about 1" from the top of the smaller dish, then bake.
• I get the water ready to pour, place the uncooked quiche in the larger dish and then into the oven, and THEN pour the water in.
• Be very careful pulling this out of the oven.
• Move slowly so the hot water doesn't slosh about.
• Don't pull your oven rack out with the dish on it unless your rack moves very smoothly or the water will slosh.

CHEESY QUICHE

Steps:

• Preheat the oven to 350 degrees F. Heavily spray a 12-cup nonstick muffin pan with nonstick cooking spray.
• Heat a large skillet over medium heat. Add the bacon and cook until crispy, about 6 minutes. Remove the bacon to a plate with a slotted spoon and pour 2 to 3 tablespoons of the bacon fat (see Cook's Note) into a large, heatproof bowl. To the bacon fat, add the crushed corn flakes and Cheddar. Stir the mixture together until it starts to clump. Press the mixture into the cups of the prepared muffin pan. Bake until lightly browned, about 5 minutes. Remove and cool slightly on a baking rack in the pan.
• Return the skillet to medium-high heat and add the butter. Once the butter is melted, add the onions and cook until softened and starting to brown, 3 to 4 minutes. Sprinkle on the mustard, salt, paprika and pepper. Stir the collard greens into the onion mixture. Continue cooking the greens, stirring occasionally, until wilted, 5 to 6 minutes. Set aside to cool slightly.
• Whisk together the half-and-half and eggs, then stir in the greens. Pour some of the egg mixture into each crust in the pan to come about three-quarters of the way up and sprinkle on the bacon. Bake until the egg has set and doesn't jiggle, 15 to 20 minutes. Set the mini quiches on a baking rack for 10 minutes to cool. Serve warm or at room temperature.

QUICHE LORRAINE I

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
• In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
• Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

DONNA'S CHEESY QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a skillet over medium high heat. Add onion and saute until soft, about 3 to 5 minutes.
• In a large bowl, beat together eggs, cream, basil, oregano, salt and pepper.
• Spoon the onions into the pie crust. Pour the egg mixture over the onions. Sprinkle shredded cheese on top.
• Bake in preheated oven until a toothpick inserted into center of the quiche comes out clean, about 30 to 40 minutes. Let cool slightly before serving.

EASY QUICHE LORRAINE

Steps:

• Spray pie pan with non-stick cooking spray.
• Place hash browns in pie pan.
• Sprinkle with salt & pepper.
• Top with onions and ham.
• Beat eggs and milk.
• Pour over hash browns.
• Top with cheese.
• Bake at 400 for 30 minutes.

EASY QUICHE LORRAINE

Steps:

• Preheat oven to 375 degrees. Line pie crust with foil and prebake crust for 8 minutes. Let cool while you are preparing filling.
• Following package instructions, microwave pre-cooked bacon until crisp. Crumble the entire package into small pieces. This makes about 1 cup.
• Mix bacon, cheese, onion and parsley in a medium bowl.
• Whisk together eggs, mayonnaise, pepper and evaporated milk in smaller bowl.
• Put cheese bacon mixture evenly in pie shell. Pour egg mixture evenly over cheese bacon mixture.
• Bake for 35 to 40 minutes. Let stand 5 minutes (or more) before serving. Makes 4 large or 6 moderate servings.

CLASSIC QUICHE LORRAINE

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.

BEAUTIFUL QUICHE LORRAINE

Steps:

• Combine the cheese and flour and sprinkle into the pie shell.
• Spread the ham evenly over this.
• Combine the eggs, milk, salt and mustard.
• Beat until smooth and pour evenly over the cheese and ham.
• Bake at 375 degrees for 45 minutes, or until the custard is set.
• Serve warm, garnished with chopped parsley.
• To freeze: Prepare recipe through step 4. Wrap well with saran wrap and then foil. Freeze.
• To serve: Thaw in fridge overnight. Bake as directed.