QUICHE LORRAINE
The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s. Since then we have gone through what has amounted to the quiching of America. Like ice cream, the quiche appears in all flavors -- from asparagus to zucchini. This recipe makes enough filling for a pie dish. If you use a tart pan, expect to have extra custard.
Provided by Craig Claiborne
Categories brunch, dinner, lunch, pies and tarts, main course
Time 45m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Line a nine-inch pie plate with the pastry. By all means build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.
- Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.
- Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
- Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.
- Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.
- Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.
- Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.
EASY ENGLISH QUICHE LORRAINE
Crowd-pleaser and easy!
Provided by LTurner612
Categories Breakfast and Brunch Eggs Quiche
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Press puff pastry sheet into the bottom and up the sides of a shallow casserole dish or 8-inch pie plate.
- Beat milk, eggs, spinach, salt, and pepper together in a bowl. Spread a thin layer of cheese onto the pastry crust in the baking dish; sprinkle ham over the top. Pour egg mixture over ham and sprinkle remaining cheese over the top. Arrange tomato slices over the cheese.
- Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until crust is browned, about 30 minutes more.
Nutrition Facts : Calories 610.7 calories, Carbohydrate 33.4 g, Cholesterol 188.9 mg, Fat 41.8 g, Fiber 1.5 g, Protein 25.3 g, SaturatedFat 15.3 g, Sodium 663 mg, Sugar 4.7 g
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.
ENGLISH QUICHE LORRAINE
Growing up in the U.K. we used to make this all the time. Our guests have asked so many times for this recipe. Well here it is. I bake this quiche for friends at Christmas. Just wrap up in aluminum and voila! A tasty Christmas breakfast that they can wake up to.
Provided by FroogleFamily
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Press the puff pastry into the bottom and up the sides of a shallow casserole dish or 8 inch pie plate.
- In a small bowl, beat eggs and milk with a fork until blended. Season with salt and pepper. Sprinkle a thin layer of Swiss cheese in the bottom of the pastry crust. Sprinkle crumbled bacon over the cheese. Pour the egg mixture into the pastry and sprinkle with the rest of the cheese. Arrange slices of tomato on top.
- Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Continue to bake for an additional 30 minutes, or until crust is browned.
Nutrition Facts : Calories 761.2 calories, Carbohydrate 34.4 g, Cholesterol 178.8 mg, Fat 53.6 g, Fiber 1.2 g, Protein 34.8 g, SaturatedFat 20.9 g, Sodium 970.9 mg, Sugar 4.8 g
QUICHE LORRAINE I
Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!
Provided by Laundrie
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 761.2 calories, Carbohydrate 18.7 g, Cholesterol 267.1 mg, Fat 68.1 g, Fiber 1.3 g, Protein 19.2 g, SaturatedFat 30.5 g, Sodium 1021.7 mg, Sugar 1.2 g
QUICHE LORRAINE
I have used this tried and true recipe for many years. It is from an old Betty Crocker Cookbook. A few reviewers have mentioned the onions don't cook enough. Please note that the instructions say "minced onions". It is a very small cut. If you don't intend to cut the onions that small, please do sauté them first. I have great results every time I have made this quiche using a ready from the freezer 9-inch pie crust.
Provided by SharleneW
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450°F.
- Sprinkle bacon, cheese and onion in pastry-lined pie pan.
- Whisk eggs slightly, Beat in remaining ingredients.
- Pour mixture into pie pan.
- Bake for 15 minutes at 450°F.
- Reduce oven temperature to 300°F.
- Bake an additional 30 minutes.
- Quiche is done when knife inserted 1 inch from edge comes out clean.
- Important--let stand 10 minutes before cutting.
Nutrition Facts : Calories 619, Fat 54.7, SaturatedFat 27.4, Cholesterol 260.1, Sodium 692.2, Carbohydrate 18.2, Fiber 1.3, Sugar 1.1, Protein 14.5
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