Quiche Lorraine I Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE BEST QUICHE LORRAINE



The Best Quiche Lorraine image

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

1 cup all-purpose flour, plus more for dusting (see Cook's Note)
Kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water
1 tablespoon unsalted butter
1 small yellow onion, very thinly sliced
Kosher salt and freshly ground black pepper
4 ounces slab bacon, cut into 1/2-inch pieces
2 teaspoons fresh thyme leaves
1/2 cup shredded Gruyere (about 2 ounces)
1 cup heavy cream
2 large eggs

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.

EASY QUICHE LORRAINE



Easy Quiche Lorraine image

It's a delicious way to start a meal!

Provided by LADYNUSS

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 55m

Yield 6

Number Of Ingredients 8

1 recipe pastry for a 9 inch single crust pie
6 slices bacon
1 onion, chopped
3 eggs, beaten
1 ½ cups milk
¼ teaspoon salt
1 ½ cups shredded Swiss cheese
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Line pastry with a double layer of aluminum foil. Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees F (165 degrees C).
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender; drain and set aside.
  • In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shell.
  • Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 21.1 g, Cholesterol 141.8 mg, Fat 33.8 g, Fiber 1.4 g, Protein 17.9 g, SaturatedFat 13 g, Sodium 641.7 mg, Sugar 4.3 g

QUICHE LORRAINE



Quiche Lorraine image

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

Pastry for a one-crust nine-inch pie (see pastry recipe)
4 strips bacon
1 onion, thinly sliced
1 cup Gruyère or Swiss cheese, cubed
1/4 cup grated Parmesan cheese
4 eggs, lightly beaten
2 cups heavy cream or 1 cup each milk and cream
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Tabasco sauce to taste

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.

QUICHE LORRAINE I



Quiche Lorraine I image

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

1 (9 inch) prepared pie crust
12 slices bacon
1 cup shredded Swiss cheese
⅓ cup minced onion
4 eggs, beaten
2 cups light cream
¾ teaspoon salt
¼ teaspoon white sugar
⅛ teaspoon cayenne pepper

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

THE BEST QUICHE LORRAINE



The Best Quiche Lorraine image

Nestled in a buttery, rustic crust, this quiche is filled with sweet onions, bacon bits and cheese. It's truly the best quiche Lorraine recipe. -Shannon Norris, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 2h15m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust deep-dish pie
1 package (12 ounces) thick-sliced bacon strips, coarsely chopped
3 large sweet onions, chopped
1 tablespoon minced fresh thyme
1/2 teaspoon coarsely ground pepper
1/8 teaspoon ground nutmeg
1-1/2 cups shredded Gruyere cheese
1/2 cup grated Parmesan cheese
8 large eggs, room temperature
2 cups whole milk
1 cup heavy whipping cream

Steps:

  • On a lightly floured surface, roll dough to a 14-inch circle. Transfer to a 9-in. springform pan; press firmly against bottom and sides. Refrigerate while preparing filling., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add onions to drippings; cook and stir over medium heat until caramelized, 20-25 minutes. Stir in thyme, pepper and nutmeg; remove from the heat. Cool slightly. Stir in cheeses and reserved bacon; spoon into crust. Preheat oven to 350°. In a large bowl, whisk eggs, milk, and cream until blended; pour over top. Place springform pan on a rimmed baking sheet., Bake on a lower oven rack until a knife inserted near the center comes out clean, 75-85 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife. Remove rim from pan.

Nutrition Facts : Calories 671 calories, Fat 49g fat (27g saturated fat), Cholesterol 308mg cholesterol, Sodium 841mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 25g protein.

More about "quiche lorraine i recipes"

CLASSIC QUICHE LORRAINE | CANADIAN LIVING
Web In large bowl, whisk together eggs, milk and cream. Crumble bacon and add to egg mixture along with onion. Brush mustard over base of pastry shell; sprinkle with cheese. Pour in egg mixture. Bake in centre of 375°F (190°C) oven until knife inserted in centre comes out clean, about 35 minutes. Let cool on rack for 10 minutes.
From canadianliving.com
See details


EASY QUICHE LORRAINE RECIPE - HOW TO MAKE QUICHE LORRAINE
Web Mar 15, 2023 Food and Cooking Recipes Quiche Lorraine This classic dish comes with a buttery crust and plenty of bacon! By Georgia Goode and Recipe by Sloane Layton Published: Mar 15, 2023 4 1 Rating Jump to recipe Presumably you're here for the quiche lorraine recipe, but we know why you're really here—it's the bacon!
From thepioneerwoman.com
See details


CLASSIC QUICHE LORRAINE RECIPE (BACON, SHALLOTS, AND GRUYèRE) - KITCHN
Web Mar 17, 2023 Pour the custard over the cheese. Sprinkle with the cooled bacon-shallot mixture. Bake for 30 to 40 minutes. Bake on the hot baking sheet until the quiche is browned around the edges and is mostly set but has a gentle wiggle to the center, 30 to 40 minutes. Cool completely for 2 hours. Let the quiche cool for 2 hours.
From thekitchn.com
See details


EASY QUICHE LORRAINE RECIPE BY MARY BERRY | HOUSE & GARDEN
Web Feb 24, 2023 Cooking Time 30 minutes to bake in the oven This quiche Lorraine is a classic French recipe, presented by the Great British Baking doyenne Mary Berry. France is, after all, the fountainhead of all the best indulgences (it’s nigh on possible to deny the power of bacon, cheese and cream, all wrapped inside buttery pastry).
From houseandgarden.co.uk
See details


QUICHE LORRAINE RECIPE - SOUTHERN LIVING
Web Nov 28, 2023 2 Reviews A brunch classic, Quiche Lorraine has all of our favorite food groups: buttery pastry, eggs, and bacon. By Southern Living Test Kitchen Updated on November 28, 2023 Rate Active Time: 20 mins Total Time: 1 hr 10 mins Servings: 6 Quiche Lorraine is a brunch classic.
From southernliving.com
See details


CLASSIC FRENCH QUICHE LORRAINE - ONCE UPON A CHEF
Web Mar 22, 2022 Step-by-Step instructions To begin, remove the pie crust from freezer and thaw for about 10 minutes. Prick the bottom and sides all over with a fork. 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.) Don’t panic if your crust cracks in the oven.
From onceuponachef.com
See details


BEST QUICHE LORRAINE RECIPE - HOW TO MAKE QUICHE LORRAINE - DELISH
Web Feb 24, 2023 Step 2 Preheat oven to 375°. On a lightly floured surface, roll out crust until ¼” thick. Loosely drape over a 9” pie plate and crimp edges. Refrigerate until ready to use. Step 3 In a large ...
From delish.com
See details


BA’S BEST QUICHE LORRAINE RECIPE | BON APPéTIT
Web May 9, 2023 1 tsp. sugar 2 cups all-purpose flour, plus more for surface 5 Tbsp. chilled unsalted butter, cut into pieces 3 Tbsp. chilled lard or vegetable shortening Filling and Assembly
From bonappetit.com
See details


QUICHE LORRAINE | RECIPETIN EATS
Web Apr 13, 2018 The dough comes together in mere minutes – flour, butter, salt, water, blitz = ball of soft dough ready for baking. Get the recipe for a easy homemade Quiche Crust. It’s really hard to capture how buttery and flaky the homemade shortcrust pastry is in a photo, but here’s my attempt.
From recipetineats.com
See details


QUICHE LORRAINE RECIPE - SIMPLY RECIPES
Web Sep 25, 2023 Spring Mother's Day Quiche Lorraine This classic French quiche has a buttery crust and plenty of bacon. By Elise Bauer Updated September 25, 2023 24 Ratings In This Recipe Milk or Cream? A Crustless Option Freezing & Reheating Try These Great Quiche Recipes
From simplyrecipes.com
See details


QUICHE LORRAINE (THE BEST) | RICARDO
Web Filling. Meanwhile, in a skillet, brown the bacon. Add the onion and cook until soft. Drain the cooking fat. Let cool. In a bowl, combine the cream and eggs with a whisk, until smooth. Stir in the bacon mixture and cheese. Season with salt and pepper. Pour into the crust and bake for about 45 minutes or until the quiche is lightly browned.
From ricardocuisine.com
See details


QUICHE LORRAINE RECIPE - BBC FOOD
Web Cooking time 30 mins to 1 hour Serves Serves 6 Ingredients For the pastry 175g/6oz plain flour, plus extra for dusting 75g/2¾oz butter, plus extra for greasing salt For the filling 250g/9oz...
From bbc.co.uk
See details


CLASSIC QUICHE LORRAINE RECIPE - BBC FOOD
Web Method. For the shortcrust pastry, put the flour, butter and a pinch of salt in a food processor and process briefly. Add half of the beaten egg and continue to process.
From bbc.co.uk
See details


QUICHE LORRAINE RECIPE - SIMPLY HOME COOKED
Web Feb 18, 2023 Remove the parchment paper and pie weights and bake for another 12-15 minutes. Cook the bacon. Cook the bacon on a baking sheet at 400 degrees Fahrenheit for about 15-20 minutes flipping halfway through or cook it until golden and fully cooked. Let it cool, then chop it into small pieces.
From simplyhomecooked.com
See details


CLASSIC QUICHE LORRAINE RECIPE - NATASHASKITCHEN.COM
Web Nov 19, 2019 Classic Quiche Lorraine Recipe 315 comments #Breakfast #Freezer Friendly Quiche Lorraine is a combination of a delicious flaky Pie Crust that is filled with savory egg custard. Bacon, cheese, caramelized onions, and other fillings can take this quiche recipe from ordinary to extraordinary.
From natashaskitchen.com
See details


Related Search