Best Classic Quiche Lorraine Recipes

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

QUICHE LORRAINE



Quiche Lorraine image

This is such a classic. It's the kind of recipe that takes me straight to a French bistro. Pair it with a salad of radicchio or any bitter greens and a glass of dry white wine and I would call it the finest meal. I also eat leftover quiche warmed gently in the toaster oven. You can use a store-bought crust to save time. Also, my mom always puts a dash of hot sauce in the batter to give it a little kick. Try it.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 17

1 stick unsalted butter, cubed and chilled, plus more for greasing the pie plate
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
2 large egg yolks
2 to 3 tablespoons ice water
1/2 pound slab bacon, trimmed and cut into "lardons" (1/4-inch-thick by 1-inch-long matchsticks)
4 large eggs
1 1/2 cups half-and-half
1/2 cup whole milk
1/4 teaspoon ground nutmeg
2 dashes hot sauce
Dash Worcestershire sauce
1 teaspoon kosher salt
Freshly ground black pepper
2 cups grated Gruyere
1/2 cup finely grated Parmesan
Minced fresh chives, for garnish

Steps:

  • For the dough: Preheat the oven to 350 degrees F. Butter a 9-inch pie plate and set aside.
  • Pulse the flour and salt in a food processor to blend. Pulse in the egg yolks and butter. (Do not overmix.) Add the ice water through the top and pulse until the dough comes together and forms a loose ball. Turn the dough onto a floured surface.
  • Place the dough between two sheets of parchment paper. Roll into a round, about 10 inches in diameter. Press the dough gently into the bottom and up the sides of the prepared pie plate. Ideally, there should be about an inch of excess dough hanging over the edge. Pinch the dough up to create a crimped edge. Place one sheet of parchment over the dough and fill with pie weights. Bake until lightly brown, 16 to 18 minutes. Remove the parchment paper and pie weights and let cool.
  • For the quiche custard: Cook the lardons in a skillet until crispy, 5 to 8 minutes. Set aside.
  • Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a large bowl. Stir in the cheeses.
  • Place the pie shell on a rimmed baking sheet. Scatter three-quarters of the bacon over the shell, then pour the custard over the top. Bake until set and brown and bubbly on top, 25 to 30 minutes. Garnish with the remaining bacon and chives. Slice and serve.

CLASSIC QUICHE LORRAINE



Classic Quiche Lorraine image

Originally made with just bacon. Now, it usually contains onions and Gruyere cheese. A small wedge with a simple fruit salad and/or green salad makes a lovely lunch or light dinner.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 12

4 -6 slices bacon, diced
1 cup chopped yellow onion
1 shallot, chopped
1 tablespoon finely chopped parsley
3 large eggs
1 1/2 cups half-and-half or 1 1/2 cups milk
1/4 teaspoon dry mustard
1 dash ground nutmeg
1/2 teaspoon salt (or to taste)
fresh ground pepper
1 1/4 cups grated gruyere cheese
1 (9 inch) pie shells, partially baked

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.

Nutrition Facts : Calories 443.8, Fat 33.6, SaturatedFat 14.1, Cholesterol 163.2, Sodium 612.5, Carbohydrate 20, Fiber 1.5, Sugar 1.6, Protein 15.6

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



Quiche Lorraine image

Recreate this classic quiche with our basic recipe. Buttery pastry filled with salty bacon, eggs and gruyère cheese, what's not to love?

Categories     Workday lunches, Midweek Dinner

Time 1h30m

Yield Serves 8

Number Of Ingredients 12

1 3/4 cup plain flour
150 gram (4½ ounces) cold butter, chopped coarsely
1 egg yolk
2 teaspoon lemon juice
1 tablespoon iced water
2 teaspoons olive oil
1 onion, finely chopped
3 rindless bacon slices (195g), chopped finely
3 eggs
300 millilitres pouring cream
1/2 cup (125ml) milk
3/4 cup (120g) coarsely grated gruyère cheese

Steps:

  • Make pastry: Sift flour into a medium bowl; rub in butter. Add egg yolk, juice and enough of the water to make ingredients cling together. Knead gently on a floured surface until smooth. Cover; refrigerate 30 minutes.
  • Preheat oven to 200°C/400°F.
  • Roll pastry between sheets of baking paper until large enough to line a 25cm (10-inch) round, 3.5cm (1½-inch) deep, loose-based fluted tart tin. Lift pastry into tin; gently press pastry into the base and side. Trim edge. Place tin on oven tray. Line pastry case with baking paper; fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans; bake for a further 10 minutes or until golden. Cool.
  • Reduce oven to 180°C.
  • Heat oil in a small frying pan over medium heat; cook onion and bacon, stirring, for 8 minutes or until onion is soft. Drain on paper towel. Cool. Sprinkle bacon mixture on pastry case.
  • Whisk eggs in a medium bowl; whisk in cream, milk and cheese. Pour mixture into pastry case.
  • Bake quiche for 35 minutes or until filling is set (see tips). Leave in tin for 5 minutes before removing from tin.

Nutrition Facts : ServingSize Serves 8

CLASSIC QUICHE



Classic Quiche image

This recipe, which is a perfect main dish for brunch, makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 6h

Number Of Ingredients 10

1 3/4 cups all-purpose flour, plus more for dusting
1 teaspoon coarse salt
1 stick cold unsalted butter, cut into pieces
1 large egg, plus 1 large egg yolk
3 tablespoons ice water
6 large eggs
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
  • Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
  • Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
  • Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
  • Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
  • Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
  • Add any toppings. Bake 10 minutes; reduce oven to 325 degrees. Bake until filling is just set. Let cool about 1 hour before serving.

ULTIMATE QUICHE LORRAINE



Ultimate quiche Lorraine image

The key to making the perfect quiche is simplicity, as you can see with this delicious recipe

Provided by Angela Nilsen

Categories     Buffet, Lunch, Main course, Supper

Time 1h15m

Yield Cuts into 8 slices

Number Of Ingredients 9

175g plain flour
100g cold butter, cut into pieces
1 egg yolk
200g pack lardons, unsmoked or smoked
50g gruyère
200ml carton crème fraîche
200ml double cream
3 eggs, well beaten
pinch ground nutmeg

Steps:

  • For the pastry, put 175g plain flour, 100g cold butter, cut into pieces, 1 egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds.
  • Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.
  • Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base.
  • Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn't now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins.
  • Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins.
  • Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.
  • While the pastry cooks, prepare the filling. Heat a small frying pan, tip in 200g lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren't crisp. Remove and drain on paper towels.
  • Cut three quarters of the 50g gruyère into small dice and finely grate the rest. Scatter the diced gruyère and fried lardons over the bottom of the pastry case.
  • Using a spoon, beat 200ml crème fraîche to slacken it then slowly beat in 200ml double cream. Mix in 3 well beaten eggs. Season (you shouldn't need much salt) and add a pinch of ground nutmeg. Pour three quarters of the filling into the pastry case.
  • Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case - you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven.
  • Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm).
  • Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it's also good cold.

Nutrition Facts : Calories 525 calories, Fat 45 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.21 milligram of sodium

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.

THE BEST CLASSIC QUICHE



The Best Classic Quiche image

From the flaky pie crust to the creamy egg filling, this recipe a basic quiche is not only easy to make but downright delicious! Choose your desired filling to suit your family's preferences.

Provided by Kristen Chidsey

Categories     Breakfast

Time 45m

Number Of Ingredients 7

1 9-inch pie crust (refrigerated, homemade, or frozen)
4 eggs
1 cup cream (or half and half or whole milk)
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
2 cups flavor additions (see notes for suggestions)

Steps:

  • If using a refrigerated pie sheet or homemade pie crust, roll out pastry dough into a 1/4 inch thick circle and place it into a 9-inch pie pan or 9-inch deep-dish tart pan. Trim off excess pie dough and crimp edges using your fingers. Place pie dough into the freezer for 15 minutes or in the refrigerator for 1 hour.
  • Preheat oven to 375 degrees F.
  • If using a refrigerated pie sheet or homemade pie crust, line the crust with parchment paper and fill it with dried beans or pie weights. Bake until lightly golden and set, 15 minutes. Remove pie weights and continue baking until the bottom crust is golden, 5 to 10 minutes more. Let cool slightly.
  • If using a frozen-ready to bake pie crust, bake from frozen for 10 minutes at 375 degrees F, before filling with the egg mixture. Let cool slightly.
  • Once the pie crust has been baked, whisk or blend together eggs, cream, salt, pepper, and onion powder until light and fluffy. Gently tap out excess air bubbles.
  • Sprinkle the desired 2 cups of fillings evenly over the cooled crust. Pour the egg mixture over the pie crust. Top with additional cheese if desired.
  • Bake quiche at 375 degrees until eggs are set, about 35-40 minutes, checking on pie crust after 25 minutes, and covering the crust with pie shields or foil to prevent overbrowning. The quiche is done when the edges are set, but the center wiggles slightly.
  • Let quiche cool for at least 20 minutes before slicing and enjoying.

Nutrition Facts : Calories 211 kcal, Carbohydrate 1 g, Protein 10 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 172 mg, Sodium 534 mg, Sugar 1 g, ServingSize 1 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

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 RECIPE BY MARY BERRY



Easy quiche Lorraine recipe by Mary Berry image

This quick quiche Lorraine recipe by Mary Berry is a great stand-by for lunch or supper, always best eaten hot or warm.

Provided by Mary Berry

Yield Serves 8

Number Of Ingredients 8

175g (6oz) unsmoked streaky bacon rashers, rinds removed, cut into strips
1 onion, peeled and chopped
125g (4½ oz) Gruyère cheese, grated
2 large eggs
250ml (9fl oz) single cream
Salt and freshly ground black pepper
175g (6oz) plain flour, plus extra for dusting
85g (3oz) hard block margarine or chilled butter, cut into cubes

Steps:

  • First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball.
  • Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) loose-bottomed flan tin. Ideally, use a fluted tin.
  • Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220˚C. Prick the pastry case all over with a fork, to prevent air bubbles forming during baking. Line the base and sides with baking parchment and weigh it down with baking beans. Place on a baking sheet and bake for 10 minutes. Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned. Trim the overhanging pastry.
  • Reduce the oven temperature to 180˚C. Crisp the bacon in a sauté pan over a medium heat for 10 minutes. Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan.
  • Place the onion in the pan and cook over a medium heat for 8 minutes or until golden. Add to the quiche Lorraine and top with the cheese.
  • In a bowl, combine the eggs, cream, salt and pepper, then pour into the quiche. Bake for 25-30 minutes until golden and just set. Be careful not to overcook the quiche, or the filling will become tough and full of holes.

More about "best classic quiche lorraine recipes"

CLASSIC QUICHE LORRAINE RECIPE | LAND O’LAKES
classic-quiche-lorraine-recipe-land-olakes image
Carefully unfold pastry, pressing firmly against bottom and sides of pie pan. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. STEP 4. …
From landolakes.com
3.3/5 (4)
Calories 450 per serving
Servings 6
  • Combine flour and 1/4 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork, just until flour is moistened. Shape dough into ball; flatten slightly.
  • Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Carefully place pastry into ungreased 9-inch glass pie pan. Carefully unfold pastry, pressing firmly against bottom and sides of pie pan. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge.
  • Sprinkle bacon onto crust; top with onion and cheese. Combine all remaining filling ingredients in bowl; beat with whisk until well mixed. Pour over cheese in pan.


QUICHE LORRAINE (THE BEST) | RICARDO
quiche-lorraine-the-best-ricardo image
2011-06-20 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 …
From ricardocuisine.com
5/5 (97)
Total Time 1 hr 40 mins
Category Main Dishes
Calories 724 per serving
  • In a food processor, combine the flour and baking powder. Add the butter and pulse for a few seconds at a time, until the butter is the size of peas. Add the water and egg and pulse again until the dough just begins to form. Add ice water, if necessary. Remove the dough from the food processor and form a disc with your hands.
  • Meanwhile, in a skillet, brown the bacon. Add the onion and cook until soft. Drain the cooking fat. Let cool.


CLASSIC QUICHE LORRAINE RECIPE | KITCHN
classic-quiche-lorraine-recipe-kitchn image
2019-08-02 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 …
From thekitchn.com
Estimated Reading Time 5 mins


CLASSIC QUICHE LORRAINE | CANADIAN LIVING
classic-quiche-lorraine-canadian-living image
2006-08-16 In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces. In liquid measure, whisk egg yolk with vinegar; add enough ice water to make …
From canadianliving.com


BEST QUICHE LORRAINE RECIPE (EASY AND CLASSIC) - MON PETIT ...
2020-01-04 Pour dried beans or pie weights onto the parchment paper and blind bake the pastry for 10 minutes. Meanwhile, in a large bowl, whisk the eggs to break up the yolks. Pour …
From monpetitfour.com
Reviews 1
Calories 259 per serving
Category Appetizer
  • Preheat the oven to 375°F. Brush a standard (9") pie dish with softened butter. Unroll your sheet of pastry into a 9" circle (if it isn't already shaped to this measurement). Place the dough into the prepared dish, then place some parchment paper into the pastry shell. Pour dried beans or pie weights onto the parchment paper and blind bake the pastry for 10 minutes.
  • Meanwhile, in a large bowl, whisk the eggs to break up the yolks. Pour in the cream and give another whisk to combine. Add the salt, pinch of freshly ground pepper, and a tiny pinch of nutmeg. Whisk to combine.
  • Remove the pie dish from the oven, then take out the dried beans/pie weights and the parchment paper. Pierce the pastry with a fork all over the bottom of the pastry shell. Disperse the crisp bacon bits across the bottom of the pastry shell.
  • Pour the egg batter into the pastry shell. Carefully transfer the pie dish back into the oven and bake for approximately 30 minutes, until the batter begins to puff up and get golden, bubbly spots on the top. Remove and serve immediately.


CLASSIC QUICHE LORRAINE - SEASONS AND SUPPERS
2019-03-28 Gruyere cheese is the best for a classic Quiche Lorraine and I highly recommend using it if you can. Alternately, Swiss, Emmental or Jarlsberg cheese would be a decent …
From seasonsandsuppers.ca
5/5 (8)
Total Time 1 hr 15 mins
Category Main Course
Calories 479 per serving
  • Make the pastry: Mix the flour, salt and shortening until it resembles coarse meal. Using a fork, mix in water, one Tablespoon at a time, until dough clings together and cleans easily from the bowl. You do not need to use all the water. Use just enough to make a dough. Gather it into a ball, wrap with plastic wrap and pop it in the fridge for 30 minutes.
  • Divide dough in two if making two quiches, or leave as one ball if making a 12-inch tart. Flour a work surface and roll dough into circle about 2-inches larger than your pie or tart pan. Dough should be about 1/8" thick. Lightly grease the pie plate, then flip the dough onto rolling pin and transfer to pie plate(s). Refrigerate while you make the filling.
  • Make the filling: In a skillet over medium heat, cook bacon for 3-4 minutes or until the point where the fat has cooked off, but before it is starting to brown. Add the diced onion and cook together with the bacon, stirring regularly, until bacon is just crisp and onions are browned. Remove from heat. Spoon of the fat and discard (Just tilt the pan and the fat will run to the low point, where you can easily spoon it off). Put the bacon/onion mixture into a bowl to cooled to room temperature.


CLASSIC QUICHE LORRAINE RECIPE - NATASHASKITCHEN.COM
2019-11-19 The Best Quiche Recipe. Quiches come in all kinds of different flavors, but a classic quiche Lorraine must include a pastry base and the filling of savory egg custard …
From natashaskitchen.com
4.9/5 (48)
Total Time 2 hrs 50 mins
Category Easy
Calories 363 per serving
  • Prepare the homemade pie crust and chill, or use store-bought pie crust. Roll out 1 pie crust to 12" on a lightly floured surface or between two pieces of parchment paper, then transfer to the tart pan*. Press the pastry dough into the pan with your fingers to mold to the pan. Freeze for about 30 minutes, meanwhile, preheat the oven to 350˚F with the rack in the middle.
  • If using a store-bought crust, follow the package instructions for pre-baking. Otherwise, remove the prepared pastry tart from the freezer and blind bake it by first poking the bottom with a fork about every inch or so. Next, line the tart with parchment paper or foil allowing the ends to stick out a couple of inches above the tart edges.
  • While pie is pre-baking, preheat a large skillet over medium heat and add chopped bacon. Cook, stirring often until the fat is rendered and the bacon is crisp. Remove bacon with a slotted spoon to a separate dish. Add the diced onions to the bacon fat and cook stirring often until the onions are golden. Remove with a slotted spoon to the dish with the bacon.
  • Bake the quiche Lorraine in a preheated 350˚F oven for about 50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly. The quiche will continue cooking after it is removed from the oven. Cool slightly before serving and garnish with parsley if desired.


CLASSIC QUICHE LORRAINE RECIPE | MYRECIPES
2012-11-07 Spoon bacon and onion evenly into baked crust. In a large bowl, whisk together eggs, half-and-half and seasonings; add cheese and whisk to combine. Step 4. Pour into …
From myrecipes.com
5/5 (3)
Servings 6
  • Bake at 450 degrees for 8 minutes; remove aluminum foil and bake an additional 4 to 5 minutes, until crust is set. Cool on a wire rack.
  • Sauté onion in one tablespoon reserved drippings until tender; drain. Spoon bacon and onion evenly into baked crust. In a large bowl, whisk together eggs, half-and-half and seasonings; add cheese and whisk to combine.
  • Pour into crust; set pie plate on a baking sheet. Bake at 450 degrees for 35 to 40 minutes until quiche is golden, puffed and a knife inserted in center comes out clean.


BEST EVER QUICHE LORRAINE - COOKING FOR KEEPS
2017-03-27 Add heavy cream and salt. Pulse another 2-3 times to combine. In a small bowl, combine cheeses. Cover the crust in the cheese. Pour the egg and cream filling over. Bake for 35 minutes or until golden brown, and cooked through. (There will still be a slight jiggle to the quiche.) Let rest for 10 minutes before serving.
From cookingforkeeps.com
4.5/5 (4)
Estimated Reading Time 6 mins
Servings 1
Total Time 2 hrs 30 mins


QUICHE LORRAINE BREAKFAST CASSEROLE - ALL INFORMATION ...
Classic Quiche Lorraine Recipe - NatashasKitchen.com hot natashaskitchen.com. 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. Whether you serve it for breakfast or brunch, hot or cold you're bound to fall …
From therecipes.info


QUICHE LORRAINE RECIPES | ALLRECIPES
John's Quiche Lorraine. Rating: 4.57 stars. 7. This is best served warm, so allow enough time to cool (approximately 1 hour). This quiche is just as good cold! This quiche Lorraine has no cheese in the listed ingredients, but you may add up to 8 ounces. When adding cheese, reduce liquid by 1/2 cup.
From allrecipes.com


BEST CLASSIC QUICHE LORRAINE RECIPES
Best Classic Quiche Lorraine Recipes CLASSIC QUICHE LORRAINE. Originally made with just bacon. Now, it usually contains onions and Gruyere cheese. A small wedge with a simple fruit salad and/or green salad makes a lovely lunch or light dinner. Provided by ratherbeswimmin. ...
From tfrecipes.com


QUICHE LORRAINE WITH BACON - ALL INFORMATION ABOUT HEALTHY ...
Easy Quiche Lorraine Recipe - foodiecrush .com trend kidung.suropanchi.com. This classic quiche lorraine recipe is an easy make-ahead breakfast, brunch, or lunch made of creamy egg custard, bacon and cheese filling. The BEST Quiche Recipe. Growing up, my dad's usual weekend breakfast spread for the rest of us was bacon and eggs.
From therecipes.info


QUICHE LORRAINE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Get Quiche Lorraine Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Magazine; Blog; Shows A-Z; Chefs A-Z; Restaurants; Recipes . Recipes. Healthy; Family Dinners; Game Day; Comfort Food; Our Best Recipes; See All Recipes. Recipe of the Day. Go-With-Anything Baked Chicken Meatballs. Trending …
From carrot.recipes.does-it.net


CLASSIC QUICHE LORRAINE INA GARTEN RECIPES
Ina Garten Quiche Lorraine Recipe Nutrition Calculation. 3 hours ago 5 hours ago Ina garten quiche recipes - ina garten quiche recip . utes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate. Place the potatoes in the pan and sprinkle with salt and pepper ; Chris Court. …
From tfrecipes.com


QUICHE LORRAINE RECIPE | EATINGWELL
Quiche Lorraine is a classic French dish that makes for a hearty breakfast, lunch or dinner.
From asparagus.recipes.does-it.net


BEST QUICHE LORRAINE RECIPE (EASY AND CLASSIC) - FOOD NEWS
Best Quiche Lorraine Recipe (Easy and Classic) Trusted quiche recipes from Betty Crocker. Find easy to make recipes and browse photos, reviews, tips and more. A quiche hot out of the oven, a salad, and a cool bottle of white wine—there's the perfect light meal. Baked in an open-faced pastry shell, the quiche is really just a custard in fancy dress, a mixture of eggs and …
From foodnewsnews.com


Related Search