Chipotlequichelorraine Recipes

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QUICHE LORRAINE



Quiche Lorraine image

With smoky bacon, nutty Gruyère, and shallots, this classic quiche Lorraine is one of the most satisfying dishes imaginable.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 1h15m

Yield 4 to 6

Number Of Ingredients 9

One 9-inch deep-dish frozen pie crust
8 oz thick-cut bacon (about 6 slices), diced
½ cup chopped shallots, from 2 medium shallots
4 large eggs
1¼ cups heavy cream
¼ teaspoon salt
⅛ teaspoon cayenne pepper
Pinch ground nutmeg
4 oz Gruyère, finely shredded (about 1¼ cups)

Steps:

  • Blind bake the crust: Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. (If there are any cracks in the crust, see note below on how to patch them up.) Prick the bottom and sides all over with a fork. Place the crust on a baking sheet to make it easy to move in and out of the oven. 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. (If it cracks while baking, see note below for instructions on how to patch it up.) Set aside and reduce the oven temperature to 325°F.
  • In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Remove the pan from the heat and set aside.
  • In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.
  • Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.
  • Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.
  • Note: Don't panic if your crust has cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then proceed with the recipe. If the crust cracks while blind baking, patch it afterwards and place it back in the oven for a minute or so to set. It should be good as new.
  • Make-Ahead Instructions: This quiche can be fully prepared up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and heat in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
  • Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Remove the quiche from the freezer about 24 hours prior to eating. Remove the plastic wrap and reheat it, covered with foil, in a 300°F oven for 35 to 45 minutes, or until hot in the center.

Nutrition Facts : Calories 616, Fat 51 g, Carbohydrate 24 g, Protein 16 g, SaturatedFat 24 g, Sugar 3 g, Fiber 1 g, Sodium 575 mg, Cholesterol 232 mg

BEAUTIFUL QUICHE LORRAINE



Beautiful Quiche Lorraine image

As we all know, this is one of the greatest lunch or brunch dishes ever invented. Prepare in advance, freeze, and bake when needed. This is one of the best recipes for Quiche I know of. Recipe source, "The Country Innkeepers' Cookbook".

Provided by Judith N.

Categories     Savory Pies

Time 53m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups grated natural swiss cheese
4 tablespoons flour
1/2 cup finely chopped cooked ham
3 eggs
1 cup milk
1/4 teaspoon salt
1/4 teaspoon dry mustard
1 (9 inch) unbaked pie shells

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.

Nutrition Facts : Calories 366.1, Fat 23.4, SaturatedFat 9.7, Cholesterol 134.1, Sodium 366.9, Carbohydrate 21.2, Fiber 1.2, Sugar 0.5, Protein 17.2

CLASSIC QUICHE LORRAINE



Classic Quiche Lorraine image

Make and share this Classic Quiche Lorraine recipe from Food.com.

Provided by Egglands Best

Categories     Savory Pies

Time 1h

Yield 8

Number Of Ingredients 9

4 Eggland's Best eggs
9 inches pie crusts (frozen or refrigerated dough)
1 cup low-fat swiss cheese, shredded
1/3 cup chopped green onion
4 slices bacon, cooked and crumbled
1/4 cup heavy cream
1 1/4 cups 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 325 degrees F.
  • Prepare pie crust. If choosing to use a frozen crust, be sure it is completely thawed per package instructions. If you are using a refrigerated pie crust/dough prepare in a 9-inch glass or metal pie pan and set aside. Follow any package instructions for pre-cooking or pre-baking.
  • Cook bacon slices in a medium pan on medium-high heat until crisp. Pat bacon dry with a paper towel and crumble. Set aside.
  • In a large bowl, combine eggs, heavy cream and milk and mix well until thoroughly blended.
  • Combine shredded cheese, chopped onion, bacon, salt and pepper in a bowl. Add to egg mixture and mix well.
  • Pour egg mixture into pie crust and bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.

Nutrition Facts : Calories 203.8, Fat 13.2, SaturatedFat 5, Cholesterol 20.6, Sodium 286.1, Carbohydrate 13.3, Fiber 0.9, Sugar 2.3, Protein 8.1

CHIPOTLE QUICHE LORRAINE



Chipotle Quiche Lorraine image

A Southwestern take on a traditional French meal that dates as far back as the 16th Century! Heads up: This quiche has more of a custard texture than a cheesy egg texture. If you want to "beef it up," I recommend adding another egg and maybe a little shredded swiss.

Provided by ChipotleChick

Categories     Savory Pies

Time 50m

Yield 1 quiche, 8 serving(s)

Number Of Ingredients 12

1 frozen pie crust, in pan
4 ounces bacon, sliced into 1 ", pieces
3 large eggs, slightly beaten
1 1/2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pinch nutmeg
1 pinch cayenne (optional)
2 canned chipotle chiles in adobo, diced fine
8 tablespoons sour cream
1/2 avocado, sliced
8 sprigs fresh cilantro

Steps:

  • Glaze frozen pie crust with egg yolk, prick numerous times with a fork.
  • Bake according to prebake instructions on pie crust package.
  • Cook the bacon over medium heat, stirring constantly, until the fat in the bacon has been rendered, but it is not yet crisp.
  • Drain on paper towels and set aside.
  • Beat the eggs, half and half, salt, pepper, nutmeg, cayenne, and chipotles.
  • Arrange the bacon on the bottom of the pie crust.
  • Pour the egg mixture into the crust.
  • Bake at 375 for 20-30 minutes, until filling is set and top is browned.
  • For Garnish: When serving, top each slice with a tablespoon of sour cream, followed by a few cilantro leaves and an avocado slice.

EASY QUICHE LORRAINE



Easy Quiche Lorraine image

Make and share this Easy Quiche Lorraine recipe from Food.com.

Provided by Gail 80

Categories     Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

400 g shortcrust pastry
150 g ham, cubed
150 g cheddar cheese, cubed
2 fresh tomatoes, chopped
350 ml milk
3 eggs, beaten
salt & pepper

Steps:

  • Heat oven.
  • Line pastry in a pie pan.
  • Spread the ham, cheddar and tomatoes on the pastry.
  • Mix milk, eggs and seasoning together and pour mixture on the filling.
  • Cook for 40 mins until the milk mixture is firm.

Nutrition Facts : Calories 816.4, Fat 54, SaturatedFat 20.5, Cholesterol 234.7, Sodium 1412, Carbohydrate 49.5, Fiber 4.1, Sugar 2.3, Protein 32.7

CHEESY QUICHE LORRAINE



Cheesy Quiche Lorraine image

I LOVE this quiche. It's crustless. The texture is fabulous. You can vary this in many ways by changing the filling ingredients. This one is bacon and Gruyere. I sometimes add green onion and 1/4 c dijon mustard to this recipe. Or I'll go totally different and just add lots of diced and sauteed veggies and omit the bacon and cheese. I like to serve it with a small salad and a cluster of seedless grapes or some melon.

Provided by GinnyP

Categories     Savory Pies

Time 1h

Yield 1 9inch Quiche, 6-8 serving(s)

Number Of Ingredients 6

8 ounces uncooked bacon, chopped
6 ounces gruyere cheese or 6 ounces other swiss cheese, grated
3 eggs
12 ounces heavy cream or 12 ounces creme fraiche (For this, I'm partial to the creme fraiche. You can make your own. See my recipe for Creme Fraiche.)
1/4 teaspoon salt
1/2 teaspoon black pepper

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.

Nutrition Facts : Calories 532.3, Fat 50.6, SaturatedFat 25.6, Cholesterol 231.6, Sodium 565.4, Carbohydrate 2.3, Fiber 0.1, Sugar 0.3, Protein 17.2

EASY QUICHE LORRAINE



Easy Quiche Lorraine image

My mom's recipe for quiche, easy and delicious! You can add pretty much any kind of veggies or meat to this recipe to suit your own tastes.

Provided by Isabeau

Categories     Cheese

Time 1h

Yield 1 quiche, 8 serving(s)

Number Of Ingredients 11

1 cup flour
1/2 teaspoon salt
1/3 cup shortening
3 -4 tablespoons cold water
coarsely chopped onion
1 cup shredded cheddar cheese
1 1/2 cups milk
4 eggs
1/2 teaspoon salt
2 tablespoons flour
1 dash nutmeg

Steps:

  • For crust, combine flour and salt. Add shortening and cut in with pastry blender until dough resembles cornmeal. Add water one tablespoon at a time just until dough sticks together. Roll out on floured surface and place in greased 9 inch pie plate, crimping edges.
  • Preheat oven to 350°F.
  • For filling, fry onions in a skillet just until tender.
  • Place onions and cheese in pie crust.
  • In a medium bowl, combine milk, eggs, salt, flour and nutmeg. Whisk until smooth.
  • Pour over onions and cheese.
  • Bake quiche in 350 F oven for 40-45 minutes.

Nutrition Facts : Calories 261.4, Fat 17.4, SaturatedFat 7, Cholesterol 114.2, Sodium 436.8, Carbohydrate 15.9, Fiber 0.5, Sugar 0.2, Protein 10

QUICK QUICHE LORRAINE



Quick Quiche Lorraine image

Make and share this Quick Quiche Lorraine recipe from Food.com.

Provided by pamela t.

Categories     European

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

1 nine inch frozed deep dish pie shell
8 ounces bacon
1 onion
6 large eggs
1 cup half-and-half
1 cup shredded swiss cheese
salt and pepper, to taste

Steps:

  • Preheat oven to 400°F Using a fork prick the inside of the frozen pie crust.
  • Bake for 8 minutes.
  • Remove from the oven and lower oven to 325F.
  • Meanwhile cook the bacon in a medium skillet on medium heat. Drain on paper towels.
  • Add chopped onion and salt and pepper to bacon fat. Saute over medium heat about 5 minutes.
  • Increase to heat to high and cook onions until golden.
  • Transfer onion to pie shell.
  • In a large bowl, beat the eggs with the half and half. Stir in the cheese and cooked bacon.
  • Pour this mixture into pie shell.
  • Bake until set, about 40 minutes.
  • Let stand 10 minutes before slicing.

COTTAGE CHEESE QUICHE LORRAINE



Cottage Cheese Quiche Lorraine image

This quiche has a totally different texture than normal ones. Even quiche and cottage cheese haters love it!

Provided by Onehornedone

Categories     < 60 Mins

Time 1h

Yield 1 pie, 6 serving(s)

Number Of Ingredients 6

16 ounces cottage cheese (fat free to full fat, it all works)
4 eggs
1 cup shredded swiss cheese
6 slices vegetarian bacon (or regular)
salt and pepper
1 pie crust

Steps:

  • Cook "bacon" until crispy. Lay pie crust in pie pan and cover with swiss cheese. Crumble bacon on top. Beat eggs and then mix with cottage cheese. Pour over bacon and swiss in pie shell. Bake 40-50 minutes at 350°F Quiche will appear a tad liquidy (but not jiggly), but it's done and moisture will disappear after sitting to cool a bit.
  • Alternative use 3 pieces of bacon in the quiche and keep 3 to crumble on top of quiche after removing from the oven.

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