Eggs Lorraine Recipes

EASY QUICHE LORRAINE

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.

EGGS LORRAINE

Steps:

• Preheat oven to 350°. Coat 2 shallow oval 1-1/2-cup baking dishes with cooking spray. Line with Canadian bacon; top with cheese. Carefully break 2 eggs into each dish. , In a small bowl, whisk sour cream, salt and pepper until smooth; drop by teaspoonfuls onto eggs. , Bake, uncovered, until eggs are set, 25-30 minutes. If desired, sprinkle with chives.

QUICHE LORRAINE

Steps:

• Pastry
• Preheat oven to 400°F (205°C). In a large bowl, whisk together flour and salt. Using pastry cutter, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces.
• Whisk egg with vinegar and slowly add enough ice water to make to ⅓ cup (75 mL). Pour over dry ingredients, stirring briskly with a fork until dough clumps together.
• Form into a ball; press into a disc and wrap in plastic wrap. Refrigerate for 1 hour or up to 2 days.
• On lightly floured work surface, roll out pastry into 12-inch (30 cm) round, about ¼-inch (5 mm) thick. Fit into standard 9-inch (23 cm) pie pan, pressing into bottom and sides; trim and discard excess pastry. Press edge with fork or flute with fingers. Refrigerate for 30 minutes.
• Prick bottom of pastry with fork. Line with foil or parchment paper and fill with pie weights, dried beans or uncooked rice. Bake in bottom third of oven for 20 minutes. Remove foil and weights; bake for 5 to 7 minutes or until crisp and lightly golden. Let cool completely.
• Filling
• Preheat oven to 325°F (165°C). Whisk together eggs, cream, milk, salt and pepper. Stir in cheese, bacon and green onion; pour mixture into crust. Bake in centre of oven for 45 to 50 minutes or until filling is set but still jiggles slightly in the centre. Let stand for 15 minutes before slicing; serve warm or at room temperature.

BAKED EGGS LORRAINE

Steps:

• Coat two shallow oval 1-1/2-cup baking dishes with cooking spray. Line with Canadian bacon; top with cheese. Carefully break two eggs into each dish. , In a small bowl, whisk sour cream, salt and pepper until smooth; drop by teaspoonfuls onto eggs. , Bake, uncovered, at 350° for 25-30 minutes or until eggs are completely set. Sprinkle with chives if desired.

EGGS LORRAINE

Steps:

• Coat two shallow oval 1 1/2 cup baking dishes with cooking spray. Line with Canadian bacon, top with cheese. Carefully break two eggs into each dish.
• In a small bowl; whisk sour cream, salt, and pepper until smooth; drop by teaspoonfulls onto eggs.
• Bake, uncovered at 350 for 25-30 minutes or until eggs are completly set. Sprinkle with chives if desired.

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.

EGGS LORRAINE

Steps:

• 1. Cook and drain sausage links.
• 2. Preheat oven to 350. Spread the butter in an 8x8x2 baking dish Sprinkle 1/3 cup of the cheddar over the butter.
• 3. Break eggs onto the cheese and pierce the yolks. Place sausages on the eggs and add whipping cream.
• 4. Sprinkle with remaining cheese. Bake 30-35 minutes. Season to taste.