Kates Quiche Lorraine Souffle Style Extreme Variations 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

KATE'S QUICHE LORRAINE SOUFFLE STYLE EXTREME VARIATIONS



Kate's Quiche Lorraine Souffle Style Extreme Variations image

I invented these extreme variations of Quiche Lorraine at the end of ZWT5 based on Karen Elizabeth's Recipe #299242 #299242, taking advantage of the unique ingredients I had bought over the tour. Each variation I tried and pictured was great in its own way. Next time, if I had piperade sauce on hand (Julie B's Hive's Recipe #233205 #233205), I might add that on a wedge. The measurements for toppings are for 1 choice of topping to cover the entire quiche. Choose 1,2,3,4, or 5 toppings, and make a decorative pattern, allowing small wedges to be cut of this rich quiche. If available, Pillsbury's refrigerated pie crust works well (do not prick or pre-bake) in a glass deep-dish pie plate. To make the crust less soggy, wash the bottom crust with egg white and refrigerate for 10 minutes before adding the filling. I recommend very small wedges (12 servings), this is very rich. Serve with a side salad with vinaigrette dressing.

Provided by KateL

Categories     Savory Pies

Time 1h20m

Yield 1 quiche, 8-12 serving(s)

Number Of Ingredients 23

9 ounces plain flour
1/16 teaspoon salt (1 pinch)
4 1/2 ounces cold unsalted butter (1 stick plus 1 tablespoon)
1 egg yolk
3/8 cup ice water
5 -6 ounces bacon, cut in small pieces
1 tablespoon white truffle oil
3/4-1 cup shallot, finely chopped (2-3 large shallots)
1 1/2 cups heavy cream (half may be fat-free half-and-half if you must)
3 egg yolks
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon white pepper
3 egg whites, beaten to soft peaks
6 ounces gruyere, shredded (may be put on top of shallots and cream reduced)
4 ounces chevre cheese (Rolled in Herbs ( Sun-dried tomatoes, fresh dill, green onion, Italian parsley, provincial herbs ( ) or 4 ounces goat cheese (Rolled in Herbs, Sun-dried tomatoes, fresh dill, green onion, Italian parsley, provincial herbs ( )
4 ounces boursin with garlic and fines herbes, crumbled (may be substituted for 1/4 cup heavy cream in filling)
1 tablespoon fresh chives, chopped (as garnish)
4 teaspoons olive oil
1/2 cup onion, thinly sliced
1/2 cup green pepper, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
14 1/2 ounces plum tomatoes, drained and chopped

Steps:

  • Preheat oven to 400 degrees F (200 C, or Gas Mark 6). Butter glass deep-dish pie plate or 9-inch loose-bottomed flan tin.
  • PASTRY (if not using Pillsbury refrigerated pie crust):.
  • Sift the flour and salt into a large mixing bowl, rub in the butter until the mixture resembles breadcrumbs. (Some people use a food processor.).
  • Mix in the egg-yolk and sufficient iced water to bind the ingredients.
  • Knead the dough lightly, and then chill in the refrigerator for 30 minutes. (Cover the pastry with clingwrap).
  • STAGE 1 FILLING:.
  • Let eggs come to room temperature for 30 minutes.
  • Meanwhile, chop bacon into small pieces and cook over medium-low heat in 10-inch skillet until lightly browned. Drain fat off.
  • Meanwhile, chop shallots. Heat white truffle oil in 8-inch saute pan for 1 minute at medium heat, then saute shallots until lightly browned. Do not drain.
  • OPTIONAL PIPERADE SAUCE:.
  • In a 9-inch skillet, heat 2 teaspoons of the oil over moderate heat for 1 minute.
  • Add the onion, green pepper, and 1/8 teaspoon of the salt and pepper. Saute for 3 minutes until softened.
  • Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside.
  • STAGE 2 FILLING:.
  • Separate eggs into 2 medium bowls.
  • In egg yolk bowl, add heavy cream (if choosing to add Gruyere or Boursin in filling, reduce heavy cream to 1 1/4 cups), nutmeg and white pepper. (If choosing to add Boursin in filling, add to cream mixture.) Whisk until smooth.
  • In egg white bowl, beat with electric beater until soft peaks form.
  • ASSEMBLE QUICHE:.
  • If you made your own pie crust, roll out the pastry on a lightly floured surface and line a buttered 23cm/9 inch deep-dish glass pie plate or loose-bottomed flan tin. Prick the base of the flan with a fork.
  • If using Pillsbury pie crust that has come to room temperature, roll out carefully and line pie plate or flan tin. Do NOT prick base of flan with fork.
  • Sprinkle the cooked bacon pieces over the base of the pastry case.
  • Spread the sauteed shallots evenly across the top of the bacon.
  • If including Gruyere in filling, distribute it evenly across the top of the shallots.
  • Carefully fold egg whites into egg yolk-cream mixture, then pour over solid ingredients already in pie plate.
  • Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for 30 minutes, or until set and golden brown.
  • GARNISH QUICHE:.
  • Garnish the quiche with the toppings of your choice; I recommend keeping each garnish distinct. Let stand for 10 minutes.
  • Use sharp knife to slice into small wedges, this is very rich.

Nutrition Facts : Calories 683.6, Fat 53.4, SaturatedFat 29.2, Cholesterol 225.3, Sodium 432.5, Carbohydrate 32.6, Fiber 1.9, Sugar 2.8, Protein 19.5

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.

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

KAT'S QUICHE (BASIC RECIPE)



Kat's Quiche (Basic Recipe) image

My sis is selling this at her restaurant for $4-$5 a slice. (Hope she is not reading.) 4 ingredients...what a cheap, fast, and easy treat or brunch dish. Hope you enjoy.

Provided by Jaymee

Categories     Savory Pies

Time 55m

Yield 8 serving(s)

Number Of Ingredients 4

5 eggs
2 cups shredded cheese (sharp chedder is the best, or can use a mixture)
1/2 pint whipping cream
1 frozen pie shell (do NOT thaw)

Steps:

  • Preheat oven to 350 degrees.
  • Sprinkle a small amount of cheese in the shell.
  • Beat eggs then add in the whipping cream.
  • Mix until incorporated.
  • Add remaining cheese and stir lightly.
  • Pour in frozen pie shell.
  • Bake 40-50 minutes until set.
  • Note: you can add just about any filling and it turns out just great.
  • Just be sure to lightly saute any fresh vegetables before adding.
  • Sprinkle filling into pie shell before adding eggs mixture.
  • Redistribute filling gently with rubber spatula.

Nutrition Facts : Calories 355.8, Fat 28.5, SaturatedFat 14, Cholesterol 191, Sodium 444.8, Carbohydrate 13.7, Fiber 0.8, Sugar 0.3, Protein 11.5

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