Bread Bowl Quiche Lorraine Recipes

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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 ENGLISH QUICHE LORRAINE



Easy English Quiche Lorraine image

Crowd-pleaser and easy!

Provided by LTurner612

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h

Yield 4

Number Of Ingredients 8

1 sheet frozen puff pastry, thawed
1 cup milk
3 eggs
¼ cup frozen chopped spinach, thawed and drained
salt and ground black pepper to taste
1 cup shredded Swiss cheese
¾ cup chopped cooked ham
1 small tomato, sliced

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Press puff pastry sheet into the bottom and up the sides of a shallow casserole dish or 8-inch pie plate.
  • Beat milk, eggs, spinach, salt, and pepper together in a bowl. Spread a thin layer of cheese onto the pastry crust in the baking dish; sprinkle ham over the top. Pour egg mixture over ham and sprinkle remaining cheese over the top. Arrange tomato slices over the cheese.
  • Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until crust is browned, about 30 minutes more.

Nutrition Facts : Calories 610.7 calories, Carbohydrate 33.4 g, Cholesterol 188.9 mg, Fat 41.8 g, Fiber 1.5 g, Protein 25.3 g, SaturatedFat 15.3 g, Sodium 663 mg, Sugar 4.7 g

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

BREAD BOWL QUICHE RECIPE BY TASTY



Bread Bowl Quiche Recipe by Tasty image

Here's what you need: sourdough bread, cheddar cheese, large eggs, salt, pepper, bacon, shredded cheese blend, broccoli, fresh scallion, heavy cream, cherry tomatoes, mixed greens salad

Provided by Frank Tiu

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 12

1 large loaf sourdough bread
10 slices cheddar cheese
18 large eggs
2 teaspoons salt
2 teaspoons pepper
½ lb bacon, cooked, chopped
1 cup shredded cheese blend
1 cup broccoli, chopped, cooked
1 tablespoon fresh scallion, sliced
2 cups heavy cream
1 cup cherry tomatoes, halved
mixed greens salad, for serving

Steps:

  • Preheat the oven to 350°F (180°C). Line baking sheet with aluminum foil and place a sheet of parchment paper over the foil.
  • With a serrated knife, cut off the top half-inch (1 cm) of the sourdough loaf. Cut around the edge of the bread, then use your fingers to remove the center and set aside for later.
  • Line the inside of the bread bowl with the sliced cheddar cheese.
  • Place the bread bowl on the baking sheet and wrap the outside with the parchment and foil.
  • Bake for 8 minutes, or until the cheese is melted.
  • In a large bowl, combine the eggs, salt, pepper, bacon, shredded cheese blend, broccoli, scallions, and heavy cream. Whisk until smooth, then add the cherry tomatoes.
  • Pour the egg mixture into the bread bowl, leaving a half-inch (1 cm) of space at the top. Cover the bread bowl with foil.
  • Bake for 1 hour and 40 minutes, or until the center of the quiche has set
  • Let cool for at least 30 minutes before slicing. Serve with a mixed green salad.
  • Enjoy!

Nutrition Facts : Calories 654 calories, Carbohydrate 8 grams, Fat 56 grams, Fiber 1 gram, Protein 35 grams, Sugar 3 grams

QUICHE LORRAINE



Quiche Lorraine image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup unsalted butter, cut into small cubes
1 egg
2 to 3 ounces water
Dash salt
Butter
1 ounce diced ham
2 ounces Swiss cheese
3 eggs
2 cups half-and-half
Salt and freshly ground black pepper

Steps:

  • For the pastry: Combine the flour and the salt on your work table. Add the butter and work it into the flour until the consistency is coarse. Stir and work in the egg and the water until the dough becomes a ball. Coat the work surface with a little flour and let the dough rest for at least 5 minutes.
  • For the quiche: Preheat the oven to 350 degrees F. Butter a 9-inch pie dish. Spread the pastry out to cover the bottom and sides with your fingers (use flour to help, push dough from middle to sides of dish). Let the pastry stand a bit higher than the dish edge. Bake the pastry for 5 to 10 minutes. Remove from the oven before the pastry shrinks, (adjust sides if needed). Place the ham and cheese in the pan. In the meantime, beat the eggs and half-and-half with a fork in a bowl and season with salt and pepper. Pour the egg mixture into the pan and bake for 30 minutes, until the center is firm. Serve warm with a salad, if desired.

QUICHE LORRAINE



Quiche Lorraine image

A buttery and flaky crust is filled with a rich custard, caramelized onions, bacon and gruyere cheese. Baked in a pie dish, this classic quiche will never go out of style and is perfect for any meal of the day.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 15

1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 stick cold unsalted butter, cut into small cubes
3 to 4 tablespoons ice water
1 tablespoon unsalted butter
1 sweet onion, very thinly sliced
Kosher salt
4 slices thick-cut bacon, cut into 1/2-inch strips
1 1/2 teaspoons fresh thyme
1 cup shredded Gruyère cheese (about 4 ounces)
3 large eggs
1 1/2 cups heavy cream
2 tablespoons finely chopped fresh chives
Pinch of freshly grated nutmeg
Pinch of cayenne pepper

Steps:

  • Make the crust: Pulse the flour and salt in a food processor. Add the butter and pulse until it looks like coarse meal. Add 3 tablespoons ice water and pulse until the dough starts to come together. Add up to 1 more tablespoon ice water, a little at a time, if necessary. Form the dough into a disk and wrap in plastic wrap. Refrigerate until firm, at least 1 hour or overnight.
  • Remove the dough from the refrigerator and let soften 10 minutes. Unwrap the dough on a floured surface. Roll out the dough into an 11-inch round, lightly dusting with flour as needed and turning the dough occasionally. Carefully transfer to a 9-inch pie plate and crimp the edges with your fingers. Prick the bottom of the crust all over with a fork, then refrigerate until firm, 20 to 30 minutes.
  • Preheat the oven to 350˚ F. Line the dough with parchment paper and fill with dried beans or pie weights. Put on a baking sheet and bake until lightly golden around the edges, 20 to 25 minutes. Remove the parchment and weights and continue baking until golden brown in the center, 20 to 25 more minutes. Transfer to a rack and let cool completely.
  • Meanwhile, make the filling: Combine the butter, onion and a big pinch of salt in a medium skillet over low heat. Cook, stirring occasionally, until the onion is very tender and golden brown, 20 to 25 minutes. While the onion cooks, put the bacon in a small nonstick skillet over medium heat and cook, stirring occasionally, until golden brown and crisp, 7 to 10 minutes. Remove to a paper towel-lined plate. Add the bacon to the pan with the onion, along with the thyme.
  • Spread the Gruyère and onion-bacon mixture in the cooled pie crust. Combine the eggs, heavy cream, chives, nutmeg, cayenne and 3/4 teaspoon salt in a large bowl and whisk until combined. Pour into the pie crust. Bake until the quiche is just set and lightly golden brown, 40 to 45 minutes. Let cool 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

QUICHE LORRAINE



Quiche Lorraine image

This classic Quiche Lorraine-perfect for brunch, lunch, or even dinner-combines lean bacon, leeks, and aged Comté cheese in a buttery homemade crust. Chef Boulud also adds endives for a slight bitter note that balances the sweet richness of the other ingredients. This recipe is a real skill-sharpener that'll produce very impressive results!

Provided by Daniel Boulud

Categories     main-dish

Time 5h

Yield 8 servings

Number Of Ingredients 21

7 1/2 tablespoons unsalted butter, cut into small cubes, room temperature, plus more for greasing tart pan
2 cups all-purpose flour, plus more for dusting
1 teaspoon sea salt
3 large egg yolks
1/4 cup cold water
1 large egg, for egg wash
3 leeks, white parts only, washed, about 1½ cups sliced
2 endives
2 ounces lean slab bacon or Jambon de Paris
1 tablespoon unsalted butter
Sea salt
Freshly ground white pepper
1 clove garlic, minced
8 ounces Comté cheese, preferably aged 12 months, or Gruyère
1/2 bunch chives, about 1 tablespoon minced, plus more for garnish (optional)
Extra-virgin olive oil, for garnish
3 large eggs
2 large egg yolks
1/2 teaspoon sea salt
1/2 teaspoon freshly ground white pepper
2 cups heavy cream

Steps:

  • Make crust: In a stand mixer fitted with a paddle attachment, add flour, butter, and salt. Mix at lowest speed until mixture resembles coarse cornmeal. With the motor still running, slowly add egg yolks one at a time, then the cold water; continue mixing until the dough comes together, 10-15 seconds. Turn dough onto a flat work surface and bring it together with your hands. Dust surface and dough with flour, then shape into a disk about 8 inches in diameter and ½ inch thick. (Optional: Use a rolling pin dusted with flour to help you flatten the dough.) Wrap disk in plastic and refrigerate for 2 hours and up to overnight. (Dough can be stored in the refrigerator for up to 2 days or in the freezer for up to 2 weeks; defrost in the refrigerator before continuing with recipe.)
  • Shape dough: Preheat the oven to 325 degrees F. Remove dough from refrigerator. Use a pastry brush to grease the bottom and sides of the tart pan with softened butter.Unwrap the dough and place on a lightly floured work surface. Use a rolling pin to flatten the dough into a circle; every few rolls, rotate the dough a quarter-turn to even out the thickness and shape, dusting with flour as needed. Center the tart pan on the circle of dough: the dough should extend at least 2 inches past the edge of the pan, all the way around, in order to line the walls of the tart pan. Transfer dough to tart pan: Gently fold dough in half, then in half again. Center the tip of dough wedge in the middle of the pan and gently unfold. Use your fingers to ease the dough against the sides of the pan and help it lie flat against the bottom; avoid stretching or tearing. Leaving a ¼-inch overhang, trim the excess dough with a paring knife. Shape excess dough into a ball and use it to push the dough into the fluted walls of the pan. Fold and press the overhanging dough over the rim; this will help the dough hold its shape as it bakes.
  • Parbake crust: Line dough with a circle of parchment paper; fill pan with baking beans or pie weights. Bake for 20-25 minutes. Meanwhile, make an egg wash by whisking an egg with a tablespoon of water. Set aside. After 20-25 minutes, remove parbaked crust from oven; remove the parchment paper and baking beans. Use a serrated knife to trim away the crust along the top of the tart pan so it's flush with the edge; now that the dough is partially cooked, it won't shrink as it cooks further. Brush the bottom and sides with the egg wash and place back in the oven, 5 more minutes. Crust is parbaked when it's firm but hasn't taken on color; the sides should be pulling away slightly from the pan. Set aside to cool. Increase oven temperature to 350 degrees F.
  • Filling: Trim root end of the leeks. Slice in half lengthwise, then slice into ¼-inch half-moons. Trim root end of the endives, then remove outer leaves. Slice in half lengthwise, then slice into ¼-inch half-moons. Slice bacon into ¼-inch strips (or "lardons"). In a large sauté pan set over medium-low heat, melt the butter. Add bacon, leeks, endives, a few turns of pepper, and a pinch of salt. Stir and sweat until vegetables are soft but not brown, 8-10 minutes. Towards the end of cooking, turn heat to low and add chopped garlic. Stir to combine, turn off heat, and set aside.
  • Custard: In large bowl, add eggs, egg yolks, salt, and pepper; whisk together. Then slowly add cream while whisking; continue whisking until smooth. Set aside. Dice cheese into ½-inch cubes. Set aside.Assemble quiche: Place tart pan on a wire rack fitted into a rimmed baking sheet lined with parchment paper. Spoon the vegetable-bacon mixture into the tart crust and spread in an even layer; top with diced cheese. Mince about 2 tablespoons of chives and set aside. Ladle custard into the tart pan until it covers the filling and almost reaches the top. Gently shake the pan to settle the custard and eliminate air pockets. Pour remaining custard (about ¼-½ cup) into a measuring cup or small pitcher. Sprinkle quiche with half the minced chives, reserving the rest for garnish. Place quiche on oven rack; then add enough remaining custard to fill the crust to the very top without overflowing. Bake for 20 minutes. (Total baking time will be 50 minutes.)
  • After 20 minutes, rotate the pan 180 degrees and lower the temperature to 275 degrees F. Continue cooking until custard is set, another 25-30 minutes. Turn on broiler. Place quiche on a rack about 6 inches from heat source. Broil until top is a light golden brown, 1-2 minutes. Note: Keep an eye on it the entire time to prevent burning!
  • Remove quiche from oven and let cool in the pan, at least 30 minutes. Before serving, lightly brush top with olive oil. Remove tart ring. If you want to remove the bottom of the tart pan, gently run a knife between it and the crust before sliding it out. Garnish with reserved chives (optional). Serve warm or at room temperature. (To reheat a cold quiche: Bake at 200 degrees F for 20 minutes.)

CLASSIC QUICHE LORRAINE



Classic Quiche Lorraine image

A classic recipe from The Essential French Cookbook, if I make a quiche with a pastry base, then this is the one. I do experiment with the fillings, but as often as not, will stick to this timeless classic....................

Provided by Karen Elizabeth

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

250 g plain flour
1 pinch salt
125 g butter
1 egg yolk
6 tablespoons ice water
50 g butter
150 g smoked bacon, cut into small pieces
350 ml double cream
3 eggs
1/4 teaspoon grated nutmeg
salt & freshly ground black pepper

Steps:

  • Pre-heat oven to 200C/400F/Gas Mark 6.
  • Pastry:
  • Sift the flour and salt into a large mixing bowl, rub in the butter until the mixture resembles breadcrumbs.
  • Mix in the egg-yolk and sufficient iced water to bind the ingredients.
  • Knead the dough lightly, and then chill in the refrigerator for thirty minutes. (I always cover the pastry with clingwrap).
  • While pastry is 'resting',
  • Melt half the butter in a frying pan and cook the bacon pieces gently until lightly coloured.
  • Put the cream and eggs in a bowl and whisk together. Add the grated nutmeg and seasoning.
  • Roll out the pastry on a lightly floured surface and use to line a buttered 23cm/9 inch loose-bottomed flan tin. Prick the base of the flan with a fork.
  • Sprinkle the cooked bacon pieces over the base of the pastry case and dot with the remaining butter.
  • Pour in the cream and egg mixture.
  • Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for 30 minutes, or until set and golden brown.

Nutrition Facts : Calories 782.5, Fat 59.6, SaturatedFat 33.2, Cholesterol 292, Sodium 871.2, Carbohydrate 42.1, Fiber 1.4, Sugar 0.4, Protein 19.7

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

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.

BREAD BOWL QUICHE LORRAINE



Bread Bowl Quiche Lorraine image

Number Of Ingredients 9

8 ounces Canadian bacon cut into bite sized cubes
4 eggs
2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/2 cup shredded Swiss cheese
1/2 cup chopped onion
1 to 1 3/4 pound Bread Bowl

Steps:

  • 1. Preheat the oven to 400°F. 2. Place the Canadian bacon in a medium skillet over medium heat, and cook about 2 minutes, or until slightly browned. Remove from the heat and set aside. 3. In a medium bowl, beat together the eggs, cream, salt, pepper, and nutmeg. 4. Sprinkle the bacon, cheese, and onion over the bottom of the bread bowl. Top with the egg mixture. 5. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 30 minutes or until a knife inserted into the middle of the egg comes out clean. Carefully remove the foil and continue to bake another 3 minutes. 6. Cut the bread bowl into wedges and serve

Nutrition Facts : Nutritional Facts Serves

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BAKING CLASSICS: QUICHE LORRAINE - BUTTERMILK LIPSTICK
2020-01-19 Remove the second piece of wrap & discard. Fit the pastry into the pan, pressing into the fluted edges. Remove any excess dough. Freeze 30 minutes or chill 1 hour. Preheat the oven to 425 degrees. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the middle rack 15 minutes.
From buttermilklipstick.com


PANERA BREAD QUICHE LORRAINE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


BEST QUICHE LORRAINE RECIPE - HOW TO MAKE QUICHE LORRAINE
2022-07-05 In large bowl, whisk together eggs, sour cream, milk, 1/4 teaspoon each salt and pepper, and nutmeg if using. Gently stir in onion mixture and …
From goodhousekeeping.com


CRAVINGS | QUICHE LORRAINE BAGUETTE
Preheat the oven to 375°F. Line a large baking sheet with aluminum foil.. Heat the butter and olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until partly softened, adding the garlic during the last minute, about 5 minutes total.
From cravingsbychrissyteigen.com


FOOD NETWORK - HOW TO MAKE BREAD BOWL QUICHE LORRAINE
372K views, 999 likes, 94 loves, 110 comments, 427 shares, Facebook Watch Videos from Food Network: Mom's face when you make this for brunch tomorrow: Get …
From facebook.com


QUICHE LORRAINE RECIPE - BAKE PLAY SMILE
2020-08-31 Preheat oven to 180 degrees celsius fan-forced (or 200 degrees celsius conventional). To prepare the quiche, melt the butter in a frying pan on the stove-top over medium heat. Add the onion and bacon and stir while until the onion has softened and the bacon has cooked through.
From bakeplaysmile.com


QUICHE LORRAINE | KING ARTHUR BAKING
To assemble and bake the quiche: Spoon the bacon and onions into the partially baked pie crust. Pour the egg/cream mixture into the crust, then sprinkle with the chives and cheese. Place the quiche on a baking sheet (to catch any drips), and bake it for 35 to 40 minutes.
From kingarthurbaking.com


QUICHE LORRAINE - ALL RECIPES
23cm (9 inch) diameter baking tin. Preheat the oven to 180°C / 350°F / Gas Mark 4. ‍. Heat the oil in a sauté pan and cook the bacon over a medium heat until crisp. Remove to a plate and cool. Add the chopped onions to the pan and sweat gently on a low heat in the same oil for a further 10 minutes - covered.
From fromballymaloewithlove.com


QUICHE LORRAINE RECIPES | ALLRECIPES
John's Quiche Lorraine. 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 …
From allrecipes.com


CLASSIC QUICHE LORRAINE - THE FLAVOR BENDER
2020-01-15 Quiche Lorraine. Preheat the oven to 325°F/162°C. In a large bowl, place the 5 eggs and whisk well. Set aside a handful of the cooked bacon. Add the rest of the bacon to the whisked eggs. Add the ¾ cup half and half and ¾ cup cream, salt, 1 cup cheese and chopped chives to the egg mix. Whisk to mix well. Set aside.
From theflavorbender.com


SHEET PAN QUICHE LORRAINE - WHAT SHOULD I MAKE FOR...
2020-01-07 Whisk the eggs with the cream, milk, salt, and pepper. Stir in the cheeses and crumbled bacon. Set aside. Place the rested dough on a lightly floured surface (I recommend rolling between two floured sheets of wax paper for easy flipping).
From whatshouldimakefor.com


BREAD BOWL QUICHE LORRAINE | RECIPE | FOOD NETWORK RECIPES, …
May 16, 2019 - Meet your new favorite mashup: quiche Lorraine and gooey cheese raclette. The raclette does double duty here by adding flavor and also serving as a barrier that separates the quiche from the bowl, allowing the bread to get delightfully crispy while it bakes.
From pinterest.com


QUICHE LORRAINE (EASY, CLASSIC RECIPE) / THE GRATEFUL GIRL COOKS!
Bake at 425°F. for 15 minutes, turn the oven down to 300°F. and continue cooking it for 30 more minutes. You’ll know it’s done when the top is golden brown and a knife inserted into the middle comes out clean. Transfer the quiche to a wire rack to cool down a bit (still in pie pan).
From thegratefulgirlcooks.com


CRUSTLESS QUICHE LORRAINE RECIPE - THIS FARM GIRL COOKS
Cooking this crustless quiche is as easy as 1-2-3! Step 1: Preheat oven to 350 degrees. Grease a 9 inch pie dish or other round baking dish with nonstick cooking spray or olive oil. Step 2: In a large bowl, whisk together eggs and remaining ingredients EXCEPT bacon. stir to combine.
From thisfarmgirlcooks.com


QUICHE LORRAINE - TWO SISTERS
2020-12-16 How to make Quiche. Step 1: In a bowl combine eggs, milk, salt, and pepper. Step 2: Add cooked and crumbled bacon and onions a mix. Step 3: In a separate bowl (or Ziploc bag) combine grated cheese and flour. Make sure cheese is completely coated with flour. If you are using pre-shredded cheese, you can skip this step.
From twosisterscrafting.com


LEFTOVER BREAD QUICHE LORRAINE | WOOLWORTHS TASTE
Preheat the oven to 180°C. Flatten the bread using a rolling pin. Line a 30 cm pie dish with the bread, overlapping the slices slightly. Brush generously with melted butter. 2. Fry the onion in the olive oil, then set aside to cool for a minute. 3. Mix the eggs, cheese and ham or bacon. 4.
From taste.co.za


QUICHE LORRAINE WITH HASH BROWN CRUST - TODAY.COM
2015-10-07 Preheat oven to 425 degrees F and grease a 10-inch tart pan. Press the shredded hash browns firmly into the tart pan in an even layer, …
From today.com


THE EASIEST QUICHE LORRAINE RECIPE FOR MAKE-AHEAD BRUNCH
Crimp the edges or roll over. In a large bowl, combine your wet ingredients to create a filling mixture. In a separate small bowl, toss your flour with the cheddar cheese. Add the remaining ingredients into your filling mixture. Bake at 350 for 45 minutes until crust is …
From savvymamalifestyle.com


CLASSIC QUICHE LORRAINE RECIPE WITH BACON - MONDAY SUNDAY KITCHEN
2018-01-30 Preheat oven to 400 degrees. In a food processor (or by hand), combine flour and salt. Add the very cold diced butter and pulse until the flour mixture resembles coarse crumbs.
From mondaysundaykitchen.com


CLASSIC QUICHE LORRAINE - SEASONS AND SUPPERS
2019-03-28 Put the bacon/onion mixture into a bowl to cooled to room temperature. Preheat oven to 375F. Prepare custard by combining cream and eggs together in a large measuring cup or similar with a spout for pouring. Whisk together well with a whisk or fork.
From seasonsandsuppers.ca


EASY CLASSIC QUICHE LORRAINE RECIPE - JANE AT HOME
Preheat oven to 350º F. Sprinkle crumbled bacon over bottom of pie shell and top with shredded cheese. Combine eggs and cream in a mixing bowl and whisk until well blended. Mix in salt and pepper. Pour egg mixture over cheese. Bake until quiche is lightly browned, about 45 minutes. Let cool in pan for 10 minutes.
From jane-athome.com


PERFECT QUICHE LORRAINE - BROWN EYED BAKER
2020-09-01 Prepare the Filling: Increase oven temperature to 375 degrees F. Sprinkle the bacon and cheese over the bottom of the pie crust. In a large bowl, whisk the eggs until they are broken up and a little frothy. Add the salt, pepper, nutmeg, and chives, and whisk to combine.
From browneyedbaker.com


BACON QUICHE LORRAINE FOR BREAKFAST OR BRUNCH - EASY WEEKNIGHT …
2021-06-09 In a medium bowl, add the eggs, heavy cream, cayenne pepper and salt. Whisk with a fork until fully combined. Pour the egg mixture over the top. Slide the baking sheet (with prepared quiche pan on it) into the oven and bake for 40 to 45 minutes, or until the center has set and the crust edges are browned.
From easyweeknightrecipes.com


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