Deep Dish Quiche Lorraine Recipe 45

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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.

DEEP-DISH QUICHE LORRAINE



Deep-Dish Quiche Lorraine image

Time 6h

Yield Serves 8

Number Of Ingredients 18

1 ¾ cups all-purpose flour
½ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, cut into small cubes and chilled
3 tablespoons sour cream
4-6 tablespoons ice water
1 large egg white, lightly beaten (save the yolk for filling)
2-inch deep cake pan (9-inch diameter) or Spring-form pan (This recipe will NOT fit in a pie plate.)
8 slices thick-cut bacon, cut into small pieces
2 medium onions, chopped fine
1 ½ tablespoons cornstarch
1 ½ cups whole milk
8 large eggs plus 1 large yolk
1 ½ cups heavy cream
½ teaspoon salt
¼ teaspoon pepper
pinch nutmeg
pinch cayenne pepper
6 ounces (1 ½ cups) Gruyere cheese, shredded

Steps:

  • In the bowl of a food processor, pulse together the flour and salt. Add butter and pulse until the butter is the size of peas.
  • In a small bowl, combine the sour cream and ¼ cup of ice water. Add half of the sour cream mixture to the food processor and pulse a few times. Add remaining sour cream mixture and pulse again.
  • Pinch the dough between your fingers. If dough is crumbly and seems too dry, add 1 or 2 tablespoons more ice water and pulse until dough comes together into large lumps and all the dry flour is incorporated.
  • Form the dough into a large flat disk, about 6 inches in diameter, and wrap in plastic wrap. Refrigerate until firm, about 1 to 2 hours.
  • Line a deep 9-inch diameter cake pan or spring-form pan with 2 long pieces of aluminum foil, allowing a few inches of foil to hang off the sides of the pan.Lightly spray the foil with cooking spray.
  • Roll out the dough on a generously floured surface and gently place the dough into the prepared pan, pressing the dough into the bottom of the pan. Trim off any dough that hangs over the edge of the pan more than 1 inch.
  • Refrigerate dough-lined pan for 30 minutes, then freeze for 20 minutes. (Make Ahead: If you are planning to bake the quiche the next day, refrigerate the dough overnight at this point, and then continue with the remaining steps in the morning.)
  • Preheat oven to 375 degrees F with the rack set in the lower-middle position.
  • Line dough with aluminum foil and fill completely with pie weights. (If you don't have enough pie weights, you can use dried beans, or I have even used spare change before.)
  • Bake 30-40 minutes, or until the edges of the crust are beginning to brown but the bottom of the crust is still light in color. Carefully remove the foil and pie weights and return the pan to the oven, baking until golden brown, about 15 to 20 minutes longer. (Now is a good time to start preparing the filling.)
  • Remove shell from oven and brush immediately with egg white. Set aside while you prepare the filling.
  • Reduce oven temperature to 350 degrees F.
  • Cook bacon in a skillet set over medium heat until crisp. Transfer to a paper towel-lined plate and set aside. Discard all but 2 tablespoons of fat from the pan. Return to medium heat and add chopped onion. Cook, stirring frequently, until softened and browned slightly, about 10 minutes. Set aside and allow to cool a bit.
  • In a large bowl, whisk together the cornstarch and 3 tablespoons of the milk. Whisk in the remaining milk, eggs, yolk, heavy cream, salt, pepper, nutmeg, and cayenne. Whisk until smooth.
  • Sprinkle the cheese, onions, and bacon in the bottom of the crust. Gently pour the egg mixture over the top.
  • Bake until top of quiche is golden and a toothpick inserted in the center comes out clean, 1 ¼-1 12 hours. Transfer to a wire rack to cool at least 30 minutes. (Do not serve immediately after baking as the quiche needs time to cool and set or your slices won't come out clean.)
  • Enjoy!

CHEF JOHN'S QUICHE LORRAINE



Chef John's Quiche Lorraine image

In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h45m

Yield 8

Number Of Ingredients 12

1 9-inch unbaked pie crust (see footnote for recipe link)
8 slices bacon, cut into 1 inch pieces
½ cup chopped leeks (white and pale green parts only)
½ cup chopped onion
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or more to taste
3 large eggs
2 egg yolks
1 cup heavy cream
¾ cup milk
1 teaspoon chopped fresh thyme
6 ounces shredded Gruyere cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
  • Reduce oven to 325 degrees F (165 degrees C).
  • Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
  • Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
  • Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
  • Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

Nutrition Facts : Calories 412.5 calories, Carbohydrate 14.4 g, Cholesterol 197 mg, Fat 32.6 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 15.3 g, Sodium 468.9 mg, Sugar 2 g

DEEP-DISH QUICHE LORRAINE RECIPE - (4/5)



Deep-Dish Quiche Lorraine Recipe - (4/5) image

Provided by á-36

Number Of Ingredients 19

PASTRY DOUGH:
1 3/4 cups (8.75 ounces) unbleached all-purpose flour, plus more for work surface
1/2 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch cubes and frozen 10 minutes
3 tablespoons sour cream
1/4 to 1/3 cup ice water
1 large egg white, lightly beaten
CUSTARD FILLING:
8 ounces bacon, preferably thick-cut, cut crosswise into 1/4-inch pieces
2 medium onions, chopped fine, about 2 cups
1 1/2 tablespoons cornstarch
1 1/2 cups whole milk
8 large eggs plus 1 large yolk
1 1/2 cups heavy cream
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon cayenne
6 ounces Gruyère cheese, shredded, about 1 1/2 cups

Steps:

  • FOR THE DOUGH: Process flour and salt together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses. Mix sour cream and ¼ cup ice water in small bowl until combined. Add half sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses. Turn dough out onto work surface and flatten into 6-inch disk; cover disk in plastic wrap and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature 15 minutes before rolling.) Cut two 16-inch lengths of foil. Arrange foil pieces in round 9 by 2-inch cake pan so they are perpendicular, pushing them into corners and up sides of pan; press overhang against outside of pan. Spray foil lightly with nonstick cooking spray. Roll out disk of dough on generously floured work surface to 15-inch circle (about ¼ inch thick). Roll dough loosely around rolling pin and unroll into cake pan. Working around circumference, ease dough into pan by gently lifting edge of dough with 1 hand while pressing into pan bottom with other. Trim any dough that extends more than 1 inch over edge of pan. Patch any cracks or holes with dough scraps as needed. Refrigerate any remaining dough scraps. Refrigerate dough-lined pan until firm, about 30 minutes, and then freeze for 20 minutes. Adjust oven rack to lower-middle position and heat oven to 375°F. Line dough with parchment or foil and fill completely with pie weights or dried beans, gently pressing weights into corners of shell. Bake on rimmed baking sheet until exposed edges of dough are beginning to brown but bottom is still light in color, 30 to 40 minutes. Carefully remove parchment and pie weights. If any new holes or cracks have formed in dough, patch with reserved scraps. Return shell to oven and bake until bottom is golden brown, 15 to 20 minutes longer. Remove shell from oven and brush interior with egg white. Set aside while preparing filling. Reduce oven temperature to 350 degrees. FOR THE CUSTARD: Cook bacon in 12-inch skillet over medium heat until crisp, 8 to 12 minutes. Transfer to paper towel-lined plate and discard all but 2 tablespoons bacon fat from skillet. Return to medium heat, add onions, and cook, stirring frequently, until softened and lightly browned, about 12 minutes. Set onions aside to cool slightly. Place cornstarch in large bowl; add 3 tablespoons milk and whisk to dissolve cornstarch. Whisk in remaining milk, eggs, yolk, cream, salt, pepper, nutmeg, and cayenne until mixture is smooth. Scatter onions, bacon, and Gruyère evenly over crust. Gently pour custard mixture over filling. Using fork, push filling ingredients down into custard and drag gently through custard to dislodge air bubbles. Gently tap pan on countertop to dislodge any remaining air bubbles. Bake until top of quiche is lightly browned, toothpick inserted into center comes out clean, and center registers 170°F on instant-read thermometer, 1¼ to 1½ hours. Transfer to wire rack and let stand until cool to touch, about 2 hours. When ready to serve, use sharp paring knife to remove any crust that extends beyond edge of pan. Lift foil overhang from sides of pan and remove quiche from pan; gently slide thin-bladed spatula between quiche and foil to loosen, then slide quiche onto serving plate. Cut into wedges and serve. SWAPPING A PIE PLATE FOR A CAKE PAN: Unlike a pie plate, a deep cake pan requires a foil sling (fashioned from two lengths of foil) to remove the quiche. Instead of a 12-inch round, roll out dough to a 15-inch circle big enough to fit in the cake pan with plenty of overhang. Roll the dough loosely around a rolling pin and unroll it into the foil-lined cake pan. Gently ease the dough into the pan. Trim, leaving a generous 1-inch overhang to anchor the dough. NOTE: To prevent the crust from sagging during blind baking, make sure it overhangs the pan's edge and use plenty of pie weights (about 3 to 4 cups). The cooled quiche can be served warm or at room temperature, or refrigerated for up to 3 days and reheated. To reheat the whole quiche, place it on a rimmed baking sheet on the middle rack of a 325-degree oven for 20 minutes. Reheat slices at 375°F for 10 minutes.

EASY QUICHE LORRAINE



Easy Quiche Lorraine image

It's a delicious way to start a meal!

Provided by LADYNUSS

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 55m

Yield 6

Number Of Ingredients 8

1 recipe pastry for a 9 inch single crust pie
6 slices bacon
1 onion, chopped
3 eggs, beaten
1 ½ cups milk
¼ teaspoon salt
1 ½ cups shredded Swiss cheese
1 tablespoon all-purpose flour

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.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 21.1 g, Cholesterol 141.8 mg, Fat 33.8 g, Fiber 1.4 g, Protein 17.9 g, SaturatedFat 13 g, Sodium 641.7 mg, Sugar 4.3 g

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

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From jessicagavin.com


QUINTESSENTIAL QUICHE LORRAINE - COOKS WITHOUT BORDERS
Remove from the oven, remove the foil and weights and set the shell aside to cool briefly. Turn down the oven to 375 degrees. 4. While the shell is blind-baking, prepare the onions. Heat the olive oil over medium heat in a medium sauté pan, add the onions, stir to coat with the oil, and stir in the thyme (if using).
From cookswithoutborders.com


QUICHE LORRAINE – CHECK NT RECIPES
You can gently push the crust bubbles with your spoon. Reduce oven temperature to 325°F. Sprinkle bacon, cheese, and onion on pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish. Bake for 45-50 minutes, or until a knife inserted into the center comes out clean.
From checknt.com


QUICHE LORRAINE - TASTES BETTER FROM SCRATCH
2019-03-13 Make Ahead And Freezing Instructions: To make ahead: Bake the quiche according to instructions, allow it to cool completely, cover it and put it in the fridge for 2-3 day. Eat it cold or re-heat in the microwave or oven. To freeze: Bake the quiche according to instructions, allow it to cool completely and wrap it really well with a few layers of tinfoil.
From tastesbetterfromscratch.com


QUICHE LORRAINE RECIPE – HOW TO MAKE IT IN 9 SIMPLE STEPS
2021-02-15 Preheat oven to 425 degrees. Cook the bacon by microwaving it or cooking it in a frying pan until it is crisp. Drain it on paper towels, dabbing it to remove the grease. Crumble the bacon into small bits. In a small bowl, mix together the flour and 1/4 teaspoon salt.
From homestratosphere.com


CLASSIC FRENCH QUICHE LORRAINE - PARDON YOUR FRENCH
2021-11-02 Instructions. Step 1: make the crust – Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix.
From pardonyourfrench.com


VINTAGE QUICHE LORRAINE FLAN DISH WITH RECIPE BY RAYWARE TASTY …
Vintage Quiche Lorraine Flan Dish With Recipe by RAYWARE Tasty EATING 24cm retro. Great retro kitchen decor, in good used condition for its age. Nice easy to make Recipe. A few very small chips/ faults to the rim but still perfectly usable. Has a few signs of use such as on the base. A small chip on bottom. 24cm diameter x 4cm side height ...
From ebay.co.uk


DEEP-DISH QUICHE LORRAINE - COOK'S ILLUSTRATED
A family of brands trusted by millions of home cooks. Learn real cooking skills from your favorite food experts. The iconic magazine that investigates how and why recipes work. American classics, everyday favorites, and the stories behind them. school.
From cooksillustrated.com


THE PIONEER WOMAN'S COWBOY QUICHE - HOUSE OF NASH EATS
2020-04-22 Make the filling. Combine the eggs, heavy cream, and salt and pepper in a large bowl, whisking to combine. The add the caramelized onions and cooked bacon to the egg mixture, stirring to combine. Preheat oven to 400 degrees F, then assemble and bake the quiche. Carefully pour the filling into the unbaked pie crust.
From houseofnasheats.com


QUICHE LORRAINE | KOWALSKI'S MARKETS
Freeze crust for 30 min. Put a piece of parchment paper or foil over the pie shell; fill with dried beans or pie weights. Place pie plate on a baking sheet on the center rack of a preheated 400° oven; bake until dough is set (about 15 min.). Remove from oven; remove parchment and beans. Set aside on a rack to cool. Reduce oven temperature to ...
From kowalskis.com


DEEP-DISH QUICHE LORRAINE - NONONSENSE.RECIPES
Bake until top of quiche is lightly browned, toothpick inserted in center comes out clean, and center registers 170 degrees, 1-1⁄4 to 1-1⁄2 hours. Transfer to wire rack and let stand until cool to touch, about 2 hours.
From nononsense.recipes


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