French Bread Quiche Recipes

QUICHE LORRAINE

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.

THE BEST QUICHE LORRAINE

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.

FRENCH BREAD QUICHE

Steps:

• Place sliced French bread in a buttered 9x13 inch pan (fill in holes with smaller pieces of bread so the whole bottom is covered). Mix eggs, cheese, milk, wine, etc. and pour over bread, sprinkle sausage over top. Cover with foil and refrigerate overnight. Bake covered for 1 hour, 350℉ (180℃). Makes two 9x13 casseroles.

SIMPLE QUICHE RECIPE - USE BREAD FOR THE CRUST!

Steps:

• Preheat oven to 400 degrees
• Line the bottom of cooking dish with your slices of bread (o that they cover the entire bottom of dish in single layer, you can remove the crust if you want to, but you do not have to).
• In a mixing bowl add your eggs, and beat until mixed well.
• Add the cream and mix in
• Add the rest of the ingredients listed above
• Pour over bread layer in your baking dish
• Bake 35-40 minutes or until a knife inserted near the center comes out clean.
• Let rest for 5 minutes, then serve.

BREAD BOWL QUICHE LORRAINE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Using a paring knife, cut a circle on the top of the bread about 3/4 inch from the side and about 1/2 inch from the bottom. Remove the top and scoop out the insides, leaving a 1/2-inch wall around the sides and bottom. Reserve the top and bread scraps for another use. Brush the outside crust (sides and bottom) of the loaf with 2 tablespoons of the olive oil. Completely cover the inside bottom and sides of the bread bowl with the sliced raclette. Cover the outside crust with foil to protect it from browning, leaving the hole and the cheese exposed. Place on a rimmed baking sheet. Bake until the cheese is fully melted but not browned, 15 to 20 minutes.
• Meanwhile, cook the bacon and remaining 1 tablespoon oil in a medium skillet over medium heat until the fat is rendered and the bacon is crisp, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Add the thyme and shallots to the skillet and cook until the shallots are tender, 6 to 8 minutes. Transfer to the plate with the bacon.
• When the cheese is melted, remove the bread bowl from the oven and, using a small spoon, scoop the melted cheese from the bottom of the bowl and spread it up onto the sides of the bowl, gently pressing it into the crumb to create a watertight seal around the entire inside surface of the bowl.
• Sprinkle the Gruyere over the bottom of the bowl and top with the bacon and shallots. Blend the half-and-half, salt, cayenne, nutmeg and eggs in a blender on low speed until completely smooth and creamy. Strain through a fine-mesh sieve (to remove the foam) and then pour into the bread bowl, filling it to just below the top of the bowl.
• Lower the oven temperature to 325 degrees F. Bake until the edges of the quiche are set but the center still wobbles slightly, 55 to 75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool in a warm place (stovetop is best) to prevent cracks forming on the top, at least 3 hours, before slicing.