French Quiche Loraine 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 QUICHE LORAINE

Steps:

• 1. First, as the bacon is quite salty, you may want to rinse it for a less salty taste.
• 2. Next, remove all excess fat and hard parts from your smoked bacon.
• 3. Then, dice the bacon into small equal pieces.
• 4. Next, roll out your dough onto a sheet of plastic wrap. This will allow you to flip it into your pan without breaking the dough. Gently turn over the dough into tart pan.
• 5. Press the dough into the edges. Make sure that all of the dough is flattened into the pan so that it does not bubble-up.
• 6. Next, place your smoked bacon into a frying pan and cook until golden.
• 7. Prebake your dough in the oven on convection bake at 400 degrees F. for 5 minutes, or according to package directions on pre-made dough.
• 8. Now cut your Gruyere into smaller pieces and grate it.
• 9. Then, crack your eggs into a bowl. Depending on the size of your Quiche, you may need 5 or 6 eggs.
• 10. Sprinkle some pepper on top. Because the smoked bacon is already very salty, it is not necessary to add salt.
• 11. Pour in cream and beat slightly with a fork.
• 12. After sprinkling a small layer of your grated Gruyere into your pre-baked crust, add your cooked smoked bacon on top of it.
• 13. Pour your mixed eggs and cream on top of the bacon.
• 14. Now add a thick layer of grated cheese on top, but save a small amount for later.
• 14. Then, it's time to sprinkle on some nutmeg, to your taste.
• 15. Now place your Quiche into the oven on convection bake at 400F for 20 minutes. Do not open the oven unless the top of the quiche is brown. If that is the case, cover it with a tin foil.
• 16. Once you see your pie is starting to rise, sprinkle the remaining Gruyere on top of it. About 2 tps.
• Bake for the remaining cook time, which is 20 minutes.
• 17. Once you remove your quiche from the oven, it should look all puffy like this.
• 18. Let it cool down until your quiche flattens and voila! Your quiche may be served cold or warm.
• Bon appétit!

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.

AUTHENTIC QUICHE LORRAINE

Steps:

• Sift flour with 1/2 tsp salt. Cut in 1 stick chilled butter. Mix by hand (use your fingers) until it forms into little chunks about the size of large grains of rice.
• Fork 1 egg yolk with 2 tbsp cold water. Combine with dry ingredients and work by hand until it forms a large ball of dough. Add up to 1 more tbsp of cold water if needed.
• Wrap in plastic-wrap and let sit in a cool place 30 minutes.
• Heat oven to 400. Roll dough until big enough to place in a 10" tart pan.
• Grease tart pan before placing dough in it. Gently move dough to tart pan. Do not stretch it. Trim as needed and use trimmings to patch any tears that may have developed.
• Prick pastry with a fork. Line with foil, shiny-side down, and fill with a little dry rice or beans to ensure that the foil stays in place. Bake 10 minutes.
• Remove rice or beans. Remove foil. Bake 5 minutes more. Allow to cool.
• Reduce oven heat to 300.
• Fry bacon in 1 tbsp butter.
• In a large bowl mix 4 eggs with the cream. Mix thoroughly but do not beat or whip. Stir in bacon, nutmeg, and salt and pepper to taste.
• Ensure that oven temperature has dropped to 300. Bake 25-30 minutes. Best when served immediately, as it cools quickly.