Lemon Quiche Recipes

LEMON QUICHE

Steps:

• Preheat oven to 375 degrees.
• Zest 1 lemon. Place the zest in a saucepan with the cream and milk and simmer gently for 5 minutes.
• Juice all the lemons including the zested one and strain.
• With an electric mixer beat the sugar with the eggs until the mixture turns lemony yellow, add flour and beat some more to incorporate smoothly. Mix in the mlk-cream and lemon juice and pour into pie shell.
• Bake for 25 to 35 minutes until puffed and set.
• To decorate if you wish you can cut several long pieces of zest. Cut into fine strips. Cook 3 tbls sugar with strips for 10 minutes.
• until candied. When cool arrange on top.
• Enjoy.

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.

LEMON-BROCCOLI QUICHE

Steps:

• Preheat oven to 350.
• Steam broccoli (make sure pieces are medium size and uniform).
• Combine the broccoli with drained water chestnuts and set aside.
• Mix all remaining ingredients, except Swiss cheese and paprike, in a seperate bowl from the broccoli.
• Spread broccoli, water chestnuts and cheese evenly in crust.
• Carefully pour egg mixture into crust.
• Sprinkle with paprika.
• Bake in preheated oven for 35-40 minutes at 350 degrees.
• Let stand 15 minutes before serving.
• It will lose its texture if allowed to sit for too long (over an hour).

CHEF JOHN'S QUICHE LORRAINE

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.

BLINTZ LEMON QUICHE CUPS

Steps:

• Heat oven to 325ºF.
• Beat all ingredients except powdered sugar and raspberries in large bowl with mixer until blended.
• Pour into 8 (5-oz.) ramekins sprayed with cooking spray. Place ramekins on baking sheet.
• Bake 25 to 30 min. or until centers are set. Cool 10 min.
• Sprinkle with powdered sugar; top with raspberries.