Madame Quiches Quiche Au Fromage Recipes

QUICHE LORRAINE AU FROMAGE

Steps:

• Heat oven to 425ºF.
• Mix flour and salt in medium bowl. Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add ice water, 1 Tbsp. at a time, mixing lightly with fork until dry ingredients are evenly moistened and mixture clings together when pressed into ball. (If necessary, stir in more ice water, 1 tsp. at a time, until dough sticks together.) Flatten dough to 1/2-inch-thick round on large sheet of plastic wrap; wrap securely. Refrigerate 20 to 25 min. or until well chilled.
• Roll out dough on lightly floured surface to 13-inch round. Place in 9-inch pie plate; fold under and flute edge. Sprinkle bacon and cheese onto bottom of crust. Whisk eggs and half-and-half until blended; pour into crust.
• Bake 15 min. Reduce oven temperature to 350ºF. Bake 35 to 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

MADAME QUICHE'S QUICHE AU FROMAGE

Steps:

• Bake pastry at 425°F until golden brown. Then whisk together all ingredients and add to your cooled pastry. Bake quiche at 425°F for 30-35 minutes. Watch it at around 25 minutes to make sure you don't over cook.
• To check for doneness by inserting a knife into the center. If it comes out clean it is done.

MINI QUICHES

Steps:

• Preheat the oven to 375 degrees F. Place twenty-four 2 1/2-inch mini tart pans on a wire rack set in a rimmed baking sheet and spray with nonstick cooking spray.
• In a food processor, combine the flour and a good pinch of salt and pulse to combine. Add the butter and pulse until the mixture resembles sand. Transfer to a medium bowl then slowly drizzle in enough of the ice water, folding with a wooden spoon, until the water is incorporated and a shaggy dough forms-all the water may not be needed; be careful not to overwork the dough. Turn the dough out onto a lightly floured work surface and form into a disc. Roll the dough to 1/4 inch thick and use a 3-inch round cutter to cut out 24 discs. Lay 1 disc in each prepared tart pan, pressing the dough firmly into the bottom and up the sides. Transfer to the freezer to firm up, about 30 minutes.
• Meanwhile, heat a medium nonstick skillet over medium heat and add the bacon. Cook, stirring frequently, until browned and crispy, 3 to 5 minutes. Transfer the bacon to a paper towel-lined tray to cool for 5 minutes.
• In another medium bowl, whisk together the eggs, milk, 1/2 cup of the crème fraîche and a pinch each of salt and white pepper. Transfer to a liquid measuring cup for easy pouring.
• To assemble: Put a teaspoon of the bacon bits and a teaspoon of the fontina in the bottom of each tart shell. Top with a sprinkle of chives. You will have some bacon leftover to use as garnish. Pour the custard evenly into the tart shells and bake until the quiches are puffed and the crust is golden brown, about 35 minutes. Rotate the pan 180 degrees halfway through baking. Remove from the oven and immediately remove the quiches from the tart pans to cool on a wire rack. This will ensure a crisp crust.
• Meanwhile, in a third medium bowl, combine the cream cheese, the remaining 1/2 cup crème fraîche and a pinch each of salt and white pepper. Whip with a hand mixer until light and airy, about 2 minutes. Dollop onto the cooled quiches and sprinkle with the remaining bacon bits and chives.