Quiche Lorraine I 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.

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.

QUICHE LORRAINE

Steps:

• Preheat the oven to 400 degrees.
• Line a nine-inch pie plate with the pastry. By all means build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.
• Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.
• Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
• Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.
• Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.
• Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.
• Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.

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.

QUICHE LORRAINE

Steps:

• Make the crust: Pulse the flour and salt in a food processor. Add the butter and pulse until it looks like coarse meal. Add 3 tablespoons ice water and pulse until the dough starts to come together. Add up to 1 more tablespoon ice water, a little at a time, if necessary. Form the dough into a disk and wrap in plastic wrap. Refrigerate until firm, at least 1 hour or overnight.
• Remove the dough from the refrigerator and let soften 10 minutes. Unwrap the dough on a floured surface. Roll out the dough into an 11-inch round, lightly dusting with flour as needed and turning the dough occasionally. Carefully transfer to a 9-inch pie plate and crimp the edges with your fingers. Prick the bottom of the crust all over with a fork, then refrigerate until firm, 20 to 30 minutes.
• Preheat the oven to 350˚ F. Line the dough with parchment paper and fill with dried beans or pie weights. Put on a baking sheet and bake until lightly golden around the edges, 20 to 25 minutes. Remove the parchment and weights and continue baking until golden brown in the center, 20 to 25 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling: Combine the butter, onion and a big pinch of salt in a medium skillet over low heat. Cook, stirring occasionally, until the onion is very tender and golden brown, 20 to 25 minutes. While the onion cooks, put the bacon in a small nonstick skillet over medium heat and cook, stirring occasionally, until golden brown and crisp, 7 to 10 minutes. Remove to a paper towel-lined plate. Add the bacon to the pan with the onion, along with the thyme.
• Spread the Gruyère and onion-bacon mixture in the cooled pie crust. Combine the eggs, heavy cream, chives, nutmeg, cayenne and 3/4 teaspoon salt in a large bowl and whisk until combined. Pour into the pie crust. Bake until the quiche is just set and lightly golden brown, 40 to 45 minutes. Let cool before serving.

FREEZABLE QUICHE LORRAINE

Steps:

• Preheat oven to 350°F. Line pie shell with parchment and fill with pie weights, dry beans, or raw rice. Bake 30 minutes. Remove weights and parchment; bake until crust is cooked through and golden brown, 15 minutes more. Let cool completely on a wire rack.
• In a large bowl, whisk eggs and salt until blended. Add cream and milk and whisk to incorporate fully. Set aside. In a small bowl, mix together Jarlsberg and Grana Padano. Layer one-third of cheese mixture in pie shell. Next, layer half of mushrooms, followed by half of shallots, and then half of bacon. Repeat these four layers, beginning with half of remaining cheese, and ending with rest of cheese. Pour egg mixture over layers. Cover edge of crust with foil to prevent overbrowning.
• Bake quiche, rotating pan 180 degrees halfway through, until filling is set, 40 to 50 minutes. Transfer to a wire rack and let cool about 10 minutes, if serving immediately. If freezing, let cool to 70°, then transfer to refrigerator and chill to 40°.
• Freezing: If freezing whole quiche, wrap in two layers of plastic. Label and date, and freeze up to 3 months. To freeze individual portions, cut quiche into 8 slices and arrange on a rimmed baking sheet. Freeze at least 4 hours and up to overnight for a formative freeze. Wrap each frozen slice in plastic, place all of the slices in a resealable plastic bag, label and date, and return to freezer for up to 1 month.
• Reheating: If reheating whole quiche, unwrap, place in a cold oven, and heat to 325°. When oven reaches temperature, bake until warm throughout or a thermometer inserted into center registers 150°, 60 to 70 minutes. If reheating individual slices, unwrap, place on a rimmed baking sheet, place in a cold oven, and heat to 325°. When oven reaches temperature, bake until warm throughout, 10 to 15 minutes.

QUICHE LORRAINE

Steps:

• Mix flour and salt with a fork in a large bowl. Make a well in the center, and add the egg and butter. Mix all the ingredients, using the fork to mash the butter and beat the egg into the flour, until everything is blended together, roughly.
• Spoon over the dough about 1 to 3 tablespoons of ice water, and mix together, using the fork or a plastic flexible pastry dough scraper. If using a dough scraper, press down on the dough and smear it a bit, to get the butter cubes to incorporate without letting the heat of your hands warm up the dough. Work quickly and with muscle.
• Use your hands to quickly work the dough into a flat disc, and refrigerate an hour.
• Butter a false-bottomed fluted tart pan, 8 inches wide and 2 inches deep. Refrigerate pan. Roll dough on a lightly floured surface to 1/8 inch, rotating every few strokes, to keep the disc round and even. Drop the disc over the tart pan, and gently press the dough into the bottom and side, allowing excess to extend beyond the top of the ring. Roll a pin over the tart shell, and remove the excess dough. Use your finger to press each flute of the fluted edges. Prick the floor of the shell with a fork several times, then freeze the shell for 20 minutes.
• Set the tart pan on a baking sheet, line the shell with parchment and fill with baking beans. Bake at 425 for 20 minutes. Remove the parchment and the beans, and if bottom is not beginning to turn golden, return to oven for a few minutes until it starts to puff and toast golden. Let cool on a rack until ready to fill.
• Blanch the pancetta in boiling water and drain, rinse in cold water, drain and then dry on paper towels. Heat the oil in skillet, and brown the pancetta over medium heat, then drain on paper towels.
• Spread the cooked pancetta in the bottom of the pastry shell. Then sprinkle around the grated Gruyère, minus 1 loose handful.
• Whisk the eggs and the yolks, then add the cream and whisk together until homogeneous. Season with salt and pepper and a few vigorous rasps of the nutmeg on a microplane. Pour the custard into the tart shell, place on a baking sheet and bake at 425 for 20 minutes.
• Lower temperature to 400, and if the quiche is getting dark, cover loosely with foil, then continue baking for 10 or 15 more minutes, until the center just puffs and starts to crack, with a still-jiggly center.
• Remove quiche from oven, and scatter remaining cheese across the top. Place on a wire baking rack to cool, remove the ring and let set at least 30 minutes before serving.

THE BEST QUICHE LORRAINE

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.

BEAUTIFUL QUICHE LORRAINE

Steps:

• Combine the cheese and flour and sprinkle into the pie shell.
• Spread the ham evenly over this.
• Combine the eggs, milk, salt and mustard.
• Beat until smooth and pour evenly over the cheese and ham.
• Bake at 375 degrees for 45 minutes, or until the custard is set.
• Serve warm, garnished with chopped parsley.
• To freeze: Prepare recipe through step 4. Wrap well with saran wrap and then foil. Freeze.
• To serve: Thaw in fridge overnight. Bake as directed.

QUICHE LORRAINE

Steps:

• On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.
• Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.
• Cook bacon in a large skillet over medium heat until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain.
• Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture into tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.

CLASSIC QUICHE LORRAINE

Steps:

• In a skillet over medium-high heat, cook the bacon until crisp; transfer bacon to a paper-towel lined plate using a slotted spoon; let bacon drain.
• Discard all but 1 tablespoon bacon drippings from pan.
• Add in onion and shallot; stir/saute for 5 minutes or until tender; stir in parsley.
• In a mixing bowl, whisk together the eggs, half-and-half, mustard, nutmeg, salt, and pepper; add in onion mixture and bacon; stir to combine.
• Sprinkle cheese over the bottom of the pie shell.
• Pour egg mixture over all.
• Bake in a 350 degree oven for about 40-45 minutes or until knife inserted into center comes out clean (cover pie crust edges as appropriate if become too brown).
• Let stand for 10 minutes.
• Cut into wedges and serve.

ULTIMATE QUICHE LORRAINE

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.