Quiche Lorraine Poupon Recipes

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THE BEST QUICHE LORRAINE



The Best Quiche Lorraine image

Nestled in a buttery, rustic crust, this quiche is filled with sweet onions, bacon bits and cheese. It's truly the best quiche Lorraine recipe. -Shannon Norris, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 2h15m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust deep-dish pie
1 package (12 ounces) thick-sliced bacon strips, coarsely chopped
3 large sweet onions, chopped
1 tablespoon minced fresh thyme
1/2 teaspoon coarsely ground pepper
1/8 teaspoon ground nutmeg
1-1/2 cups shredded Gruyere cheese
1/2 cup grated Parmesan cheese
8 large eggs, room temperature
2 cups whole milk
1 cup heavy whipping cream

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.

Nutrition Facts : Calories 671 calories, Fat 49g fat (27g saturated fat), Cholesterol 308mg cholesterol, Sodium 841mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 25g protein.

QUICHE LORRAINE GREY POUPON



Quiche Lorraine Grey Poupon image

Our bacon and Swiss Quiche Lorraine gets its uniquely spiced taste from a dollop of Grey Poupon mustard.

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield 6 servings

Number Of Ingredients 7

1/2 pkg. (15 oz.) ready-to-use refrigerated pie crust s (1 crust)
1 cup KRAFT Shredded Swiss Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 Tbsp. green onion slices
3 egg s
1 cup light cream
2 Tbsp. GREY POUPON Dijon Mustard

Steps:

  • Preheat oven to 375°F. Prepare pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate. Sprinkle cheese, bacon and onion evenly onto bottom of crust.
  • Beat eggs, cream and mustard with wire whisk until well blended; pour over ingredients in crust.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 420, Fat 34 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 175 mg, Sodium 510 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 1 g, Protein 13 g

QUICHE LORRAINE POUPON



Quiche Lorraine Poupon image

Posted in response to a request. I think this was my first quiche ever made. I had forgotten about this one until it was requested. Great taste and freezes well.

Provided by TishT

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup shredded swiss cheese
4 slices bacon, cooked,crumbled
2 tablespoons chopped green onions
1 unbaked 9 inch pie shell
3 eggs, slightly beaten
1 cup light cream
1/4 cup Grey Poupon Dijon Mustard

Steps:

  • Sprinkle cheese, bacon and green onions evenly on bottom of pie crust.
  • Whisk eggs, cream and mustard in small bowl.
  • Pour evenly over cheese mixture.
  • Bake at 375°F for 35-40 minutes or until knife inserted in filling comes out clean.
  • *Note:can add 1 pkg (10 oz) frozen chopped spinach, thawed, well drained to cheese mixture.
  • If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
  • Seal, label and freeze up to two months.
  • Do not thaw before reheating.
  • Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.

Nutrition Facts : Calories 275.9, Fat 21.9, SaturatedFat 10, Cholesterol 119.2, Sodium 348.2, Carbohydrate 10.6, Fiber 0.5, Sugar 1.3, Protein 9.2

QUICHE LORRAINE



Quiche Lorraine image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 13

6 ounces ham or lean bacon, diced
1 1/4 cups all-purpose flour
2 teaspoons salt, divided
1 stick cold unsalted butter, cut into pieces, plus 1 tablespoon
3 to 4 tablespoons ice water
1 egg white
2 large onions, thinly sliced
1 teaspoon chopped fresh thyme leaves
1/2 cup grated Gruyere cheese
3 eggs
1 1/4 cups heavy cream
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg

Steps:

  • For the pie crust: In the bowl of a food processor combine the flour, 1 teaspoon of the salt and 1 stick of the butter and process until mixture resembles coarse crumbs. While the motor is running, add water in tablespoon increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disk. Cover with plastic wrap and refrigerate overnight or at least for 1 hour.
  • Remove pie crust from refrigerator and preheat oven to 400 degrees F.
  • Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the dough in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and blind bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights and return to the oven for 3 to 5 minutes. Remove from the oven and brush the surface of pie crust with a light coating of egg white and allow to cool.
  • For the filling: In a saute pan melt the remaining tablespoon of butter over medium-high heat. Add the ham, or bacon, and cook until browned. Using a slotted spoon, remove the ham from the pan and drain briefly on paper towels, then scatter ham over the bottom of the blind-baked crust. To the fat remaining in the pan, add the sliced onions and thyme and cook, stirring occasionally, until onions are very soft and lightly caramelized, about 6 minutes. Scatter the onions over the bacon in the pie crust and top with the grated cheese.
  • In a large bowl whisk together the eggs, heavy cream, remaining 1 teaspoon of salt, pepper, and nutmeg. Pour the egg mixture over the ham, onions, and cheese in the pie shell, adding just enough of the egg mixture to come within 1/4-inch of the top of the shell. Bake on the bottom rack of the oven for 45 to 50 minutes, or until the custard is set and quiche is golden brown on top. Allow to cool slightly before serving.

THE BEST QUICHE LORRAINE



The Best Quiche Lorraine image

Perfect for breakfast, lunch or dinner, this traditional French quiche is filled with crispy bacon, soft, sweet onions and nutty Gruyere, all nestled in a tender pastry crust. In the shop windows of Paris you will often see quiche several inches high and brimming with filling. While it is absolutely magnifique, it is also incredibly time-consuming and technically challenging for the home cook. In our version, we use a shorter tart pan so there's less fussing with large volumes of dough, and a reduced amount of custard cuts the baking time in half. And although you do need to refrigerate the dough twice, it's worth it. The pastry is extra buttery and keeping it chilled makes it easier to work with and results in a light flaky crust.

Provided by Food Network Kitchen

Time 4h15m

Yield 8 servings

Number Of Ingredients 12

1 cup all-purpose flour, plus more for dusting (see Cook's Note)
Kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water
1 tablespoon unsalted butter
1 small yellow onion, very thinly sliced
Kosher salt and freshly ground black pepper
4 ounces slab bacon, cut into 1/2-inch pieces
2 teaspoons fresh thyme leaves
1/2 cup shredded Gruyere (about 2 ounces)
1 cup heavy cream
2 large eggs

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 I



Quiche Lorraine I image

Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!

Provided by Laundrie

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h20m

Yield 6

Number Of Ingredients 9

1 (9 inch) prepared pie crust
12 slices bacon
1 cup shredded Swiss cheese
⅓ cup minced onion
4 eggs, beaten
2 cups light cream
¾ teaspoon salt
¼ teaspoon white sugar
⅛ teaspoon cayenne pepper

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.

Nutrition Facts : Calories 761.2 calories, Carbohydrate 18.7 g, Cholesterol 267.1 mg, Fat 68.1 g, Fiber 1.3 g, Protein 19.2 g, SaturatedFat 30.5 g, Sodium 1021.7 mg, Sugar 1.2 g

QUICHE LORRAINE



Quiche Lorraine image

The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s. Since then we have gone through what has amounted to the quiching of America. Like ice cream, the quiche appears in all flavors -- from asparagus to zucchini. This recipe makes enough filling for a pie dish. If you use a tart pan, expect to have extra custard.

Provided by Craig Claiborne

Categories     brunch, dinner, lunch, pies and tarts, main course

Time 45m

Yield 6 to 10 servings

Number Of Ingredients 11

Pastry for a one-crust nine-inch pie (see pastry recipe)
4 strips bacon
1 onion, thinly sliced
1 cup Gruyère or Swiss cheese, cubed
1/4 cup grated Parmesan cheese
4 eggs, lightly beaten
2 cups heavy cream or 1 cup each milk and cream
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Tabasco sauce to taste

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.

QUICHE LORRAINE WITH DIJON MUSTARD



Quiche Lorraine With Dijon Mustard image

I've had this recipe for many years. I think it's originally from an ad for Grey Poupon mustard that was in a magazine. It makes a lovely brunch, lunch, or light supper and the dijon mustard adds a wonderfully savory flavor to the typical Quiche Lorraine.

Provided by Leslie in Texas

Categories     Savory Pies

Time 55m

Yield 1 quiche, 6-8 serving(s)

Number Of Ingredients 7

1 9" unbaked pie shell
1/8 lb sliced ham, cut into thin strips
1/4 lb swiss cheese, shredded
3 eggs, lightly beaten
1 cup half-and-half (light cream)
3 tablespoons Dijon mustard
1/4 cup finely minced onions or 1/4 cup green onion, thinly sliced, including some of the green

Steps:

  • Scatter ham and cheese evenly over the bottom of the pie shell.
  • In a bowl, combine the remaining ingredients.
  • Pour into pie shell and bake in a preheated 375 degree oven for 35-40 minutes, or until a knife inserted into the middle of the quiche comes out clean.

QUICHE LORRAINE



Quiche Lorraine image

Perhaps the most famous quiche, Lorraine is named for its region of origin in France. The classic recipe contains no cheese, only eggs, cream, and thick chunks of slab bacon, perfect for a family-friendly brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes one 11-inch quiche

Number Of Ingredients 7

All-purpose flour, for dusting
Tart Dough for Quiche
10 ounces slab bacon, cut into 3/4-by-1/4-by-1/4-inch strips
3 large eggs
2 cups heavy cream
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

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.

QUICHE LORRAINE



Quiche Lorraine image

This classic quiche lorraine is ideal for a brunch. Try serving a wedge with fresh fruit of the season and homemade muffins for a plate that will look as good as the food tastes.-Marcy Cella, L'Anse, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

1 cup sifted all-purpose flour
1/4 teaspoon salt
6 tablespoons butter-flavored shortening
2 to 3 tablespoons ice water
FILLING:
12 bacon strips, cooked and crumbled
4 large eggs
2 cups half-and-half cream
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1-1/4 cups shredded Swiss cheese

Steps:

  • Combine flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., For filling, sprinkle pastry with bacon. Whisk eggs, cream, salt and nutmeg until blended; stir in cheese. Pour over top., Bake on a lower oven rack for 15 minutes. Reduce temperature to 325°; continue to bake until a knife inserted in center comes out clean, 30-40 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 618 calories, Fat 44g fat (18g saturated fat), Cholesterol 71mg cholesterol, Sodium 596mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

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CLASSIC QUICHE LORRAINE - SEASONS AND SUPPERS
2019-03-28 Pour custard over-top (dividing, if necessary). Custard may only come about 1/2-2/3 up the pastry side. Don't worry, it will puff up as it bakes. Bake in preheated oven for about 40-45 minutes, or until set and quite golden in spots. Remove from oven and let stand 5-10 minutes, before slicing and serving.
From seasonsandsuppers.ca


QUICHE LORRAINE GREY POUPON - PINTEREST.COM
Quiche Lorraine Grey Poupon. Our bacon and Swiss Quiche Lorraine gets its uniquely spiced taste from a dollop of Grey Poupon mustard. My Food and Family. 750k followers. Quiche Recipes. Brunch Recipes. Breakfast Recipes. Brunch Ideas. Dinner Ideas. Baked Summer Squash. Baked Squash. Squash Bake. Grey Poupon Recipe. More information.... More like …
From pinterest.com


CLASSIC QUICHE LORRAINE RECIPE - NATASHASKITCHEN.COM
2019-11-19 Roll out 1 pie crust to 12" on a lightly floured surface or between two pieces of parchment paper, then transfer to the tart pan*. Press the pastry dough into the pan with your fingers to mold to the pan. Freeze for about 30 minutes, meanwhile, preheat the oven to 350˚F with the rack in the middle.
From natashaskitchen.com


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