Quiche Lorraine With Chicken Sausage Recipes

SAUSAGE & VEGGIE QUICHE RECIPE BY TASTY

Steps:

• Cook sausage over medium-high until lightly browned, about 5-7 minutes, being sure to break up the meat into a fine mince.
• Remove cooked sausage from pan and wipe away excess fat with a paper towel.
• Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add mushrooms, salt, and pepper and continue to cook for an additional 2-3 minutes.
• Add chopped spinach and cook until wilted and no extra liquid has accumulated in the bottom of the pan.
• NOTE: Do your best to use the excessive moisture of the spinach and mushrooms to deglaze the bottom of the pan, scraping away any browned bits from cooking the sausage earlier.
• Preheat oven to 350˚F (180˚C).
• Once cooked, remove the spinach and mushroom mixture from the pan and combine it with the reserved cooked sausage. Stir to mix evenly.
• Combine eggs and milk. Lightly whisk until just combined.
• Add sausage and spinach mixture to the bottom of a prepared 9-inch (23cm) pie crust, making sure to spread it evenly.
• Pour in beaten eggs to fill the rest of the pie crust and top with a generous sprinkle of parmesan cheese.
• Bake at 350˚F (180˚C) for 25 minutes or until the eggs are set and the top is lightly browned. Allow to cool for 10 minutes before slicing and serving.
• Enjoy!

QUICHE LORRAINE WITH CHICKEN SAUSAGE

Steps:

• Crust; Mix butter with flour.
• Mix throughly with a fork and add the pinch of salt and the 2 tablespoons of 7-up.
• From into a ball and roll out with a rolling pin to fit and 8-inch or 9-inch pan.
• Press into pan and flute the edges.
• Put aside.
• Filling; Preheat oven to 375 degrees.
• Saute chicken sausage until browned on both sides.
• Add chopped scallions, sliced mushrooms and 1 tablespoon olive oil.
• Saute for 2 minutes, then drain.
• Add mushrooms, scallions and chicken to bottom of pie crust.
• Crack the eggs into a small bowl.
• Whip eggs until fluffy.
• Add whole pint of half and half and whip again.
• Add salt and pepper.
• Fold in grated cheese.
• Pour the whole mixture into pie pan.
• Sprinkle paprika over the whole surface of the pie.
• Bake for 1 hour.
• Cool for 20 minutes, then cut and serve like a pie.

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.

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.

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.

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.

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.

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.

CLASSIC QUICHE LORRAINE

Steps:

• Pre-heat oven to 200C/400F/Gas Mark 6.
• Pastry:
• Sift the flour and salt into a large mixing bowl, rub in the butter until the mixture resembles breadcrumbs.
• Mix in the egg-yolk and sufficient iced water to bind the ingredients.
• Knead the dough lightly, and then chill in the refrigerator for thirty minutes. (I always cover the pastry with clingwrap).
• While pastry is 'resting',
• Melt half the butter in a frying pan and cook the bacon pieces gently until lightly coloured.
• Put the cream and eggs in a bowl and whisk together. Add the grated nutmeg and seasoning.
• Roll out the pastry on a lightly floured surface and use to line a buttered 23cm/9 inch loose-bottomed flan tin. Prick the base of the flan with a fork.
• Sprinkle the cooked bacon pieces over the base of the pastry case and dot with the remaining butter.
• Pour in the cream and egg mixture.
• Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for 30 minutes, or until set and golden brown.