Quiche Lorraine Recipes

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Quiche Lorraine image

This is such a classic. It's the kind of recipe that takes me straight to a French bistro. Pair it with a salad of radicchio or any bitter greens and a glass of dry white wine and I would call it the finest meal. I also eat leftover quiche warmed gently in the toaster oven. You can use a store-bought crust to save time. Also, my mom always puts a dash of hot sauce in the batter to give it a little kick. Try it.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 17

1 stick unsalted butter, cubed and chilled, plus more for greasing the pie plate
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
2 large egg yolks
2 to 3 tablespoons ice water
1/2 pound slab bacon, trimmed and cut into "lardons" (1/4-inch-thick by 1-inch-long matchsticks)
4 large eggs
1 1/2 cups half-and-half
1/2 cup whole milk
1/4 teaspoon ground nutmeg
2 dashes hot sauce
Dash Worcestershire sauce
1 teaspoon kosher salt
Freshly ground black pepper
2 cups grated Gruyere
1/2 cup finely grated Parmesan
Minced fresh chives, for garnish


  • For the dough: Preheat the oven to 350 degrees F. Butter a 9-inch pie plate and set aside.
  • Pulse the flour and salt in a food processor to blend. Pulse in the egg yolks and butter. (Do not overmix.) Add the ice water through the top and pulse until the dough comes together and forms a loose ball. Turn the dough onto a floured surface.
  • Place the dough between two sheets of parchment paper. Roll into a round, about 10 inches in diameter. Press the dough gently into the bottom and up the sides of the prepared pie plate. Ideally, there should be about an inch of excess dough hanging over the edge. Pinch the dough up to create a crimped edge. Place one sheet of parchment over the dough and fill with pie weights. Bake until lightly brown, 16 to 18 minutes. Remove the parchment paper and pie weights and let cool.
  • For the quiche custard: Cook the lardons in a skillet until crispy, 5 to 8 minutes. Set aside.
  • Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a large bowl. Stir in the cheeses.
  • Place the pie shell on a rimmed baking sheet. Scatter three-quarters of the bacon over the shell, then pour the custard over the top. Bake until set and brown and bubbly on top, 25 to 30 minutes. Garnish with the remaining bacon and chives. Slice and serve.


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


  • 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 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


  • 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


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


  • 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.


Ultimate quiche Lorraine image

The key to making the perfect quiche is simplicity, as you can see with this delicious recipe

Provided by Angela Nilsen

Categories     Buffet, Lunch, Main course, Supper

Time 1h15m

Yield Cuts into 8 slices

Number Of Ingredients 9

175g plain flour
100g cold butter, cut into pieces
1 egg yolk
200g pack lardons, unsmoked or smoked
50g gruyère
200ml carton crème fraîche
200ml double cream
3 eggs, well beaten
pinch ground nutmeg


  • 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.

Nutrition Facts : Calories 525 calories, Fat 45 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.21 milligram of sodium


Beautiful Quiche Lorraine image

As we all know, this is one of the greatest lunch or brunch dishes ever invented. Prepare in advance, freeze, and bake when needed. This is one of the best recipes for Quiche I know of. Recipe source, "The Country Innkeepers' Cookbook".

Provided by Judith N.

Categories     Savory Pies

Time 53m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups grated natural swiss cheese
4 tablespoons flour
1/2 cup finely chopped cooked ham
3 eggs
1 cup milk
1/4 teaspoon salt
1/4 teaspoon dry mustard
1 (9 inch) unbaked pie shells


  • 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.

Nutrition Facts : Calories 366.1, Fat 23.4, SaturatedFat 9.7, Cholesterol 134.1, Sodium 366.9, Carbohydrate 21.2, Fiber 1.2, Sugar 0.5, Protein 17.2


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


  • 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 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


  • 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.


Classic Quiche Lorraine image

Originally made with just bacon. Now, it usually contains onions and Gruyere cheese. A small wedge with a simple fruit salad and/or green salad makes a lovely lunch or light dinner.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 12

4 -6 slices bacon, diced
1 cup chopped yellow onion
1 shallot, chopped
1 tablespoon finely chopped parsley
3 large eggs
1 1/2 cups half-and-half or 1 1/2 cups milk
1/4 teaspoon dry mustard
1 dash ground nutmeg
1/2 teaspoon salt (or to taste)
fresh ground pepper
1 1/4 cups grated gruyere cheese
1 (9 inch) pie shells, partially baked


  • 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.

Nutrition Facts : Calories 443.8, Fat 33.6, SaturatedFat 14.1, Cholesterol 163.2, Sodium 612.5, Carbohydrate 20, Fiber 1.5, Sugar 1.6, Protein 15.6


Freezable Quiche Lorraine image

This delicious and freezer-friendly quiche shows how easy it is to lasso the power of your freezer. The recipe comes from It's Always Freezer Season: How to Freeze Like a Chef With 100 Make-Ahead Recipes ($27, amazon.com). Chef Ashley Christensen and food writer Kaitlyn Goalen show how simple it can be to preserve fresh ingredients and complete heat-and-eat meals like this quiche.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 10

1 pie shell (9 inches); for a recipe, use this pate brisee dough, using just 1 disk)
3 large eggs
3/4 teaspoon sea salt
3/4 cup heavy cream
3/4 cup whole milk
6 ounces Jarlsberg, shredded
2 ounces Grana Padano or Parmigiano-Reggiano, finely grated
8 ounces cremini mushrooms, sliced
1/2 cup thinly sliced shallots
5 slices bacon, cooked until crisp and coarsely chopped


  • 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.

More about "quiche lorraine recipes"

To assemble and bake the quiche: Spoon the bacon and onions into the partially baked pie crust. Pour the egg/cream mixture into the crust, then sprinkle with the chives and cheese. Place the quiche on a baking sheet (to catch any drips), and bake it for 35 to 40 minutes.
From kingarthurbaking.com

2022-03-21 Keep some pie pastry, either homemade or purchased from the store, frozen in the freezer. Let the pastry thaw on the counter while you get the filling ingredients prepped. Then roll out the crust, fit it into the pan, add the filling, and bake. Voila!
From thespruceeats.com

Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme over the top and trim the edges of …
From bbc.co.uk

2019-04-16 Whisk together eggs, cream, and seasonings. In a separate bowl, whisk the eggs with a fork and then add in the cream and seasonings. Once this is all combined, it’s ready to pour over top of everything. Bake and garnish. Bake the quiche in a preheated oven for 35-45 minutes.
From chelseasmessyapron.com

2022-02-14 Pre-heat the oven to 190°C gas mark 5 with the baking sheet on the shelf nearest the centre. Once the pastry case is frozen put it on a flat surface. Place the piece of foil over it, then press it down over the base and up the sides of the pastry. Turn the edge of foil inwards and crumple it against the sides to create a support that will hold ...
From deliaonline.com

2022-03-22 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.
From onceuponachef.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

2011-06-20 Add the onion and cook until soft. Drain the cooking fat. Let cool. In a bowl, combine the cream and eggs with a whisk, until smooth. Stir in the bacon mixture and cheese. Season with salt and pepper. Pour into the crust and bake for about 45 minutes or until the quiche is lightly browned. Let stand for about 10 minutes.
From ricardocuisine.com

2018-11-29 Using your hands, add butter, working it into the flour until the mixture resembles pea-size crumbs. Add ice water by the tablespoon until the …
From delish.com

2006-08-16 Fit into 9-inch (23 cm) fluted quiche pan or pie plate. Trim edge to 1-inch (2.5 cm) overhang; fold inside rim. Flute edge if using pie plate. Prick all over with fork. Refrigerate for 30 minutes. Trim edge to 1-inch (2.5 cm) overhang; fold inside rim.
From canadianliving.com

leeks, diced onion, olive oil, flour, cornstarch, salt,.... All information about healthy recipes and cooking tips
From therecipes.info

2022-05-01 Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper and chives and whisk a little more. Add the milk and cream and whisk vigorously to incorporate and introduce a little air into the mix – this keeps the texture of the quiche light and fluffy.
From simplyrecipes.com

In a large bowl, whisk together eggs, half-and-half and seasonings; add cheese and whisk to combine. Step 4. Pour into crust; set pie plate on a baking sheet. Bake at 450 degrees for 35 to 40 minutes until quiche is golden, puffed and a knife inserted in center comes out clean. Step 5.
From myrecipes.com

2020-09-04 Whisk the egg mixture until smooth and well combined, then pour the custard over the bacon and cheese in the pie crust. Bake the filled quiche lorraine, still on the baking sheet, at 375ºF ( 190ºC ) for 25 - 30 minutes or until an inserted knife comes out from the center of the quiche clean. Remove from the oven when the quiche is done, and ...
From bakeitwithlove.com

2010-04-21 Directions. Heat the oven to 350°F/175°C. Fry the bacon gently to cook, but not make crisp. Drain on paper towel. Spread over the baked tart shell. Whisk together the eggs, using a fork, then add in the cream. Season with salt, pepper, and nutmeg. Strain into the pastry case and bake until set, about 30 minutes.
From foodnetwork.ca

2021-12-16 It's easy to cook it in the microwave. Whisk together the eggs, heavy cream, and spices. Fold in the chopped bacon, onions, and grated cheese. Pour the mixture into the greased pie plate. Gently mix to evenly distribute the bacon pieces. Bake the quiche until puffed and golden, 30-40 minutes in a 350°F oven.
From healthyrecipesblogs.com

2021-02-03 Taste of Home. Place springform pan on a rimmed baking sheet and bake for 75-85 minutes until the center is puffy and a knife inserted in the middle comes out clean. Taste of Home. Cool on a wire rack for 15 minutes, loosen the sides with a knife and remove rim from pan. Let stand an additional 5 minutes before cutting.
From tasteofhome.com

2019-05-16 Remove from the pan and drain on a plate lined with paper towels. Cook onions: Remove all but 1 tbsp of bacon drippings from the skillet, then add the onion and cook over medium-hight heat. Cook until translucent and starts to brown. Whisk the eggs, cream, nutmeg, gruyere cheese, salt and pepper in a bowl together.
From jocooks.com

Preheat oven to 325°F (170°C). Whisk together eggs, cream, milk, salt and pepper. Stir in cheese, bacon and chives; pour mixture into crust. Bake in centre of oven for 35 to 40 minutes or until filling is set but still jiggles slightly in the centre. Let stand for 15 minutes before slicing; serve warm or at room temperature.
From eggs.ca

2018-04-13 MAKE AHEAD: Quiche is brilliant reheated. Keep for 3 - 4 days in the fridge then reheat for 15 minutes at 180C/350F in the oven. Or freeze, then defrost a slice for 2 minutes on high in the microwave then bake for 8 minutes. 4. Nutrition per slice, assuming 8 slices with homemade pastry.
From recipetineats.com

Directions. Instructions Checklist. Step 1. Preheat oven to 425°. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork; bake 6 to 8 minutes or until lightly browned. Reduce oven temperature to 350°. Cool piecrust on a wire rack with preparing filling.
From myrecipes.com

Sauté the onion in 2 tablespoons of bacon drippings until tender. Preheat oven to 450ºF. Bake the pie shell for just a few minutes. Cover the bottom of the partially baked pie shell with the onions, bacon or ham and cheese. Beat the eggs and cream together. Add the salt, nutmeg and white pepper and mix it together.
From cookingnook.com

Preheat the oven to 180C/160C Fan/Gas 4. Line a 19cm/7½in high-sided tart tin with the shortcrust pastry and cover the base with baking parchment. …
From bbc.co.uk

Heat oven to 375°F. STEP 2. Combine flour and 1/4 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork, just until flour is moistened. Shape dough into ball; flatten slightly. STEP 3. Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters.
From landolakes.com

Layer the spinach, bacon and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges. Step 2. Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on …
From foodnewsnews.cc

2021-11-02 Instructions. Step 1: make the crust – Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix.
From pardonyourfrench.com

How to Make Crustless Quiche Lorraine: Cooking this crustless quiche is as easy as 1-2-3! Step 1: Preheat oven to 350 degrees. Grease a 9 inch pie dish or other round baking dish with nonstick cooking spray or olive oil. Step 2: In a large bowl, whisk together eggs and remaining ingredients EXCEPT bacon. stir to combine.
From thisfarmgirlcooks.com

2021-10-31 2. Preheat oven to 200°C/400°F. 3. Roll pastry between sheets of baking paper until large enough to line a 25cm (10-inch) round, 3.5cm (1½-inch) deep, loose-based fluted tart tin. Lift pastry into tin; gently press pastry into the base and side. Trim edge. Place tin on oven tray. Line pastry case with baking paper; fill with dried beans or rice.
From womensweeklyfood.com.au

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

2016-04-29 Place rack in middle of oven; preheat to 325°. Purée eggs in a blender on medium-high speed until foamy, about 30 seconds. Add half-and-half, salt, cayenne, and nutmeg. Beat on medium-low until ...
From bonappetit.com

2018-08-08 A quiche hot out of the oven, a salad, and a cool bottle of white wine—there's the perfect light meal. Baked in an open-faced pastry shell, the quiche is really just a custard in fancy dress, a mixture of eggs and flavorings. Quick to assemble and practically foolproof, it requires an expert hand only for its crust. And if you've been having troubles with pastry dough, give this …
From wgbh.org

Quiche Lorraine is a brunch classic with all of our favorite food group ingredients: Buttery crust, eggs, and bacon. Fast and fancy, a quiche was featured in nearly every issue of Southern Living in the seventies, but none was more popular than Quiche Lorraine. We certainly understand our readers' obsession. Here, in our favorite version, the egg filling gets studded …
From southernliving.com

2020-01-08 Preheat the oven to 200°C. Sift the flour and a pinch of salt into a bowl. Add the butter and, using your fingertips, rub it into the flour to form fine breadcrumbs. Sprinkle over 2tbsp ice cold water and mix into the crumbs to make a soft dough. Wrap the dough in …
From goodto.com

2022-05-02 Step 3. Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220˚C. Prick the pastry case all over with a fork, to prevent air bubbles forming during baking. Line the base and sides with baking parchment and weigh it down with baking beans. Place on a baking sheet and bake for 10 minutes.
From houseandgarden.co.uk

Transfer to a rack to cool slightly, about 10 minutes. Reduce the oven temperature to 325°. Step 4. Meanwhile, make the filling In a large skillet, cook the bacon over moderate heat, stirring ...
From foodandwine.com

2019-07-07 Makes: one 10-inch (25cm) quiche Serves: 4 to 6 Quiche Lorraine is the most classic of French quiches, and it is ubiquitous in Parisian bakeries and charcuteries. The flaky crust holds a silken custard, rich with the flavour of good eggs and nutmeg, and the savoury, chewy jolts of diced ham and bacon bits – or, really, lardons, short thin strips of pork belly that …
From tasteoffrancemag.com

Preheat oven to 375 degrees. Spray two nonstick 24-cup mini muffin tins with cooking spray. Working with 1 chilled pie dough at a time (store-bought or homemade), roll out onto a floured surface into a 12-inch circle. Using a 2.5-inch cookie cutter, cut …
From carlsbadcravings.com

John's Quiche Lorraine. Rating: 4.5 stars. 7. This is best served warm, so allow enough time to cool (approximately 1 hour). This quiche is just as good cold! This quiche Lorraine has no cheese in the listed ingredients, but you may add up to 8 ounces. When adding cheese, reduce liquid by 1/2 cup.
From allrecipes.com

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