Best Quiche Lorraine Recipe Ever

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 …

Rating: 5/5(3)
Category: Breakfast, Brunch
Servings: 8
Total Time: 2 hrs 15 mins
1. On a lightly floured surface, roll dough to a 14-inch circle.
2. Transfer to a 9-in. springform pan; press firmly against bottom and sides.
3. Refrigerate while preparing filling., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally.
4. Remove with a slotted spoon; drain on paper towels.

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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 …

Rating: 5/5
Servings: 6-10
Cuisine: French
Total Time: 45 mins
1. Preheat the oven to 400 degrees.
2. 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.
3. 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.
4. Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.

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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 …

Rating: 5/5(98)
Calories: 724 per serving
Category: Main Dishes
1. In a food processor, combine the flour and baking powder. Add the butter and pulse for a few seconds at a time, until the butter is the size of peas. Add the water and egg and pulse again until the dough just begins to form. Add ice water, if necessary. Remove the dough from the food processor and form a disc with your hands.
2. Meanwhile, in a skillet, brown the bacon. Add the onion and cook until soft. Drain the cooking fat. Let cool.

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Remove foil and weights and bake until golden brown, about 5 minutes. Reduce oven to 325 degrees F (165 degrees C). Cook bacon in a …

Ratings: 431
Calories: 413 per serving
Category: Breakfast Quiche
1. Preheat oven to 425 degrees F (220 degrees C).
2. Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
3. Reduce oven to 325 degrees F (165 degrees C).
4. Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.

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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

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In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain. Scatter cooked bacon

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Cook bacon and diced onion in a skillet until the bacon is crispy and the onion is tender (about 10-12 minutes). Sprinkle bacon, onion and cheese evenly in the bottom of the pie crust. In a medium bowl, beat together eggs, milk, cream, salt and nutmeg. Pour into crust. Bake for 45-55 minutes, or until firm and browned.

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Place on the baking tray and blind bake in the oven for 40 minutes, then remove the foil and beans and patch up any holes with the extra pastry if necessary. Bake for a further 8 minutes, then

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Remove from heat and set aside. Step 3. In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts. Step 4.

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This top-rated recipe is a reader favorite, and it's not hard to see why it's so beloved. 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. Our favorite version, of course, uses bacon.

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Add heavy cream and salt. Pulse another 2-3 times to combine. In a small bowl, combine cheeses. Cover the crust in the cheese. Pour the egg and cream filling over. Bake for 35 minutes or until golden brown, and cooked through. (There will still be a slight jiggle to the quiche.) Let rest for 10 minutes before serving.

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Add the onion and cook for another 3 minutes, then add the garlic and cook for a further 2 minutes or until the onion is soft and the bacon has begun to crisp up. Set aside to cool slightly. Preheat the oven to 200°C/fan 180°C/gas mark 6 and put a baking sheet in to heat up.

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Place your grated cheese, onions and whatever filling you choose to put in your quiche in your pastry crust. Sprinkle it around and make sure it is all evenly distributed. Pour the egg mixture over the filling ingredients. You can add a bit more cheese on the top if you like. Bake at 350 F for 45 minutes or until it starts to get nice and brown

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Home > Recipes > Main Dishes > Best Quiche Lorraine Ever. Printer-friendly version. BEST QUICHE LORRAINE EVER : 1 stick butter 1 (3 oz.) cream cheese 1 c. flour. Can be made ahead and refrigerated. FILLING: 1/4 c. onion, grated 1/2 lb. Swiss cheese, coarsely grated 1/2 lb. cheddar cheese, coarsely grated

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In a large mixing bowl, combine eggs, egg whites, cream, and flour and mix well. Stir in salt, pepper, and cheese. Add onion and bacon from skillet and stir to combine. Pour into a greased 10 inch pie plate or similar sized baking dish. Bake at 350 degrees for 45-55 minutes, until golden brown and puffed up. Remove from oven; garnish with fresh

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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.

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Sprinkle bacon, cheese and onion in pastry-lined pie pan. Whisk eggs slightly, Beat in remaining ingredients. Pour mixture into pie pan. Bake for 15 minutes at 450°F. Reduce oven temperature to 300°F. Bake an additional 30 minutes. Quiche is done when knife inserted 1 inch from edge comes out clean. Important--let stand 10 minutes before

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Frequently Asked Questions

How to make the perfect quiche lorraine?

Perfect quiche lorraine

  1. Sift the flour and a generous pinch of salt on to a cold surface. ...
  2. Sprinkle a little of the water over the top and stir it into the dough. ...
  3. Lightly flour a work surface and shape the dough into a rectangle. ...
  4. Fold the top third back into the centre, then bring the bottom third up to meet it, so your dough has three layers. ...

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What is the secret to making a great quiche?

What is the secret to making a great Quiche?

  • Bake it low and slow. High oven heat poses the risk of scrambling eggs.
  • Add a little flour to the custard. For another step of curdling insurance, whisk a little flour into your eggs and dairy.
  • Load it up with cheese.
  • Use better flour for a better crust.
  • And keep your chunks of butter large.

How to create the perfect quiche?

  • Preheat oven to 350°F
  • Place pie crust in a metal or glass pie plate for the pre-bake, then place it into the oven.
  • While your crust blind-bakes, set the bacon in a cold skillet over medium heat. ...
  • In the same skillet, add onions to the rendered fat. ...
  • Whisk eggs, milk, cream, and salt in a large bowl until frothy and well-combined. ...

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How to make a quiche without heavy cream?

Instructions

  • Prepare pie crust: I like to make sure my pie dough is prepared before I begin the quiche. ...
  • Roll out the chilled pie dough: On a floured work surface, roll out one of the disks of chilled dough (keep the other one in the refrigerator). ...
  • While the crust is chilling, preheat oven to 375°F (190°C).

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