Deep Dish Quiche Lorraine Recipe

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5 hours ago Process flour and salt together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second …

Rating: 3.9/5(78)

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1 hours ago Deep-Dish Quiche Lorraine. PUBLISHED JULY/AUGUST 2010. SERVES 8 to 10 (Makes one 9-inch quiche) WHY THIS RECIPE WORKS. The success of our …

Rating: 5/5(2)
Servings: 8-10

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2 hours ago 1/2 teaspoon table salt. 12 tablespoons unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch cubes and frozen 10 minutes. 3 tablespoons sour cream. 1/4-1; cup ice water. 1 large egg white, lightly beaten. Custard Filling. 8 ounces bacon , preferably thick-cut, cut crosswise into 1/4-inch pieces.

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1 hours ago Dough for single-crust deep-dish pie: Combine 1-1/2 cups all-purpose flour and 1/4 tsp. salt; cut in 2/3 cup cold butter until crumbly. Gradually add 3-6 Tbsp. ice …

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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3 hours ago In a large bowl, whisk together the cornstarch and 3 tablespoons of the milk. Whisk in the remaining milk, eggs, yolk, heavy cream, salt, pepper, …

Servings: 8
Total Time: 6 hrs
Estimated Reading Time: 5 mins

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9 hours ago Classic Deep Dish Quiche Lorraine. Oh look it's a deep dish quiche that is called Lorraine. Just kidding. But it is a Deep Dish Quiche Lorraine. Perfect for brunch, lunch or dinner this quick and easy recipe will fill a hole in both your heart and …

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1 hours ago Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees …

Rating: 4.5/5(385)
Total Time: 55 mins
Category: Breakfast And Brunch, Eggs, Quiche
Calories: 461 per serving
1. Preheat oven to 450 degrees F (230 degrees C).
2. Line pastry with a double layer of aluminum foil. Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees F (165 degrees C).
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender; drain and set aside.
4. In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shell.

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9 hours ago Directions. Instructions Checklist. Step 1. Preheat the oven to 400 degrees . Using a fork, prick the inside of the pie shell, then bake for 8 minutes. …

Total Time: 1 hr 10 mins
1. Preheat the oven to 400 degrees . Using a fork, prick the inside of the pie shell, then bake for 8 minutes. Remove from the oven; lower the temperature to 325 degrees .
2. Meanwhile, in a large skillet, cook the bacon over medium heat, stirring often, until crisp, about 5 minutes; using a slotted spoon, transfer to paper towels to drain. Add the onion and 1/2 teaspoon each salt and pepper to the bacon fat in the skillet and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Increase the heat to medium-high and cook, stirring, until the onion is golden, about 2 minutes. Transfer the onion to the pie shell.
3. In a large bowl, beat the eggs with the half-and-half; stir in the cheese and the cooked bacon. Pour the mixture into the pie shell. Bake until set, about 40 minutes. Let stand for 10 minutes before slicing.

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2 hours ago Combine the cream and milk in a sauce pot and scald over medium heat. Let cool for 15 minutes. Add the eggs, cream mixture, nutmeg, salt and pepper in a blender. If you don’t have a large blender, prepare the batter in 2 …

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5 hours ago DIRECTIONS. Preheat oven to 375 degrees F. Line an UNGREASED deep dish pie plate with the pie pastry, folding edges over and crimping decoratively. Use a measuring …

Rating: 5/5(4)
Total Time: 55 mins
Category: Savory Pies
Calories: 357 per serving
1. Preheat oven to 375 degrees F.
2. Line an UNGREASED deep dish pie plate with the pie pastry, folding edges over and crimping decoratively.
3. Use a measuring cup to portion out the shredded cheese (if you go by the weight in ounces/grams, you will end up with excess cheese, as shredded cheese is very lightweight.) Sprinkle cheese over pastry, following by the meat, and sauteed vegetables (if using).
4. Using a whisk, combine the eggs, milk, cream,flour, and melted butter (cooled slightly, but still liquid) until well combined. Season to taste with some salt and white pepper (black is fine if you don't mind seeing the specks). Be careful with the seasoning if you have added bacon, as the bacon already can add quite a bit of salt.

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7 hours ago Deep-Dish Quiche Lorraine. SERVES Serves 8 to 10 (Makes one 9-inch quiche) TIME 3½ hours, plus 1½ hour chilling, 20 minutes freezing, and 2 hours cooling. WHY THIS RECIPE WORKS. The success of our streamlined deep-dish quiche Lorraine recipe depended on the right ratio of eggs to liquid, plus gentle, even heat. To add the quiche’s fillings

Rating: 4.7/5(3)
Servings: 8-10

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2 hours ago This deep-dish quiche is a hearty, flavor-packed meal in a pan. There are a few culinary tricks built into the recipe, like making a very stable cream cheese dough that — in an unusual twist — has eggs in it, and plenty of chilling and pre-baking. The result is a showy, lightly eggy, deeply satisfying meal that’s worth every moment of effort.

Estimated Reading Time: 6 mins

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1 hours ago Quiche Lorraine Making Tips. You can make this, or any of my quiche recipes, using a refrigerated crust, a quality deep dish frozen pie crust or a homemade pie crust. If you …

Reviews: 6
Category: Breakfast, Brunch, Main Course
Cuisine: American
Total Time: 1 hr 30 mins
1. Directions for using a deep dish frozen pie crust: Preheat oven to 350°F. Place crust on a baking sheet. Set aside.
2. Directions for refrigerated or homemade crust: Preheat oven to 375°F. Press crust into pie dish, flute edges as desired. Line with parchment paper and pie weights or beans. Bake for 8 minutes, take from oven and remove parchment and weights. Lower oven temperature to 350°F.
3. Meanwhile, cook bacon in a large skillet over medium-high heat until crisp. Remove to paper towels to drain, reserving 1 Tbsp drippings. Add shallot to drippings, cooking for 1 minute.
4. In a medium-size mixing bowl whisk together cream, eggs, salt, pepper, nutmeg and cayenne.

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4 hours ago Get the Recipe. Deep-Dish Quiche with Mushrooms, Bacon and Gruyère. After lunch at Seattle's Le Pichet, where the quiche is mile-high, rich in flavor, yet light in texture, I developed a pressing urge to bake a quiche. Photos: Kyle Wendt (window); Jim Drohman (quiche slice); Connie Miller of CB Creatives; Styling: Christine Tobin.

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6 hours ago Preheat oven to 400 degrees. In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan. Melt butter in the same skillet. Add …

Cuisine: American, French
Category: おせち, Brunch, Breakfast, Main Dish
Servings: 8
Total Time: 1 hr 45 mins
1. Preheat oven to 400 degrees.In a skillet, fry bacon until crisp.
2. Crumble and set aside. Pour out excess grease but don’t clean the pan.Melt butter in the same skillet.
3. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes.
4. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream.

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1 hours ago Quiche Lorraine Ingredients. Pre-made crust: While you certainly can make your own crust (I’d recommend this recipe), I’m keeping things simple and using a store-bought …

Rating: 4.8/5(11)
Total Time: 50 mins
Category: Breakfast
Calories: 281 per serving
1. Preheat oven to 400 degrees F. Place unwrapped frozen pie crust on a baking sheet and bake for 10 minutes. Remove and allow to cool slightly. (Keep crust on the baking sheet.) Reduce the oven temperature to 350 degrees F.
2. Meanwhile, cut bacon strips into small pieces and add to a large skillet over medium-high heat. Cook until bacon is browned and then remove to a paper towel-lined plate. Reserve 2 tablespoons of the bacon to reserve as a garnish for the top.
3. Drain off all but 1 tablespoon of bacon fat. Add 1 tablespoon butter and the diced onion; cook until soft and translucent, about 5 minutes. Add in the garlic and stir for another 30 seconds to a minute. Add the cooked mixture to the plate of cooked bacon to drain and cool.
4. Place the bacon and onion/garlic mixture right on top of the baked crust. Sprinkle Parmesan and Swiss cheese evenly on top.

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7 hours ago Step 2. Preheat oven to 350°F. Dock bottom surface of dough with a fork. Line dough with parchment paper or foil, then fill with dried beans or …

Rating: 2.7/5(7)
Total Time: 3 hrs
Servings: 1

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Just Now Here are a number of highest rated Deep Dish Quiche Lorraine Recipe pictures on internet. We identified it from obedient source. Its submitted by government in the best field. We put up with this nice of Deep Dish Quiche Lorraine Recipe graphic could possibly be the most trending subject once we part it in google gain or facebook.

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6 hours ago This bacon and cheese quiche recipe is our favorite because of the higher filling to crust ratio than a classic quiche lorraine and the addition of caramelized onions. If you …

Rating: 4.4/5(14)
Total Time: 1 hr 30 mins
Category: Savory Breakfast
Calories: 564 per serving
1. Preheat oven to 400 degrees F. Make the pie crust and roll it out. Line a deep dish pie plate with it, crimping the edges, then keep it in the fridge until ready to fill.
2. Melt the butter in a large skillet over medium-low heat. Add the onions and cook, stirring every five minutes or so, for about 20 minutes until the onions are nicely caramelized and golden brown. Transfer to a bowl and set aside.
3. Increase the heat to medium-high and add the chopped bacon to the same skillet. Cook the bacon, then remove from the pan with a slotted spoon and add it to the onions while you make the rest of the filling.
4. In a large bowl, whisk together the eggs, cream, salt, and pepper. Add the caramelized onions, cooked bacon, and grated cheese, then pour into the prepared pie crust.

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3 hours ago Deep-Dish Quiche with Swiss Chard, Roasted Peppers and Cheddar Follow the recipe to heat the oven and baking steel. In a nonstick 12-inch skillet over medium, melt 1 tablespoon salted butter.Add 1 bunch Swiss chard (both stems and leaves, chopped) and cook, stirring occasionally, until the liquid released has evaporated, about 5 minutes.Transferto a plate and cool, then …

Servings: 8-10
Category: Mains

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1 hours ago Add thyme and cook 1 minute. Remove from heat; cool. Whisk together eggs, cream, milk, mustard, nutmeg, and 1/4 teaspoon each salt and …

Rating: 5/5(3)
Category: Brunch, Easter, Breakfast
Servings: 8
Total Time: 2 hrs 20 mins
1. Roll chilled dough between 2 pieces of parchment paper into a 16-inch circle.
2. Transfer to a 9-inch springform pan, lifting and pressing it into the bottom and up the sides of the pan; chill 1 hour.
3. Poke bottom and sides of dough with a fork.
4. Line with nonstick foil, leaving a 4-inch overhang.

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3 hours ago Preheat oven to 350°. Line the frozen crust with heavy duty aluminum foil or parchment paper. Allow for a couple inches to extend beyond the sides of the pie pan. Fill two-thirds with dry beans or other pie weights. Place the pie pan on a rimmed baking sheet in the oven to catch spillage.

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9 hours ago Sep 22, 2018 - A flaky pie crust filled with a simple, timeless, lighter-than-air quiche flavored with bacon, onion, Gruyère cheese, and nutmeg.

Rating: 3.9/5(77)

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5 hours ago Preheat oven to 375 degrees F (190 degrees C). Line bottom of unbaked pie shell with diced ham and grated cheese. In a large saucepan, melt …

Rating: 4.1/5
1. Preheat oven to 375 degrees F (190 degrees C).
2. Line bottom of unbaked pie shell with diced ham and grated cheese.
3. In a large saucepan, melt butter over medium-low heat. Add onions and cook slowly, stirring occasionally until onions are soft. Spread over ham and cheese in pie shell.
4. Beat eggs and add salt and nutmeg to taste. Gradually stir in hot milk and heat this mixture over a low flame until it begins to thicken. Pour into shell.

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Just Now Plan ahead: Quiche Lorraine comes together in several steps, so this is not a last-minute recipe. It is, however, the perfect make-ahead dish: blind baking the crust, baking …

Rating: 5/5(3)
Servings: 10
Cuisine: French
1. Lightly grease a 9-in (23 cm) springform pan with 3-in (7.5 cm) sides. Set aside.
2. Make the two batches of Foolproof Shortcrust Pastry, one after the other. When the first one is done, dump it on a floured working surface, and make the second batch right away. Dump it over the first batch, then, using your hands, gather the whole thing into a loose, flattened ball. Sprinkle the dough with flour, then roll out to a 16-in (40 cm) circle. (Sprinkle with more flour as needed to prevent sticking.) The pastry should be about 1/4 inch (6 mm) thick.
3. Preheat the oven to 350°F (175°C).
4. In a large saute pan or Dutch oven set over medium heat, warm up the extra-virgin olive oil until shimmering. Add the sliced onions, sprinkle with 1 tsp (5 ml) of the salt, then stir to combine. Cover and cook for 15 minutes. Uncover, stir, reduce the heat to low, and continue cooking, uncovered, until the onions are tender and lightly browned, about 1 hour. Stir every 15 minutes to ensure the onions cook evenly. Transfer the cooked onions to a large bowl and let cool completely.

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5 hours ago Let the crust cool before assembling the quiche. To make the quiche, cook bacon, onion, butter, thyme and bay leaf in a small saucepan over medium high heat, stirring occasionally, about 5 minutes. Reduce heat to low (mixture should still slowly bubble) and cook, stirring occasionally, until bacon and shallots are very soft, about 20 minutes.

Servings: 6-8
Category: Breakfast

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3 hours ago Quiche Lorraine Recipe Quiche Lorraine Recipe Quiche Lorraine Quiche Recipes Quiche Lorraine 20 Minute Prep Chelsea S Messy Apron Quiche Lorraine Back To The French Basics G Day Souffle Deep Dish Quiche Lorraine Recipe 4 5 Classic Quiche Lorraine Recipe Natashaskitchen Com

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8 hours ago 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 …

Rating: 3.7/5(31)
Estimated Reading Time: 7 mins
Servings: 1
1. Pulse salt, sugar, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in 6–7 Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed.
2. Turn out dough onto a work surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Press into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.
3. Place rack in lowest position of oven; preheat to 375°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.
4. Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Bake until crust is set and beginning to brown in the center, 15–20 minutes. Transfer to a wire rack and let cool.

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7 hours ago Get full Quiche Lorraine Recipe ingredients, how-to directions, calories and nutrition review. Rate this Quiche Lorraine recipe with 1 (9 inch) deep dish pie shells, 3/4 lb bacon, fried crisp and drained well, 1 1/2 cups swiss cheese, shredded (6 oz by weight), 4 eggs, medium or large, 3/4 cup whipping cream, 3/4 cup half-and-half or 3/4 cup sour cream, 1 tbsp flour, 1/2 tsp salt, …

Servings: 6
Calories: 624 per serving
Total Time: 1 hr 25 mins

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5 hours ago Directions: Preheat oven to 400. Take out the Pie crust to thaw in the metal tin for about 15 minutes. Start cooking your bacon. While the bacon is cooking, prick the pie shell generously with a fork. Then line with parchment paper, wax paper, or …

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5 hours ago Recipe Tips. To freeze the quiche Lorraine: Allow to cool completely after step 8, then wrap in cling film. Freeze for up to 3 months. Reheat from frozen, in a …

Cuisine: French
Category: Main Course
Servings: 6

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4 hours ago Directions. HEAT oven to 375°F. SPRINKLE cheese and bacon evenly in bottom of pie crust. BEAT eggs, half-and-half, salt, pepper and nutmeg in medium bowl until blended. Carefully POUR over filling in pie crust. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near

Calories: 428
Saturated fat: 13 g
Polyunsaturated fat: 4 g
Total fat: 30 g

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8 hours ago Mar 20, 2017 - This deep-dish quiche is a hearty, flavor-packed meal in a pan. There are a few culinary tricks built into the recipe, like making a very stable cream cheese dough that — in an unusual twist — has eggs in it, and plenty of chilling and pre-baking. The result is a showy, lightly eggy, deeply satisfying meal that’s worth…

Rating: 3.4/5(5)
Estimated Reading Time: 40 secs
Servings: 10-12

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4 hours ago For an easy quiche recipe you can use a store-bought, frozen deep-dish pie crust. If doing so thaw 10 minutes. Pierce bottom and sides all over with a fork. Bake crust in …

Rating: 5/5(3)
Total Time: 3 hrs 50 mins
Category: Main Course
Calories: 489 per serving
1. In a medium mixing bowl whisk together flour, sugar and salt.
2. While crust is baking prepare the quiche filling so you can pour into a warm crust.

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1 hours ago Directions Prepare Tenderflake® Deep Dish Pie Shell as per package directions. Using oven mitts, remove from oven, set aside to cool. In a large, flat-bottomed fry pan, melt the olive oil and unsalted butter. Cook the onions over low – medium heat, until softened, approx. 15 minutes. Add cubed ham to pan and cook for 5 minutes more. Remove from heat.

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5 hours ago Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. STEP 5. 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. STEP 6.

Cuisine: French
Total Time: 1 hr 15 mins
Category: Buffet, Lunch, Main Course, Supper
Calories: 525 per serving

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4 hours ago Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and top with chives, bake 35 minutes, until the center is set. Cut the quiche into 6 pieces and serve.

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8 hours ago Deep Dish Bacon Spinach Quiche, serves 6-8. 2 cups cheddar cheese 1 1/2 cups heavy cream 7 eggs 1 ready-made refrigerated pie crust 3/4 pound bacon

Servings: 6
1. Preheat your oven to 400°F. Remove your pie crust from the fridge and allow it to sit out on the counter for 15 minutes to soften. In the meantime, cook your bacon over medium heat until crispy, and set on paper towels to cool. Chop your onion and add to a pan with the butter. Cook over medium heat until the onions have softened and caramelized. They should look browned, but not burnt, and have a delicious sweetness to them. Once the onions are caramelized, set them aside to slightly cool. Chop your spinach into slices and add them to a pan with a small amount of butter or oil over medium heat. You just want to wilt the spinach, and it will only take a minute or two before they will shrivel up and darken in color.
2. Take your softened pie crust and roll it into your lightly-oiled, deep quiche pan. Press the crust against the bottom and sides with your fingers. Bake your crust without any filling for 10 minutes (pre-cooking the crust helps you avoid a soggy pie crust later).
3. While the crust is baking, whisk your eggs, heavy cream, and salt and pepper in a large bowl. Crumble your bacon into the egg mixture and add your cheese, onions, and spinach. Stir until combined and pour into your pie crust. Cover the pan loosely with aluminium foil and set on a baking sheet. Bake for 1 hour or until the sides are set but the middle still moves slightly when you jiggle the pan. Allow the quiche to cool for 10 minutes, remove the sides from the pan (if using a deep quiche pan), and serve.

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6 hours ago Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for …

Rating: 5/5(57)
Difficulty: Intermediate
Category: Main-Dish
Steps: 6
1. To make the pastry: combine the flour, salt, and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
2. Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.
3. Preheat the oven to 375 degrees F.
4. To make the filling: Heat a skillet over medium-low heat, coat the pan with oil, and add the onions. Slowly cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple of tablespoons of water to help the onions break down, if needed. Toss in the ham, cook, stirring, for about 10 minutes to get some color on it. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes. In the meantime make the asparagus salad.

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2 hours ago Step 1. Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk …

1. Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
2. Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
3. Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
4. Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.

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2 hours ago Priscilla’s Quiche Lorraine. Our deep-dish take on the classic quiche. A creamy blend of cheese, seasoned custard, ham, bacon, and onion all baked into our own cream cheese crust. We take this classic quiche recipe and add our own flavorful deep-dish style.

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2 hours ago Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake. The original ‘quiche Lorraine’ was an open pie with a filling consisting

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9 hours ago Deep Dish Bacon And Cheddar Quiche - Recipe: Deep-Dish Quiche Lorraine with Swiss Chard and. Deep Dish Bacon And Cheddar Quiche 1x 2x 3x · 1 deep dish pie shell frozen, ready made · 3 eggs large · 4 slices bacon thick sliced, cooked and chopped · 1 1/2 cups milk · 1/4 cup . 1 ½ cups heavy cream; This quiche recipe has all your favorite breakfast …

Rating: 4.6/5(513.5K)
Servings: 5
Cuisine: Chinese
Category: Vegetarian Dishes

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4 hours ago Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. 2. In medium bowl, mix half-and-half, eggs, salt and pepper; …

1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2. In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top.
3. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.

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4 hours ago 1. Make pastry: Sift flour into a medium bowl; rub in butter. Add egg yolk, juice and enough of the water to make ingredients cling together. Knead …

Cuisine: French
Category: Workday Lunches, Midweek Dinner
Servings: 8
Total Time: 1 hr 30 mins
1. Make pastry: Sift flour into a medium bowl; rub in butter. Add egg yolk, juice and enough of the water to make ingredients cling together. Knead gently on a floured surface until smooth. Cover; refrigerate 30 minutes.
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. Bake for 10 minutes. Remove paper and beans; bake for a further 10 minutes or until golden. Cool.
4. Reduce oven to 180°C.

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5 hours ago 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 side from pan with a knife.

Servings: 8
Total Time: 2 hrs 15 mins
Category: Breakfast, Brunch
Calories: 671 per serving

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4 hours ago Add the asparagus and cook another 5 minutes stirring occasionally. Remove from heat and set aside. Preheat oven to 375 degrees. In a large bowl combine the eggs, heavy …

Rating: 5/5(3)
Category: Breakfast
Servings: 12
Total Time: 2 hrs 30 mins
1. Press the pie crust into a 9-inch springform pan and up the sides. Place foil around the bottom of the pan and up the sides to prevent any leaks. Place the springform pan on a baking sheet and refrigerate until needed.
2. Coat a large skillet with olive oil and add onions and water. Cook over medium-low heat, stirring occasionally, until onions caramelize, about 30 minutes.
3. Add the ham and cook, stirring occasionally for about 5 minutes.
4. Add the asparagus and cook another 5 minutes stirring occasionally. Remove from heat and set aside.

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Frequently Asked Questions

What are ingredients in a quiche Lorraine?

Ingredients

  • ½ (14.1-ounce) package refrigerated piecrusts
  • 1 pound bacon, cut into 1/2-inch pieces
  • ¼ cup green onions, chopped
  • 8 ounces Swiss cheese, grated and divided
  • 6 large eggs, beaten
  • 1 cup heavy cream
  • ½ teaspoon table salt
  • Dash of ground red pepper
  • Dash of white pepper
  • ⅛ teaspoon ground nutmeg

What temp to cook Quiche?

A finished quiche should be at least 165 degrees F, but under 185 degrees. If your quiche falls into this temperature range, it is finished and you can remove it from the oven. If it is under 165 degrees, continue baking it until it reaches this temperature.

What are the ingredients for a quiche?

Quiche is a dish consisting of a custard-like mixture of eggs, cream, and cheese, usually combined with meat, fish, vegetables, or some combination of the three, all surrounded by a shell made from savory pastry dough. Quiche is interesting. It’s French, it’s rich, and it has a funny name.

Is quiche a French dish?

Quiche is considered a French dish; however, using eggs and cream in pastry was practiced in English cuisine at least as early as the 14th century and Italian cuisine at least as early as the 13th century.

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