Betty Crocker Quiche Lorraine Recipes

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.

Steps:

• Heat oven to 450°F.
• 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 cutting.

Steps:

• Heat oven to 425°F. In medium bowl, cut shortening into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. In ungreased 9-inch quiche dish, press pastry evenly in bottom and up sides. Bake 12 to 14 minutes or until pastry just begins to brown and is set.
• Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion into crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into crust.
• Bake 45 to 50 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• 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.
• Reduce oven to 325 degrees F (165 degrees C).
• 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.
• Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
• Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
• Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

Steps:

• 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.

Steps:

• Heat oven to 425. Place pastry in glass pie pan.
• 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.
• 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.
• Fill as described above. Bake uncovered for 15 minutes. Reduce oven temperature to 300. Bake until knife inserted in center comes out clean, about 30 min. (Mine was exactly 30 minutes.) Let stand 10 minutes before cutting.

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425° F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
• Reduce oven temperature to 325° F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
• Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

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.

Steps:

• Set out pie crust, eggs to warm to room temperature.
• Cut bacon cross-wise in 1 cm strips (no need to separate).
• Grate 1/2 onion into a small bowl.
• Grate cheese into another small bowl.
• Roll out pie crust into pie plate, roll edges as needed and return to fridge.
• Cook bacon in skillet over medium heat, stir occasionally to separate pieces.
• When browned and slightly crispy, remove bacon with a slotted spoon (leave grease in the skillet) and place on paper towel to drain/dry.
• Remove all but about 1 tbsp of the grease (careful, very hot! It can be discarded).
• Put the onion into the skillet and cook over low heat, mixing occasionally, just enough to take the edge off of the onion taste. Remove heat, leave in skillet.
• Break eggs into a large mixing bowl and add cream. Whisk until mixed.
• Add onion, salt and pepper (e.g. salt: 2 turns on grinder, pepper: 4+ turns) and whisk.
• Fetch pie crust from fridge.
• Crumble the bacon and spread evenly across the bottom of the pie crust.
• Spread the cheese on top of the bacon.
• Gently pour the egg/cream mixture into the pie crust.
• Place the pie plate on a cookie sheet and place in the middle of the oven.

Steps:

• Heat oven to 425 degrees.
• Prepare pastry. Ease into quiche dish, 9 x 1 1/2 inches or pie plate, 9 x 1 1/4 inches.
• Sprinkle bacon, cheese and onion in pastry lined quiche dish.
• Beat eggs slightly; beat in remaining ingredients.
• Pour into quiche dish. Bake 15 minutes.
• Reduce oven temperature to 300 degrees. Bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Steps:

• Heat oven to 425 degrees.
• Prepare Pastry. Sprinkle bacon, cheese and onion in pastry lined dish.
• Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish.
• Bake 15 minutes.Reduce oven temperature to 300 degrees. Bake 30 minutes longer.
• Let stand 10 minutes before serving.