Classic Quiche Lorraine Recipes

Steps:

• 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.

Steps:

• Preheat oven to 325 degrees F.
• Prepare pie crust. If choosing to use a frozen crust, be sure it is completely thawed per package instructions. If you are using a refrigerated pie crust/dough prepare in a 9-inch glass or metal pie pan and set aside. Follow any package instructions for pre-cooking or pre-baking.
• Cook bacon slices in a medium pan on medium-high heat until crisp. Pat bacon dry with a paper towel and crumble. Set aside.
• In a large bowl, combine eggs, heavy cream and milk and mix well until thoroughly blended.
• Combine shredded cheese, chopped onion, bacon, salt and pepper in a bowl. Add to egg mixture and mix well.
• Pour egg mixture into pie crust and bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.

Steps:

• 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.

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.

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:

• Make the Shortcrust pastry, recipe below, leaving to chill for 30 minutes before using.
• Preheat the oven to 350 degrees F. Line the tart pan with the pastry dough, and bake 'blind'.
• Filling: Heat the oil in a frying pan and cook the bacon until crisp. Remove and drain on paper towels. Then sweat the onions gently in the same oil for 10 minutes more.
• Meanwhile, whisk the eggs in a medium-sized bowl, add the cream, parsley and chives, cheeses, and cool bacon and onions. Mix well and add seasoning.
• Pour the filling into the pastry base and return to the oven for 30 to 40 minutes, or until the center has set. Serve warm with a green salad and relish.
• Put the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together.
• With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
• Makes 1 crust (about 14 ounces).

Steps:

• Combine flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., For filling, sprinkle pastry with bacon. Whisk eggs, cream, salt and nutmeg until blended; stir in cheese. Pour over top., Bake on a lower oven rack for 15 minutes. Reduce temperature to 325°; continue to bake until a knife inserted in center comes out clean, 30-40 minutes. Let stand 10 minutes before cutting.

Steps:

• Preheat oven to 400°F.
• Partially bake pie crust for 20 minutes. Remove from the oven.
• TURN DOWN oven temperature to 375°F.
• Separate one of the 3 eggs, reserving the yolk and white. In a large bowl add 2 eggs and the yolk to bowl, reserving the egg white. You will add the egg white back to this bowl shortly.
• Using the reserved egg white, liberally brush the bottom and sides of the pre-baked crust. Set aside the crust. Add the egg white to the other eggs and beat lightly.
• Stir in milk, nutmeg, and red pepper. Whisk until well blended.
• Sprinkle half the grated cheese over the bottom of the pre-baked pie shell.
• Top with crumbled bacon or diced ham.
• Pour in the egg-milk mixture.
• Sprinkle with the remaining cheese.
• Reminder: OVEN TEMPERATURE should be 375° before proceeding.
• Place the pie on the bottom of the oven shelf; bake until lightly browned and a knife inserted into the center comes out clean but moist, 30-35 minutes. My quiche took longer to bake. I added time in 5-7 minute increments until done.
• *If your pie crust is browning too quickly, cover with strips of aluminum foil.
• Let quiche cool on a wire rack for 5 minutes; cut into wedges.

Steps:

• Make crust: In a stand mixer fitted with a paddle attachment, add flour, butter, and salt. Mix at lowest speed until mixture resembles coarse cornmeal. With the motor still running, slowly add egg yolks one at a time, then the cold water; continue mixing until the dough comes together, 10-15 seconds. Turn dough onto a flat work surface and bring it together with your hands. Dust surface and dough with flour, then shape into a disk about 8 inches in diameter and ½ inch thick. (Optional: Use a rolling pin dusted with flour to help you flatten the dough.) Wrap disk in plastic and refrigerate for 2 hours and up to overnight. (Dough can be stored in the refrigerator for up to 2 days or in the freezer for up to 2 weeks; defrost in the refrigerator before continuing with recipe.)
• Shape dough: Preheat the oven to 325 degrees F. Remove dough from refrigerator. Use a pastry brush to grease the bottom and sides of the tart pan with softened butter.Unwrap the dough and place on a lightly floured work surface. Use a rolling pin to flatten the dough into a circle; every few rolls, rotate the dough a quarter-turn to even out the thickness and shape, dusting with flour as needed. Center the tart pan on the circle of dough: the dough should extend at least 2 inches past the edge of the pan, all the way around, in order to line the walls of the tart pan. Transfer dough to tart pan: Gently fold dough in half, then in half again. Center the tip of dough wedge in the middle of the pan and gently unfold. Use your fingers to ease the dough against the sides of the pan and help it lie flat against the bottom; avoid stretching or tearing. Leaving a ¼-inch overhang, trim the excess dough with a paring knife. Shape excess dough into a ball and use it to push the dough into the fluted walls of the pan. Fold and press the overhanging dough over the rim; this will help the dough hold its shape as it bakes.
• Parbake crust: Line dough with a circle of parchment paper; fill pan with baking beans or pie weights. Bake for 20-25 minutes. Meanwhile, make an egg wash by whisking an egg with a tablespoon of water. Set aside. After 20-25 minutes, remove parbaked crust from oven; remove the parchment paper and baking beans. Use a serrated knife to trim away the crust along the top of the tart pan so it's flush with the edge; now that the dough is partially cooked, it won't shrink as it cooks further. Brush the bottom and sides with the egg wash and place back in the oven, 5 more minutes. Crust is parbaked when it's firm but hasn't taken on color; the sides should be pulling away slightly from the pan. Set aside to cool. Increase oven temperature to 350 degrees F.
• Filling: Trim root end of the leeks. Slice in half lengthwise, then slice into ¼-inch half-moons. Trim root end of the endives, then remove outer leaves. Slice in half lengthwise, then slice into ¼-inch half-moons. Slice bacon into ¼-inch strips (or "lardons"). In a large sauté pan set over medium-low heat, melt the butter. Add bacon, leeks, endives, a few turns of pepper, and a pinch of salt. Stir and sweat until vegetables are soft but not brown, 8-10 minutes. Towards the end of cooking, turn heat to low and add chopped garlic. Stir to combine, turn off heat, and set aside.
• Custard: In large bowl, add eggs, egg yolks, salt, and pepper; whisk together. Then slowly add cream while whisking; continue whisking until smooth. Set aside. Dice cheese into ½-inch cubes. Set aside.Assemble quiche: Place tart pan on a wire rack fitted into a rimmed baking sheet lined with parchment paper. Spoon the vegetable-bacon mixture into the tart crust and spread in an even layer; top with diced cheese. Mince about 2 tablespoons of chives and set aside. Ladle custard into the tart pan until it covers the filling and almost reaches the top. Gently shake the pan to settle the custard and eliminate air pockets. Pour remaining custard (about ¼-½ cup) into a measuring cup or small pitcher. Sprinkle quiche with half the minced chives, reserving the rest for garnish. Place quiche on oven rack; then add enough remaining custard to fill the crust to the very top without overflowing. Bake for 20 minutes. (Total baking time will be 50 minutes.)
• After 20 minutes, rotate the pan 180 degrees and lower the temperature to 275 degrees F. Continue cooking until custard is set, another 25-30 minutes. Turn on broiler. Place quiche on a rack about 6 inches from heat source. Broil until top is a light golden brown, 1-2 minutes. Note: Keep an eye on it the entire time to prevent burning!
• Remove quiche from oven and let cool in the pan, at least 30 minutes. Before serving, lightly brush top with olive oil. Remove tart ring. If you want to remove the bottom of the tart pan, gently run a knife between it and the crust before sliding it out. Garnish with reserved chives (optional). Serve warm or at room temperature. (To reheat a cold quiche: Bake at 200 degrees F for 20 minutes.)

Steps:

• Heat oven to 425 degrees.
• Unfold pie crust and place into 9 inch pie pan.
• Press firmly into pie pan and bake for 8 minutes.
• set aside.
• Prepare filling--------------.
• In a large skillet, cook bacon 5-6 minutes until crisp and drain on paper towel.
• In a small bowl, beat eggs, add half and half and nutmeg and blend well.
• Crumble bacon over baked pie crust and sprinkle cheese over crumbled bacon.
• Carefully pour egg mixture into pie pan.
• Bake quiche at 425 for 15 minutes.
• Reduce heat to 350 degrees and bake 15-20 minutes longer until golden brown or until knife inserted in center comes out clean.

Steps:

• 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.