KATE'S QUICHE LORRAINE SOUFFLE STYLE EXTREME VARIATIONS
I invented these extreme variations of Quiche Lorraine at the end of ZWT5 based on Karen Elizabeth's Recipe #299242 #299242, taking advantage of the unique ingredients I had bought over the tour. Each variation I tried and pictured was great in its own way. Next time, if I had piperade sauce on hand (Julie B's Hive's Recipe #233205 #233205), I might add that on a wedge. The measurements for toppings are for 1 choice of topping to cover the entire quiche. Choose 1,2,3,4, or 5 toppings, and make a decorative pattern, allowing small wedges to be cut of this rich quiche. If available, Pillsbury's refrigerated pie crust works well (do not prick or pre-bake) in a glass deep-dish pie plate. To make the crust less soggy, wash the bottom crust with egg white and refrigerate for 10 minutes before adding the filling. I recommend very small wedges (12 servings), this is very rich. Serve with a side salad with vinaigrette dressing.
Provided by KateL
Categories Savory Pies
Time 1h20m
Yield 1 quiche, 8-12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 400 degrees F (200 C, or Gas Mark 6). Butter glass deep-dish pie plate or 9-inch loose-bottomed flan tin.
- PASTRY (if not using Pillsbury refrigerated pie crust):.
- Sift the flour and salt into a large mixing bowl, rub in the butter until the mixture resembles breadcrumbs. (Some people use a food processor.).
- Mix in the egg-yolk and sufficient iced water to bind the ingredients.
- Knead the dough lightly, and then chill in the refrigerator for 30 minutes. (Cover the pastry with clingwrap).
- STAGE 1 FILLING:.
- Let eggs come to room temperature for 30 minutes.
- Meanwhile, chop bacon into small pieces and cook over medium-low heat in 10-inch skillet until lightly browned. Drain fat off.
- Meanwhile, chop shallots. Heat white truffle oil in 8-inch saute pan for 1 minute at medium heat, then saute shallots until lightly browned. Do not drain.
- OPTIONAL PIPERADE SAUCE:.
- In a 9-inch skillet, heat 2 teaspoons of the oil over moderate heat for 1 minute.
- Add the onion, green pepper, and 1/8 teaspoon of the salt and pepper. Saute for 3 minutes until softened.
- Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside.
- STAGE 2 FILLING:.
- Separate eggs into 2 medium bowls.
- In egg yolk bowl, add heavy cream (if choosing to add Gruyere or Boursin in filling, reduce heavy cream to 1 1/4 cups), nutmeg and white pepper. (If choosing to add Boursin in filling, add to cream mixture.) Whisk until smooth.
- In egg white bowl, beat with electric beater until soft peaks form.
- ASSEMBLE QUICHE:.
- If you made your own pie crust, roll out the pastry on a lightly floured surface and line a buttered 23cm/9 inch deep-dish glass pie plate or loose-bottomed flan tin. Prick the base of the flan with a fork.
- If using Pillsbury pie crust that has come to room temperature, roll out carefully and line pie plate or flan tin. Do NOT prick base of flan with fork.
- Sprinkle the cooked bacon pieces over the base of the pastry case.
- Spread the sauteed shallots evenly across the top of the bacon.
- If including Gruyere in filling, distribute it evenly across the top of the shallots.
- Carefully fold egg whites into egg yolk-cream mixture, then pour over solid ingredients already in pie plate.
- Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for 30 minutes, or until set and golden brown.
- GARNISH QUICHE:.
- Garnish the quiche with the toppings of your choice; I recommend keeping each garnish distinct. Let stand for 10 minutes.
- Use sharp knife to slice into small wedges, this is very rich.
Nutrition Facts : Calories 683.6, Fat 53.4, SaturatedFat 29.2, Cholesterol 225.3, Sodium 432.5, Carbohydrate 32.6, Fiber 1.9, Sugar 2.8, Protein 19.5
MINI QUICHE LORRAINE
These are delicious little quiche tarts perfect for a party, shower, or just to have on hand for fast breakfasts during the week. Try substituting different fillings to suit your own taste. Any variety of cheese can be used.
Provided by Catherine Parnell-Proulx
Categories Breakfast Quiche
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange tart shells in 2 muffin tins; line shell each with a layer of pie weights or dried beans.
- Bake shells in the preheated oven until edges of crusts are lightly browned and about 75% cooked, 5 to 10 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
- Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells.
- Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Ladle egg mixture into each tart shell about 2/3 full. Top each tart with the remaining 1/4 cup Swiss cheese.
- Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 39.8 g, Cholesterol 80 mg, Fat 20.1 g, Fiber 0.1 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 400.8 mg, Sugar 11.6 g
BEAUTIFUL QUICHE LORRAINE
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
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.
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
NEXT LEVEL QUICHE LORRAINE
Give quiche Lorraine a makeover with spiced pastry, smoked bacon, three types of cheese and an irresistibly light soufflé-style filling. It deserves its status as a summer classic
Provided by Barney Desmazery
Categories Dinner, Lunch, Supper
Time 1h55m
Yield Serves 10-12
Number Of Ingredients 13
Steps:
- To make the pastry, tip the flour, butter and parmesan into a food processor with the cayenne pepper and pulse until the mixture resembles breadcrumbs. Add 2 tbsp cold water and the nigella seeds, then bring everything together using your hands. Roll into a ball and use straight away or chill for up to two days. Can be frozen for up to one month.
- Roll the pastry out on a lightly floured surface, about 5cm larger than a 23cm fluted metal tart tin. Use your rolling pin to lift it up, then drape over the tart case so there's an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge for 30 mins, or, better still, in the freezer for 20 mins. Heat oven to 200C/180C fan/gas 6.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of baking parchment or foil, then fill with baking beans or dried pulses. Bake the tart for 20 mins, remove the paper and beans, then continue to cook for 10 mins or until golden.
- Heat a splash of oil in a shallow pan and add the pancetta. Cook over a low heat for 5 mins until golden. Use a slotted spoon to transfer the pancetta to a bowl, leaving the fat in the pan. Season the fat with ground black pepper, let that sizzle, then pour in the double cream, and stir. Bring to the boil, then turn off the heat and leave to cool. Stir the egg yolks and crème fraîche into the bacon-flavoured cream. Whisk the egg whites until light and fluffy and just holding their shape, then fold into the cream mixture with the spring onions.
- Scatter the cheddar and pancetta over the base of the tart, then pour over the bacon cream. Top with the grated gruyère. Bake for 30 mins until set and golden. Leave to cool in the case, then trim the edges of the pastry. Remove and serve in slices.
Nutrition Facts : Calories 397 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
More about "kates quiche lorraine souffle style extreme variations recipes"
CLASSIC QUICHE LORRAINE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
QUICHE LORRAINE | RECIPE | QUICHE, QUICHE LORRAINE, QUICHE LORRAINE …
From pinterest.com.au
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
KATE S QUICHE LORRAINE SOUFFLE STYLE EXTREME VARIATIONS
From webetutorial.com
QUICHE LORRAINE RECIPE | EATINGWELL
From eatingwell.com
THE ULTIMATE QUICHE LORRAINE - MY PARISIAN KITCHEN
From myparisiankitchen.com
CRUSTLESS QUICHE LORRAINE RECIPE - SKINNYTASTE
From skinnytaste.com
CLASSIC QUICHE LORRAINE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
QUICHE LORRAINE | CANADIAN GOODNESS - DAIRY FARMERS OF CANADA
From dairyfarmersofcanada.ca
QUICHE LORRAINE ARCHIVES - KATE BATTISTELLI
From katebattistelli.com
CLASSIC QUICHE LORRAINE RECIPE - FOOD NEWS
From foodnewsnews.com
THE REAL QUICHE LORRAINE (WARNING: NO CHEESE OR ONIONS ALLOWED)
From thegreedyfrog.wordpress.com
BRUNCH SOUFFLE QUICHE - FOR THE LOVE OF FOOD
From 4theloveoffoodblog.com
14 QUICHE LORRAINE RECIPES IDEAS | QUICHE LORRAINE, QUICHE LORRAINE ...
From pinterest.com.au
QUICHE LORRAINE - BACK TO THE FRENCH BASICS - G'DAY SOUFFLé
From gdaysouffle.com
QUICHE LORRAINE RECIPES | ALLRECIPES
From allrecipes.com
A CLASSIC QUICHE LORRAINE RECIPE - THE SPRUCE EATS
From thespruceeats.com
QUICHE LORRAINE RECIPE | MINDFOOD RECIPES & TIPS
From mindfood.com
CLASSIC QUICHE LORRAINE RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
QUICHE LORRAINE RECIPE WITH ONLY 205 CALORIES
FOODCOMBO
370 QUICHE AND SOUFFLE RECIPES IDEAS IN 2021 | RECIPES, COOKING …
From pinterest.it
QUICHE VARIATIONS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
KATE'S QUICHE LORRAINE SOUFFLE STYLE EXTREME VARIATIONS
From plain.recipes
QUICHE LORRAINE RECIPE FROM BAKING BY MARGARET FULTON | COOKED
From cooked.com
QUICHE LORRAINE RECIPE - TASTE OF FRANCE
From tasteoffrancemag.com
19 QUICHE LORRAINE RECIPE IDEAS - PINTEREST
From pinterest.ca
QUICHE LORRAINE – SMITTEN KITCHEN
From smittenkitchen.com
QUICHE AND SOUFFLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
KATE'S QUICHE LORRAINE SOUFFLE STYLE EXTREME VARIATIONS …
From pinterest.ca
QUICHE LORRAINE RECIPE BY ASHLYN | IFOOD.TV
CARNATION® QUICHE LORRAINE - BAKING AND SAVORY RECIPES
From verybestbaking.com
KATE'S QUICHE LORRAINE SOUFFLE STYLE EXTREME VARIATIONS
From pinterest.com
QUICHE LORRAINE IN 4 EASY STEPS RECIPE - FOOD NEWS
From foodnewsnews.com
QUICHE LORRAINE RECIPE - SOUTHERN LIVING
From southernliving.com
MAJAS QUICHE LORRAINE IN DIFFERENT VARIATIONS - BOSS KITCHEN
From bosskitchen.com
AUTHENTIC QUICHE LORRAINE - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
A CHEESY TWIST ON A CLASSIC QUICHE LORRAINE IS A TWIST WE CAN GET
From cbc.ca
QUICHE LORRAINE (THE BEST) - RICARDO
From ricardocuisine.com
You'll also love
Related Search