THE BEST QUICHE LORRAINE
Steps:
- On a lightly floured surface, roll dough to a 14-inch circle. Transfer to a 9-in. springform pan; press firmly against bottom and sides. 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 towels. Discard drippings, reserving 1 tablespoon in pan. Add onions to drippings; cook and stir over medium heat until caramelized, 20-25 minutes. Stir in thyme, pepper and nutmeg; remove from the heat. Cool slightly. Stir in cheeses and reserved bacon; spoon into crust. 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 sides from pan with a knife. Remove rim from pan.
Nutrition Facts : Calories 671 calories, Fat 49g fat (27g saturated fat), Cholesterol 308mg cholesterol, Sodium 841mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 25g protein.
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 100+ Breakfast and Brunch Recipes Eggs 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
QUICHE LORRAINE
This classic quiche lorraine is ideal for a brunch. Try serving a wedge with fresh fruit of the season and homemade muffins for a plate that will look as good as the food tastes.-Marcy Cella, L'Anse, Michigan
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 618 calories, Fat 44g fat (18g saturated fat), Cholesterol 71mg cholesterol, Sodium 596mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
THE BEST QUICHE LORRAINE
Perfect for breakfast, lunch or dinner, this traditional French quiche is filled with crispy bacon, soft, sweet onions and nutty Gruyere, all nestled in a tender pastry crust. In the shop windows of Paris you will often see quiche several inches high and brimming with filling. While it is absolutely magnifique, it is also incredibly time-consuming and technically challenging for the home cook. In our version, we use a shorter tart pan so there's less fussing with large volumes of dough, and a reduced amount of custard cuts the baking time in half. And although you do need to refrigerate the dough twice, it's worth it. The pastry is extra buttery and keeping it chilled makes it easier to work with and results in a light flaky crust.
Provided by Food Network Kitchen
Time 4h15m
Yield 8 servings
Number Of Ingredients 12
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.
CRUSTLESS MINI QUICHE LORRAINE
My favorite comfort food on a low-carb diet is this quick and easy crustless quiche. I make them with and without spinach, and sometimes double the amount of bacon, as the mood strikes me. This is a crustless, low-carb version of quiche Lorraine that I developed when my family switched over to a LCHF diet. Not intended for low-fat diets!
Provided by Angela156
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-cup standard muffin tin with nonstick spray.
- Spray a skillet with nonstick spray. Saute spinach over medium-low heat just until wilted, about 3 minutes. Remove from heat.
- Divide bacon among the muffin cups. Squeeze moisture out of the spinach and place on top of bacon. Sprinkle with chives, then top with equal portions of Swiss cheese.
- Blend eggs, cream, seasoning blend, onion powder, garlic powder, and pepper in a mixing bowl. Pour mixture slowly into each cup, stopping just before it reaches the top.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Remove from the oven and let rest for 5 minutes before serving; it's normal for puffy quiche to settle and flatten.
Nutrition Facts : Calories 353.3 calories, Carbohydrate 2.8 g, Cholesterol 200.6 mg, Fat 28.5 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 12.7 g, Sodium 856.8 mg, Sugar 0.6 g
QUICHE LORRAINE
I have used this tried and true recipe for many years. It is from an old Betty Crocker Cookbook. A few reviewers have mentioned the onions don't cook enough. Please note that the instructions say "minced onions". It is a very small cut. If you don't intend to cut the onions that small, please do sauté them first. I have great results every time I have made this quiche using a ready from the freezer 9-inch pie crust.
Provided by SharleneW
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 619, Fat 54.7, SaturatedFat 27.4, Cholesterol 260.1, Sodium 692.2, Carbohydrate 18.2, Fiber 1.3, Sugar 1.1, Protein 14.5
QUICHE LORRAINE
Provided by Stuart O'Keeffe
Categories appetizer
Time 57m
Yield 36 mini quiches
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Lay the pastry out on a work surface and using a round cutter, make pastry rounds about 1/2-inch larger than the mini muffin pan holes. Lightly spray the muffin pans and put a pastry round into each hole, pressing down to form a shell. Bake for 12 minutes, then let cool.
- Cook the bacon in a large, preheated skillet over medium heat until crispy. Transfer to a paper towel lined plate, and allow to drain. Roughly chop the bacon, then set aside and let cool. In a large bowl, mix the bacon, cheese, eggs, onions and cream. Season with salt and pepper, to taste. Pour the mixture evenly into the pastry shells. Reduce the oven temperature to 325 degrees F and bake for 15 minutes. Using a small knife, lift the pastries out of the muffin tins to a serving platter.
- Garnish each quiche with a light sprinkle of cayenne pepper and serve.
QUICHE LORRAINE
I love Quiche Lorraine, and wanted to make it this morning, but was out of half and half. I substituted a mixture of one cup 1% milk, and one cup of heavy cream, and was delighted with the result! And no wonder, the original French recipe is 18% butterfat, which is what this recipe turns out to be. That is what makes this so unbelievably yummy! I make it with Recipe #483999 Splurge once in a while, you deserve it!
Provided by pammyowl
Categories Savory Pies
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare your pastry dough and line your pie plate and refrigerate the crust while you bake your bacon. 400 degrees for 17 minutes, on a wire rack, over a cookie sheet. Let the bacon cool, so you can handle it.
- Meanwhile, dice the onion, and grate the cheese.
- Place the now diced bacon on the bottom of the pie shell, then the onion, the cheese, and the mixture of the milk, cream,eggs and spices over top. I usually do this with the pie shell already in the oven, to avoid spills.
- Bake at 425 for 15 minutes, reduce heat to 350, and bake for 30-35 minutes longer, until a knife test comes out almost clean. Eggs continue to cook after they are taken out of the oven, so try not to overbake.
- You may want to blind bake the crust, and saute the onions for a few minutes to soften, but I never do. Completely up to the chef!
- Let sit for 15-30 minutes, then enjoy!
Nutrition Facts : Calories 506.1, Fat 41.1, SaturatedFat 18.9, Cholesterol 212.9, Sodium 419.2, Carbohydrate 18.1, Fiber 1.3, Sugar 2.8, Protein 16.2
LIGHT & LOVELY QUICHE LORRAINE
A lightened crust-less version that doesn't taste light at all. Inspired by the Blender Quiche and Quiche Lorraine recipes here at Food.com. I omit any extra salt since the cheese and bacon have plenty but it can be added to taste if you prefer. I was amazed at how well the bisquick worked out in place of a crust.
Provided by Moogliwoogli
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cook bacon lardons on med-low heat until crispy and brown.
- Generously grease a quiche pan or deep dish pie pan (glass preferably).
- Place eggs, onion powder, bisquick, milk, sugar and cayenne in a blender and pulse to mix well.
- Pour 1/2 egg mixture in greased quiche pan and add bacon & cheeses. Pour remainder of eggs on top.
- Bake at 350F for 40 minutes or until a knife inserted near the edge comes out clean.
- Allow to rest for 10 minutes before serving.
- Excellent if served with fruit or a small green salad.
Nutrition Facts : Calories 273.2, Fat 19.7, SaturatedFat 10.5, Cholesterol 168.2, Sodium 235.7, Carbohydrate 4.8, Fiber 0.1, Sugar 3.7, Protein 18.8
MINIATURE QUICHE LORRAINE
Make and share this Miniature Quiche Lorraine recipe from Food.com.
Provided by glitter
Categories Cheese
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the crust per directions.
- Then roll our the dough and cut the dough into rounds to fit the miniature muffin tins.
- Prick the bottoms lightly with a fork.
- Bake for 5 minutes or until lightly brown.
- Cook bacon until crisp, but not burnt.
- Drain and crumble into tiny pieces.
- Cook the onion in the bacon fat until soft.
- Divide all the onion and the bacon equally into the cups.
- Sprinkle each cup equally with the Swiss Cheese.
- Combine the rest of the ingredients in a small bowl; blend.
- Pour over the cup mixtures.
- Bake in a preheated 400°F oven for 15 minute.
- Reduce the heat to 350°F and bake for 5-7 minutes longer.
- Serve these hot.
- They are delicious!
- •I have also added bits of mushrooms, since we have a wonderful mushroom farm here.
- So good!
Nutrition Facts : Calories 248.7, Fat 17.6, SaturatedFat 6, Cholesterol 37.7, Sodium 445.7, Carbohydrate 17.8, Fiber 0.1, Sugar 0.4, Protein 5
QUICK QUICHE LORRAINE
Make and share this Quick Quiche Lorraine recipe from Food.com.
Provided by pamela t.
Categories European
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Using a fork prick the inside of the frozen pie crust.
- Bake for 8 minutes.
- Remove from the oven and lower oven to 325F.
- Meanwhile cook the bacon in a medium skillet on medium heat. Drain on paper towels.
- Add chopped onion and salt and pepper to bacon fat. Saute over medium heat about 5 minutes.
- Increase to heat to high and cook onions until golden.
- Transfer onion to pie shell.
- In a large bowl, beat the eggs with the half and half. Stir in the cheese and cooked bacon.
- Pour this mixture into pie shell.
- Bake until set, about 40 minutes.
- Let stand 10 minutes before slicing.
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