Puff Pastry Quiche Lorraine Recipes

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Press the puff pastry into the bottom and up the sides of a shallow casserole dish or 8 inch pie plate.
• In a small bowl, beat eggs and milk with a fork until blended. Season with salt and pepper. Sprinkle a thin layer of Swiss cheese in the bottom of the pastry crust. Sprinkle crumbled bacon over the cheese. Pour the egg mixture into the pastry and sprinkle with the rest of the cheese. Arrange slices of tomato on top.
• Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Continue to bake for an additional 30 minutes, or until crust is browned.

Steps:

• Set oven to 425 degrees (will reduce oven temperature later).
• Prepare a 9-inch (deep-dish) pie plate.
• In a frypan, melt butter and saute onion and garlic (if using) until soft.
• In a large bowl, combine eggs, whipping cream and spices; beat until very well combined.
• Roll out pastry to fit the pie plate.
• Sprinkle the onion/garlic mixture into the bottom of the pie shell, then chopped bacon then top with grated cheese.
• Carefully pour the egg mixture on top.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 300 degrees, and bake for about another 35-40 minutes, or until a knife inserted in the middle comes out clean.

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:

• 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.

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:

• 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:

• Sift flour with 1/2 tsp salt. Cut in 1 stick chilled butter. Mix by hand (use your fingers) until it forms into little chunks about the size of large grains of rice.
• Fork 1 egg yolk with 2 tbsp cold water. Combine with dry ingredients and work by hand until it forms a large ball of dough. Add up to 1 more tbsp of cold water if needed.
• Wrap in plastic-wrap and let sit in a cool place 30 minutes.
• Heat oven to 400. Roll dough until big enough to place in a 10" tart pan.
• Grease tart pan before placing dough in it. Gently move dough to tart pan. Do not stretch it. Trim as needed and use trimmings to patch any tears that may have developed.
• Prick pastry with a fork. Line with foil, shiny-side down, and fill with a little dry rice or beans to ensure that the foil stays in place. Bake 10 minutes.
• Remove rice or beans. Remove foil. Bake 5 minutes more. Allow to cool.
• Reduce oven heat to 300.
• Fry bacon in 1 tbsp butter.
• In a large bowl mix 4 eggs with the cream. Mix thoroughly but do not beat or whip. Stir in bacon, nutmeg, and salt and pepper to taste.
• Ensure that oven temperature has dropped to 300. Bake 25-30 minutes. Best when served immediately, as it cools quickly.