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.
QUICHE LORRAINE
This is such a classic. It's the kind of recipe that takes me straight to a French bistro. Pair it with a salad of radicchio or any bitter greens and a glass of dry white wine and I would call it the finest meal. I also eat leftover quiche warmed gently in the toaster oven. You can use a store-bought crust to save time. Also, my mom always puts a dash of hot sauce in the batter to give it a little kick. Try it.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
QUICHE LORRAINE I
Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!
Provided by Laundrie
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 761.2 calories, Carbohydrate 18.7 g, Cholesterol 267.1 mg, Fat 68.1 g, Fiber 1.3 g, Protein 19.2 g, SaturatedFat 30.5 g, Sodium 1021.7 mg, Sugar 1.2 g
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.
QUICHE LORRAINE
Steps:
- For the pastry: Combine the flour and the salt on your work table. Add the butter and work it into the flour until the consistency is coarse. Stir and work in the egg and the water until the dough becomes a ball. Coat the work surface with a little flour and let the dough rest for at least 5 minutes.
- For the quiche: Preheat the oven to 350 degrees F. Butter a 9-inch pie dish. Spread the pastry out to cover the bottom and sides with your fingers (use flour to help, push dough from middle to sides of dish). Let the pastry stand a bit higher than the dish edge. Bake the pastry for 5 to 10 minutes. Remove from the oven before the pastry shrinks, (adjust sides if needed). Place the ham and cheese in the pan. In the meantime, beat the eggs and half-and-half with a fork in a bowl and season with salt and pepper. Pour the egg mixture into the pan and bake for 30 minutes, until the center is firm. Serve warm with a salad, if desired.
QUICHE LORRAINE L'ESCOFFIER
This is a creamy version of the classic quiche lorraine. Originally from the RSVP section in a September 1981 issue of Bon Appetit. It was requested from chef Raymond Dreyfus of the Bevery Hilton in Bevery Hills, California. It makes a lovely lunch or light supper with a green or fruit salad and a glass of chilled white wine.
Provided by Leslie in Texas
Categories Savory Pies
Time 1h25m
Yield 1 9-inch pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Sprinkle bacon over pie shell and sprinkle evenly with cheese.
- Combine eggs and cream in medium bowl and whisk until well blended; mix in seasonings.
- Pour over cheese and bake until quiche is lightly browned, about 1 hour.
- Cut into wedges and serve.
Nutrition Facts : Calories 729.5, Fat 64.2, SaturatedFat 32, Cholesterol 339.4, Sodium 528.9, Carbohydrate 16.5, Fiber 1.1, Sugar 0.6, Protein 22.2
QUICHE LORRAINE
There are plenty of opportunities in cooking to riff and freestyle, and many dishes that you can legitimately "set and forget" until mealtime. But this quiche Lorraine is definitely not one of them. If you aren't in the mood to build - stone by stone - the most classic, tender, custardy, haunting quiche you've ever had in your life, continue on and come back another day. If you're still here, it's just a matter of enjoying yourself as you take meticulous care with each ingredient, including the size and depth of the pan; each step, including the temperature changes of the oven; and each direction along the way. The downright platonic ideal of quiche that results is the fragrant, golden, encouraging reminder that, as with any endeavor, you only ever get out of it what you put into it.
Provided by Gabrielle Hamilton
Categories brunch, dinner, lunch, pies and tarts, main course
Time 3h35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix flour and salt with a fork in a large bowl. Make a well in the center, and add the egg and butter. Mix all the ingredients, using the fork to mash the butter and beat the egg into the flour, until everything is blended together, roughly.
- Spoon over the dough about 1 to 3 tablespoons of ice water, and mix together, using the fork or a plastic flexible pastry dough scraper. If using a dough scraper, press down on the dough and smear it a bit, to get the butter cubes to incorporate without letting the heat of your hands warm up the dough. Work quickly and with muscle.
- Use your hands to quickly work the dough into a flat disc, and refrigerate an hour.
- Butter a false-bottomed fluted tart pan, 8 inches wide and 2 inches deep. Refrigerate pan. Roll dough on a lightly floured surface to 1/8 inch, rotating every few strokes, to keep the disc round and even. Drop the disc over the tart pan, and gently press the dough into the bottom and side, allowing excess to extend beyond the top of the ring. Roll a pin over the tart shell, and remove the excess dough. Use your finger to press each flute of the fluted edges. Prick the floor of the shell with a fork several times, then freeze the shell for 20 minutes.
- Set the tart pan on a baking sheet, line the shell with parchment and fill with baking beans. Bake at 425 for 20 minutes. Remove the parchment and the beans, and if bottom is not beginning to turn golden, return to oven for a few minutes until it starts to puff and toast golden. Let cool on a rack until ready to fill.
- Blanch the pancetta in boiling water and drain, rinse in cold water, drain and then dry on paper towels. Heat the oil in skillet, and brown the pancetta over medium heat, then drain on paper towels.
- Spread the cooked pancetta in the bottom of the pastry shell. Then sprinkle around the grated Gruyère, minus 1 loose handful.
- Whisk the eggs and the yolks, then add the cream and whisk together until homogeneous. Season with salt and pepper and a few vigorous rasps of the nutmeg on a microplane. Pour the custard into the tart shell, place on a baking sheet and bake at 425 for 20 minutes.
- Lower temperature to 400, and if the quiche is getting dark, cover loosely with foil, then continue baking for 10 or 15 more minutes, until the center just puffs and starts to crack, with a still-jiggly center.
- Remove quiche from oven, and scatter remaining cheese across the top. Place on a wire baking rack to cool, remove the ring and let set at least 30 minutes before serving.
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.
ULTIMATE QUICHE LORRAINE
The key to making the perfect quiche is simplicity, as you can see with this delicious recipe
Provided by Angela Nilsen
Categories Buffet, Lunch, Main course, Supper
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 9
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.
Nutrition Facts : Calories 525 calories, Fat 45 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.21 milligram of sodium
QUICHE LORRAINE
The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s. Since then we have gone through what has amounted to the quiching of America. Like ice cream, the quiche appears in all flavors -- from asparagus to zucchini. This recipe makes enough filling for a pie dish. If you use a tart pan, expect to have extra custard.
Provided by Craig Claiborne
Categories brunch, dinner, lunch, pies and tarts, main course
Time 45m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Line a nine-inch pie plate with the pastry. By all means build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.
- Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.
- Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
- Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.
- Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.
- Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.
- Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.
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