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
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.
HAM QUICHE
I am fast becoming hooked on quichés and breakfast casseroles. My tastes have changed so much since becoming a member of recipezaar. Things I would never eat before I love now. I guess I just needed to try them.
Provided by Darlene Summers
Categories Breakfast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix ham, bell pepper, green onion, cheese and flour; toss all ingredients lightly.
- Mix half-and-half gently into eggs.
- Still gently; fold ham mixture into egg mixture.
- Pour this mixture into unbaked pie shell.
- Bake 10 minutes at 425 degrees, and then lower heat to 325 degrees and bake 20 minutes more or till done.
QUICHE LORRAINE
A buttery and flaky crust is filled with a rich custard, caramelized onions, bacon and gruyere cheese. Baked in a pie dish, this classic quiche will never go out of style and is perfect for any meal of the day.
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: Pulse the flour and salt in a food processor. Add the butter and pulse until it looks like coarse meal. Add 3 tablespoons ice water and pulse until the dough starts to come together. Add up to 1 more tablespoon ice water, a little at a time, if necessary. Form the dough into a disk and wrap in plastic wrap. Refrigerate until firm, at least 1 hour or overnight.
- Remove the dough from the refrigerator and let soften 10 minutes. Unwrap the dough on a floured surface. Roll out the dough into an 11-inch round, lightly dusting with flour as needed and turning the dough occasionally. Carefully transfer to a 9-inch pie plate and crimp the edges with your fingers. Prick the bottom of the crust all over with a fork, then refrigerate until firm, 20 to 30 minutes.
- Preheat the oven to 350˚ F. Line the dough with parchment paper and fill with dried beans or pie weights. Put on a baking sheet and bake until lightly golden around the edges, 20 to 25 minutes. Remove the parchment and weights and continue baking until golden brown in the center, 20 to 25 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling: Combine the butter, onion and a big pinch of salt in a medium skillet over low heat. Cook, stirring occasionally, until the onion is very tender and golden brown, 20 to 25 minutes. While the onion cooks, put the bacon in a small nonstick skillet over medium heat and cook, stirring occasionally, until golden brown and crisp, 7 to 10 minutes. Remove to a paper towel-lined plate. Add the bacon to the pan with the onion, along with the thyme.
- Spread the Gruyère and onion-bacon mixture in the cooled pie crust. Combine the eggs, heavy cream, chives, nutmeg, cayenne and 3/4 teaspoon salt in a large bowl and whisk until combined. Pour into the pie crust. Bake until the quiche is just set and lightly golden brown, 40 to 45 minutes. Let cool before serving.
QUICHE LORRAINE
Provided by Emeril Lagasse
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the pie crust: In the bowl of a food processor combine the flour, 1 teaspoon of the salt and 1 stick of the butter and process until mixture resembles coarse crumbs. While the motor is running, add water in tablespoon increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disk. Cover with plastic wrap and refrigerate overnight or at least for 1 hour.
- Remove pie crust from refrigerator and preheat oven to 400 degrees F.
- Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the dough in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and blind bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights and return to the oven for 3 to 5 minutes. Remove from the oven and brush the surface of pie crust with a light coating of egg white and allow to cool.
- For the filling: In a saute pan melt the remaining tablespoon of butter over medium-high heat. Add the ham, or bacon, and cook until browned. Using a slotted spoon, remove the ham from the pan and drain briefly on paper towels, then scatter ham over the bottom of the blind-baked crust. To the fat remaining in the pan, add the sliced onions and thyme and cook, stirring occasionally, until onions are very soft and lightly caramelized, about 6 minutes. Scatter the onions over the bacon in the pie crust and top with the grated cheese.
- In a large bowl whisk together the eggs, heavy cream, remaining 1 teaspoon of salt, pepper, and nutmeg. Pour the egg mixture over the ham, onions, and cheese in the pie shell, adding just enough of the egg mixture to come within 1/4-inch of the top of the shell. Bake on the bottom rack of the oven for 45 to 50 minutes, or until the custard is set and quiche is golden brown on top. Allow to cool slightly before serving.
QUICHE LORRAINE II
Bacon, eggs, cheese and onions. It's a delicious way to start a meal!
Provided by LADYNUSS
Categories Breakfast and Brunch Eggs
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C).
- In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain.
- In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust.
- Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 17 g, Cholesterol 106.3 mg, Fat 26.3 g, Fiber 0.7 g, Protein 13.6 g, SaturatedFat 10 g, Sodium 463.4 mg, Sugar 3.4 g
QUICHE LORRAINE
This isn't low fat, but why go low fat when in France?! Very yummy and easy to make. I've used Emmentaler instead of gruyere, and it turned out nicely. Excellent with a green salad.
Provided by melin44
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Place the pie crust in a large tart pan. You may have to roll out a store-bought crust to fit. Place it in the refrigerator.
- Cut up the bacon into small pieces. In saucepan, boil the bacon for 1 minute and remove it. In a frying pan, fry the bacon for 5 minutes. Place the bacon bits on a paper towl.
- In a mixing bowl, beat the eggs with the cream, paprika, salt and pepper. Add the bacon and ham.
- Put the egg mixture into the tart pan. Cover with the cheese.
- Bake for 40 minutes.
- Eat at room-temperature or cold.
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.
CLASSIC QUICHE LORRAINE
Originally made with just bacon. Now, it usually contains onions and Gruyere cheese. A small wedge with a simple fruit salad and/or green salad makes a lovely lunch or light dinner.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 443.8, Fat 33.6, SaturatedFat 14.1, Cholesterol 163.2, Sodium 612.5, Carbohydrate 20, Fiber 1.5, Sugar 1.6, Protein 15.6
EASY QUICHE LORRAINE
It's a delicious way to start a meal!
Provided by LADYNUSS
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Line pastry with a double layer of aluminum foil. Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees F (165 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender; drain and set aside.
- In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shell.
- Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 21.1 g, Cholesterol 141.8 mg, Fat 33.8 g, Fiber 1.4 g, Protein 17.9 g, SaturatedFat 13 g, Sodium 641.7 mg, Sugar 4.3 g
CHEF JOHN'S QUICHE LORRAINE
In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h45m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 14.4 g, Cholesterol 197 mg, Fat 32.6 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 15.3 g, Sodium 468.9 mg, Sugar 2 g
CREAMY QUICHE LORRAINE - WOW 'EM!
Make and share this Creamy Quiche Lorraine - Wow 'em! recipe from Food.com.
Provided by WJKing
Categories Savory Pies
Time 45m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare 9-inch pastry shell and bake for approximately 10 minutes until the crust seals to the bottom of the pie plate.
- Cool completely.
- Beat the eggs and add all other ingredients.
- Pour into the cooled pie shell.
- Bake at 325° for 35-40 minutes until custard is set (will set further as it begins to cool).
- Let cool for 5-10 minutes to finish 'setting', and then serve.
- This quiche freezes well.
- NOTE: You can easily substitute ham & Swiss, do bacon, broccoli, cheddar, etc.
- The possibilities are endless!
Nutrition Facts : Calories 332, Fat 26.6, SaturatedFat 11.8, Cholesterol 136.3, Sodium 387.1, Carbohydrate 11.7, Fiber 0.8, Sugar 1.3, Protein 11.4
More about "quiche lorraine with ham recipes"
RECIPE: QUICHE LORRAINE (WITH HAM!) - PRACTICALLY …
From practicallyfunctional.com
Reviews 15Estimated Reading Time 3 mins
ORIGINAL QUICHE LORRAINE WITH HAM AND CHEESE RECIPE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Brunch, Workday Lunches, Midweek DinnerServings 6Total Time 1 hr 5 mins
QUICHE LORRAINE IS AN EASY AND CLASSIC RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY QUICHE RECIPE WITH SPINACH, BACON OR HAM | QUICHE LORRAINE …
From whiteonricecouple.com
QUICHE LORRAINE - RECIPE GIRL
From recipegirl.com
QUICHE LORRAINE LIGHT RECIPE | EATINGWELL
From eatingwell.com
RECIPE: QUICHE LORRAINE (WITH HAM!) - FOOD NEWS
From foodnewsnews.com
QUICHE LORRAINE RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
QUICHE LORRAINE | - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
QUICHE LORRAINE - CAROLINE'S COOKING
From carolinescooking.com
BAREFOOT CONTESSA QUICHE LORRAINE RECIPE - FOOD NEWS
From foodnewsnews.cc
QUICHE LORRAINE WITH HAM - RECIPE | COOKS.COM
From cooks.com
QUICHE LORRAINE - THE SEASONED MOM
From theseasonedmom.com
RECIPE FOR QUICHE LORRAINE WITH HAM - CREATE THE MOST AMAZING …
From recipeshappy.com
BAREFOOT CONTESSA QUICHE LORRAINE RECIPE - VERITECATERING
From veritecatering.com
CRUSTLESS QUICHE - HAM AND CHEESE | RECIPETIN EATS
From recipetineats.com
INA GARTEN QUICHE LORRAINE RECIPE - FOOD NEWS
From foodnewsnews.cc
QUICHE LORRAINE - WIKIPEDIA
From en.wikipedia.org
QUICHE LORRAINE | RECIPETIN EATS
From recipetineats.com
QUICHE LORRAINE HAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BA'S BEST QUICHE LORRAINE RECIPE | BON APPéTIT
From bonappetit.com
CLASSIC QUICHE LORRAINE | CANADIAN LIVING
From canadianliving.com
CLASSIC FRENCH QUICHE LORRAINE - ONCE UPON A CHEF
From onceuponachef.com
INDIVIDUAL QUICHE LORRAINE RECIPE - THERESCIPES.INFO
From therecipes.info
QUICHE LORRAINE - FINE DINING LOVERS
From finedininglovers.com
CLASSIC QUICHE LORRAINE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
QUICHE LORRAINE - JO COOKS
From jocooks.com
QUICHE LORRAINE – SMITTEN KITCHEN
From smittenkitchen.com
BEST HAM & CHEESE QUICHE RECIPE - HOW TO MAKE HAM & CHEESE …
From delish.com
RECIPE FOR HAM AND CHEESE QUICHE LORRAINE
From recipeshappy.com
CLASSIC QUICHE LORRAINE RECIPE | A FRENCH QUICHE RECIPE
From cookingnook.com
CLASSIC FRENCH QUICHE LORRAINE - PARDON YOUR FRENCH
From pardonyourfrench.com
QUICHE LORRAINE RECIPES | ALLRECIPES
From allrecipes.com
BEST QUICHE LORRAINE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HAM QUICHE LORRAINE | ANITA'S TRIED & HEART HEALTHY RECIPES
From anitasrecipes.com
QUICHE LORRAINE (THE BEST) | RICARDO
From ricardocuisine.com
You'll also love