Best 10 Quiche Lorraine I Recipes

QUICHE LORRAINE

Steps:

• Preheat oven to 375°F. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork; bake for 5 minutes or until lightly browned. Cool piecrust on a wire rack with preparing filling.
• Whisk together beaten eggs, whipping cream, half-and-half, flour, salt, pepper, and nutmeg in a bowl.
• Cook bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy; drain on paper towels. Sprinkle bacon and swiss cheese over bottom of pie shell. Add green onion, if desired. Carefully pour egg mixture over cheese.
• Bake at 375°F for 50 minutes or until lightly browned and set in middle. Cool before serving.

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.

QUICHE LORRAINE

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.

QUICHE LORRAINE

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

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.

CHEF JOHN'S QUICHE LORRAINE

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.

THE BEST QUICHE LORRAINE

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 I

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.

QUICHE LORRAINE

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.

ULTIMATE QUICHE LORRAINE

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.