Quiche Lorraine Recipe

Quiche Lorraine

This meal in pie form is packed with plenty of bacon, a creamy custard and deliciously melty cheese. Those savory Quiche Lorraine ingredients fill a flaky crust for the ultimate comfort dinner. To save time, Betty Crocker™ pie crust mix works as an easy substitute for a from-scratch crust. Your Quiche Lorraine can be eaten hot from the oven or served in cold slices the next day.

Prep: 25min

Total: 2h5min

Yield: 6

Serving Size: 1 Serving

Nutrition Facts: calories 590 , Carbohydrate 20 g, Cholesterol 240 mg, Fat 7 1/2 , Fiber 0 g, Protein 16 g, Saturated Fat 24 g, servingSize 1 Serving, Sodium 480 mg, Sugar 3 g, Trans Fat 1 g

Ingredients:

• 1 cup Gold Medal™ all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 2 to 3 tablespoons cold water
• 8 slices bacon, crisply cooked, crumbled (1/2 cup)
• 1 cup shredded Swiss or Cheddar cheese (4 oz)
• 1/3 cup finely chopped onion
• 4 large eggs
• 2 cups whipping cream or half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground red pepper (cayenne)

Instruction:

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425° F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
4. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
5. Reduce oven temperature to 325° F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
6. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

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.

Total: 0 3h30min0

Yield: 6 to 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 484, Fat 42g, Saturated Fat 24g, Carbohydrate 17g, Fiber 1g, Sugar 4g, Protein 11g, Cholesterol 190mg, Sodium 401mg

Ingredients:

• 1 cup all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1 stick cold unsalted butter, cut into small cubes
• 3 to 4 tablespoons ice water
• 1 tablespoon unsalted butter
• 1 sweet onion, very thinly sliced
• Kosher salt
• 4 slices thick-cut bacon, cut into 1/2-inch strips
• 1 1/2 teaspoons fresh thyme
• 1 cup shredded Gruyère cheese (about 4 ounces)
• 3 large eggs
• 1 1/2 cups heavy cream
• 2 tablespoons finely chopped fresh chives
• Pinch of freshly grated nutmeg
• Pinch of cayenne pepper

Instruction:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

Crisp bacon, melty cheese, and addictive caramelized onions take this easy quiche lorraine recipe from good to great. Make it for your next holiday brunch!

Prep: 30min

Total: 1h5min

Yield: 6 – 8 serving(s)

Ingredients:

• 14 oz. refrigerated pie crust
• 6 slices thick-cut bacon
• 1 medium yellow onion, sliced
• 1 tsp. chopped thyme leaves
• 1 tsp. salt, divided
• 4 large eggs
• 1 1/4 c. half-and-half
• 2 tbsp. chopped fresh chives, plus more for serving
• 1 tbsp. all-purpose flour
• 1/4 tsp. ground black pepper
• 1 c. shredded Swiss cheese, divided
• 1/4 c. finely shredded parmesan cheese

Instruction:

1. Preheat the oven to 375° with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate (not deep dish). Fold the edges of the crust under and crimp as you like. Chill in the refrigerator while preparing the filling.
2. Cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Transfer the bacon to a paper towel lined plate and set aside.
3. Reserve 1 tablespoon of the bacon drippings in the skillet and heat over medium-low heat. Add the onion, thyme, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the onions are soft and golden, 12 to 15 minutes. Remove from the& heat and let cool for 10 minutes.
4. Whisk together the eggs, half-and-half, chives, flour, pepper, and remaining 1/2 teaspoon salt in a large bowl. Crumble the bacon into about 3/4-inch pieces and reserve 1/4 cup for topping.
5. Sprinkle the onion, remaining bacon, 3/4 cup of the Swiss cheese, and parmesan cheese in the bottom of the cooled pie crust. Pour in the egg mixture.
6. Place the quiche on the pre-heated baking sheet and bake for 15 minutes. Sprinkle the remaining 1/4 cup Swiss cheese and 1/4 cup reserved bacon over top. Continue to bake for 15 to 20 more minutes until puffed in the center, just set, and starting to brown. Transfer the quiche to a wire rack to cool at least 30 minutes before serving. Top with more fresh chives, if you like.

Quiche Lorraine

This easy Quiche Lorraine recipe, filled with savory bacon and cheese, is a perfect addition to your Easter brunch or breakfast spread.

Prep: 20min

Total: 1h40min

Yield: 6 serving(s)

Nutrition Facts: calories 789 Calories, Fat 66 g, Saturated Fat 35 g, Trans Fat 1 g, Cholesterol 363 mg, Sodium 554 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 3 g, Protein 24 g

Ingredients:

• 1 1/4 c. all-purpose flour
• 1/2 tsp. kosher salt
• 1/2 c. (1 stick) cold butter, cubed
• 3 tbsp. ice water
• 8 slices bacon
• 1 1/2 c. shredded Gruyère, divided
• 1 shallot, minced
• 6 large eggs
• 1 1/2 c. heavy cream
• Pinch of cayenne
• Pinch of nutmeg
• Kosher salt
• Freshly cracked black pepper

Instruction:

1. Make the crust: In a large bowl whisk together flour and salt until combined. Using your hands, add butter, working it into the flour until the mixture resembles pea-size crumbs. Add ice water by the tablespoon until the mixture forms into a crust. Form into a disc, wrap in plastic wrap, and refrigerate until firm, 30 minutes.
2. Preheat oven to 375°. On a lightly floured surface, roll out crust until ¼” thick. Loosely drape over a 9” pie plate and crimp edges. Refrigerate until ready to use.
3. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain.
4. Scatter cooked bacon on pie crust with 1 cup Gruyère and shallot. In a large bowl, whisk together eggs, cream, cayenne, and nutmeg and season with salt. Pour mixture over bacon and cheese. Sprinkle with remaining 1/2 cup cheese.
5. Bake until crust is golden and eggs cooked through, 40 minutes. Let cool 15 minutes before slicing and serving.

Delicious Quiche Lorraine Recipe

FAQ

What is the difference between quiche and quiche lorraine?

Can you use milk in quiche instead of heavy cream?

Should I Prebake crust for quiche?

Why is a Lorraine quiche called a Lorraine?