Best La Madeleine Quiche Lorraine Recipes

LA MADELEINE QUICHE LORRAINE

Steps:

• Prepare crust in the food processor. Add ingredients in this order: flour, salt, and butter. Pulse a few times. Add water and egg yolk, and blend until the flour forms a soft ball of dough.
• Ideally, refrigerate for at least 30 minutes before rolling out.
• Preheat oven to 375 degrees.
• Place a piece of parchment paper on a baking sheet. Roll out the dough in a large circular round. Loosely roll the dough around the rolling pin to help aid you in molding the dough into the ring. Take care not to leave any cracks.
• Blind bake this crust. Lay a sheet of parchment paper over the dough, and then fill the shell with dry beans or rice. You can purchase fancy pie baking weights, but they aren't necessary. Bake this crust for about 15 to 20 minutes.
• Do not let the crust get too brown. Remove from oven, and let cool slightly before adding the cheese, ham slices, and bacon.
• Prepare the filling by placing 2 whole eggs and 2 egg yolks into a bowl. Add heavy cream and milk. Stir until well blended. Directions will be for how to make a 1 large quiche, then how to make them into small tarts like La Madeline serves. Large pan recipe.
• When the crust has cooled slightly add in the shredded cheese, ham slices, and bacon. Mix up the custard mixture to make sure it well blended and then pour into the shell. Reduce the oven temperature to 350 degrees and cook for about 50 minutes. The quiche should still wiggle slightly when you remove it from the oven. It will set as it cools.
• Prepare crust in the food processor. Add ingredients in this order: flour, salt, and butter. Pulse a few times. Add water and egg yolk, and blend until the flour forms a soft ball of dough.
• Preheat the oven to 375. To make the smaller versions, roll out 4 or 5 rounds and place carefully into the tart shells. Poke the dough four or fives times with a fork to keep the crust from misshaping while baking.
• Bake for about 10 minutes. Do not allow the crust to brown. Reduce the oven temperature to 350. When the shells have cooled slightly fill with equal amounts of cheese, ham, and bacon.
• Prepare the filling by placing 2 whole eggs and 2 egg yolks into a bowl. Add heavy cream and milk. Stir until well blended.
• Fill with egg custard. Bake for 35 minutes. The quiche should still wiggle slightly when you remove it from the oven. It will set as it cools.

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 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.