Best Moms French Cheese Pie Quiche Lorraine Recipes

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QUICHE LORRAINE



Quiche Lorraine image

With smoky bacon, nutty Gruyère, and shallots, this classic quiche Lorraine is one of the most satisfying dishes imaginable.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 1h15m

Yield 4 to 6

Number Of Ingredients 9

One 9-inch deep-dish frozen pie crust
8 oz thick-cut bacon (about 6 slices), diced
½ cup chopped shallots, from 2 medium shallots
4 large eggs
1¼ cups heavy cream
¼ teaspoon salt
⅛ teaspoon cayenne pepper
Pinch ground nutmeg
4 oz Gruyère, finely shredded (about 1¼ cups)

Steps:

  • Blind bake the crust: Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. (If there are any cracks in the crust, see note below on how to patch them up.) Prick the bottom and sides all over with a fork. Place the crust on a baking sheet to make it easy to move in and out of the oven. Bake on until lightly golden, 10 to 15 minutes. Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate. (If it cracks while baking, see note below for instructions on how to patch it up.) Set aside and reduce the oven temperature to 325°F.
  • In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Remove the pan from the heat and set aside.
  • In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.
  • Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.
  • Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.
  • Note: Don't panic if your crust has cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then proceed with the recipe. If the crust cracks while blind baking, patch it afterwards and place it back in the oven for a minute or so to set. It should be good as new.
  • Make-Ahead Instructions: This quiche can be fully prepared up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and heat in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
  • Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Remove the quiche from the freezer about 24 hours prior to eating. Remove the plastic wrap and reheat it, covered with foil, in a 300°F oven for 35 to 45 minutes, or until hot in the center.

Nutrition Facts : Calories 616, Fat 51 g, Carbohydrate 24 g, Protein 16 g, SaturatedFat 24 g, Sugar 3 g, Fiber 1 g, Sodium 575 mg, Cholesterol 232 mg

CLASSIC QUICHE LORRAINE



Classic Quiche Lorraine image

A classic recipe from The Essential French Cookbook, if I make a quiche with a pastry base, then this is the one. I do experiment with the fillings, but as often as not, will stick to this timeless classic....................

Provided by Karen Elizabeth

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

250 g plain flour
1 pinch salt
125 g butter
1 egg yolk
6 tablespoons ice water
50 g butter
150 g smoked bacon, cut into small pieces
350 ml double cream
3 eggs
1/4 teaspoon grated nutmeg
salt & freshly ground black pepper

Steps:

  • Pre-heat oven to 200C/400F/Gas Mark 6.
  • Pastry:
  • Sift the flour and salt into a large mixing bowl, rub in the butter until the mixture resembles breadcrumbs.
  • Mix in the egg-yolk and sufficient iced water to bind the ingredients.
  • Knead the dough lightly, and then chill in the refrigerator for thirty minutes. (I always cover the pastry with clingwrap).
  • While pastry is 'resting',
  • Melt half the butter in a frying pan and cook the bacon pieces gently until lightly coloured.
  • Put the cream and eggs in a bowl and whisk together. Add the grated nutmeg and seasoning.
  • Roll out the pastry on a lightly floured surface and use to line a buttered 23cm/9 inch loose-bottomed flan tin. Prick the base of the flan with a fork.
  • Sprinkle the cooked bacon pieces over the base of the pastry case and dot with the remaining butter.
  • Pour in the cream and egg mixture.
  • Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for 30 minutes, or until set and golden brown.

Nutrition Facts : Calories 782.5, Fat 59.6, SaturatedFat 33.2, Cholesterol 292, Sodium 871.2, Carbohydrate 42.1, Fiber 1.4, Sugar 0.4, Protein 19.7

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