Best Tigers Quiche Recipes

Tiger's Quiche - Jamie Oliver image

Provided by Swiss Miss

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

500 g plain flour
100 g lard
150 g butter
salt
2 large eggs
5 large eggs
560 double cream
salt, to taste
pepper
ground nutmeg
200 g cheddar cheese or 200 g gruyere cheese, finely grated
1 bunch chives, finely chopped
50 g goat cheese, crumbled
10 slices pancetta (thin slices)
thyme, tips mixed into
olive oil

Steps:

Preheat the oven to 190° Celsius.
Rub together the flour and the fat.
Add the eggs and bring together carefully.
Chill in the refrigator for 1 hour.
Once your pastry has chilled roll it out to fit an 11-inch/28-centimeter tin with a removable bottom and bake it blind for 10 minutes.
Lower the oven temperatur to 180° Celsius.
Mix all the filling ingredients together then pour the filling into the pastry case.
Sprinkle over the goat's cheese, lay over the pancetta slices and then finish off with a drizzle of thyme oil.
Bake in the oven for 30 minutes.

Quiche Lorraine image

Provided by Craig Claiborne

Time 45m

Yield 6 to 10 servings

Number Of Ingredients 11

Pastry for a one-crust nine-inch pie (see pastry recipe)
4 strips bacon
1 onion, thinly sliced
1 cup Gruyère or Swiss cheese, cubed
1/4 cup grated Parmesan cheese
4 eggs, lightly beaten
2 cups heavy cream or 1 cup each milk and cream
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Tabasco sauce to taste

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.