Deep Dish Quiche Lorraine Recipe 45

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.

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.

Steps:

• Preheat oven to 375 degrees F.
• Line an UNGREASED deep dish pie plate with the pie pastry, folding edges over and crimping decoratively.
• Use a measuring cup to portion out the shredded cheese (if you go by the weight in ounces/grams, you will end up with excess cheese, as shredded cheese is very lightweight.) Sprinkle cheese over pastry, following by the meat, and sauteed vegetables (if using).
• Using a whisk, combine the eggs, milk, cream,flour, and melted butter (cooled slightly, but still liquid) until well combined. Season to taste with some salt and white pepper (black is fine if you don't mind seeing the specks). Be careful with the seasoning if you have added bacon, as the bacon already can add quite a bit of salt.
• Pour over the meat, cheese, and veggies.
• Using a microplane grater or a nutmeg grater, freshly grate a light dusting of nutmeg over the entire surface of the quiche to taste (don't go overboard).
• Bake in the center of your preheated oven for 40 minutes or until it has puffed,is bubbling, is very lightly browned, and a knife inserted near the center comes out clean.
• It will still jiggle like chilled gelatin, but should not be watery or slosh around.
• Do not overcook or it will get tough.
• Let cool 10 minutes before slicing into 8 slices.
• If you don't let it cool the 10 minutes, it will fall apart.
• The puffiness will sink during the cooling period and the quiche will flatten out quite a bit-this is normal.
• You can leave out the vegetables entirely or mix up several of the veggies together.
• You can also substitute more veggies (or other veggies such as cooked broccoli or sauteed zucchini slices) for all of the meat.
• I like my quiche to be more eggy, less cheesey- if you like it to be really cheesey, add an additional 1/2 cup cheese.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Reserve about 2 tablespoons bacon drippings in the skillet.
• Cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened, 5 to 10 minutes.
• Place thawed pie crust in a pie dish; prick holes in the bottom and sides of crust using a fork.
• Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).
• Whisk half-and-half and sour cream together in a bowl; beat eggs into half-and-half mixture. Mix Swiss cheese, salt, black pepper, and cayenne pepper into half-and-half mixture; add bacon, onion mixture, and parsley. Pour mixture into the crust.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 to 50 minutes. Cool for 10 minutes before slicing into wedges.