Quintessential Classic Quiche Lorraine Recipes

Steps:

• In a skillet over medium-high heat, cook the bacon until crisp; transfer bacon to a paper-towel lined plate using a slotted spoon; let bacon drain.
• Discard all but 1 tablespoon bacon drippings from pan.
• Add in onion and shallot; stir/saute for 5 minutes or until tender; stir in parsley.
• In a mixing bowl, whisk together the eggs, half-and-half, mustard, nutmeg, salt, and pepper; add in onion mixture and bacon; stir to combine.
• Sprinkle cheese over the bottom of the pie shell.
• Pour egg mixture over all.
• Bake in a 350 degree oven for about 40-45 minutes or until knife inserted into center comes out clean (cover pie crust edges as appropriate if become too brown).
• Let stand for 10 minutes.
• Cut into wedges and serve.

Steps:

• Combine the cheese and flour and sprinkle into the pie shell.
• Spread the ham evenly over this.
• Combine the eggs, milk, salt and mustard.
• Beat until smooth and pour evenly over the cheese and ham.
• Bake at 375 degrees for 45 minutes, or until the custard is set.
• Serve warm, garnished with chopped parsley.
• To freeze: Prepare recipe through step 4. Wrap well with saran wrap and then foil. Freeze.
• To serve: Thaw in fridge overnight. Bake as directed.

Steps:

• Heat oven to 450°F.
• Sprinkle bacon, cheese and onion in pastry-lined pie pan.
• Whisk eggs slightly, Beat in remaining ingredients.
• Pour mixture into pie pan.
• Bake for 15 minutes at 450°F.
• Reduce oven temperature to 300°F.
• Bake an additional 30 minutes.
• Quiche is done when knife inserted 1 inch from edge comes out clean.
• Important--let stand 10 minutes before cutting.

Steps:

• Preheat oven to 400°F.
• Partially bake pie crust for 20 minutes. Remove from the oven.
• TURN DOWN oven temperature to 375°F.
• Separate one of the 3 eggs, reserving the yolk and white. In a large bowl add 2 eggs and the yolk to bowl, reserving the egg white. You will add the egg white back to this bowl shortly.
• Using the reserved egg white, liberally brush the bottom and sides of the pre-baked crust. Set aside the crust. Add the egg white to the other eggs and beat lightly.
• Stir in milk, nutmeg, and red pepper. Whisk until well blended.
• Sprinkle half the grated cheese over the bottom of the pre-baked pie shell.
• Top with crumbled bacon or diced ham.
• Pour in the egg-milk mixture.
• Sprinkle with the remaining cheese.
• Reminder: OVEN TEMPERATURE should be 375° before proceeding.
• Place the pie on the bottom of the oven shelf; bake until lightly browned and a knife inserted into the center comes out clean but moist, 30-35 minutes. My quiche took longer to bake. I added time in 5-7 minute increments until done.
• *If your pie crust is browning too quickly, cover with strips of aluminum foil.
• Let quiche cool on a wire rack for 5 minutes; cut into wedges.

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.

Steps:

• Preheat oven at 350°F.
• Precook pie crust 10-15 minutes.
• Cover bottom of crust with meat, and onions and peppers sautéed in butter.
• Sprinkle cheese over evenly.
• Beat eggs, add cream, nutmeg and cayenne pepper.
• Pour mixture over meat evenly.
• Bake for 40-45 minutes.
• Let set a few minutes before cutting.
• VIOLA.
• I have substituted with crab, shrimp and scallops instead of the ham, with 1/4 tsp salt, and this too is a winner.

Steps:

• Line an 18-cm(7-in) flan tin or sandwich cake tin with the pastry.
• Place a layer of cheese on the pastry, then a layer of bacon, and repeat until both ingredients have been used up.
• Mix the eggs with the cayenne pepper, nutmeg, and cream or milk.
• then pour over the cheese and bacon mixture in the flan case.
• Bake near the top of the oven at 200C(400F) Gas mark 6 for about 30 minutes, until the pastry is golden brown and the filling set.
• Serve hot or cold.

Steps:

• Prepare your pastry dough and line your pie plate and refrigerate the crust while you bake your bacon. 400 degrees for 17 minutes, on a wire rack, over a cookie sheet. Let the bacon cool, so you can handle it.
• Meanwhile, dice the onion, and grate the cheese.
• Place the now diced bacon on the bottom of the pie shell, then the onion, the cheese, and the mixture of the milk, cream,eggs and spices over top. I usually do this with the pie shell already in the oven, to avoid spills.
• Bake at 425 for 15 minutes, reduce heat to 350, and bake for 30-35 minutes longer, until a knife test comes out almost clean. Eggs continue to cook after they are taken out of the oven, so try not to overbake.
• You may want to blind bake the crust, and saute the onions for a few minutes to soften, but I never do. Completely up to the chef!
• Let sit for 15-30 minutes, then enjoy!

Steps:

• Preheat oven to 325 degrees F.
• Prepare pie crust. If choosing to use a frozen crust, be sure it is completely thawed per package instructions. If you are using a refrigerated pie crust/dough prepare in a 9-inch glass or metal pie pan and set aside. Follow any package instructions for pre-cooking or pre-baking.
• Cook bacon slices in a medium pan on medium-high heat until crisp. Pat bacon dry with a paper towel and crumble. Set aside.
• In a large bowl, combine eggs, heavy cream and milk and mix well until thoroughly blended.
• Combine shredded cheese, chopped onion, bacon, salt and pepper in a bowl. Add to egg mixture and mix well.
• Pour egg mixture into pie crust and bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.