Perfect Quiche Lorraine! Bacon, cheese and onions | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
Pie Crust
1 ¼ cup all-purpose flour (163 grams)
1 tsp sugar
½ tsp salt
½ cup cold unsalted butter cubed (112 grams)
3-4 tablespoons cold water
Quiche Lorraine
4 slices thick cut bacon
½ medium red onion finely diced
1 cup shredded Gruyere cheese (Havarti, Mozzarella, White Cheddar also work)
5 large eggs
½ cup whole milk
½ cup heavy cream
¼ teaspoon salt
⅛ teaspoon black pepper
Instructions
Pie crust:
Stir together flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly -- the butter should be in roughly pea-sized chunks. (See Food Processor instructions here)
Stir in 2-3 tbsp cold water and work dough with your hands until it comes together in a ball, adding in additional ice water if necessary.
Shape into a fat disc and wrap in plastic wrap. Refrigerate for at least 1 hour or freeze 20 minutes to chill.
Heat oven to 425 degrees F. Roll out dough so that it is a couple inches larger than the pie plate you're baking it in.
Press the pie crust into the pie plate. Trim any edges that are very long, then fold the overhang under and pinch to form a thick crust edge. Crimp as desired or decorate as desired.
Blind bake: place a piece of parchment paper in the center of the unbaked pie crust. Fill with pie weights or dried beans.
Bake for 10-12 minutes until edges are very light golden brown. Remove pie weights and parchment and bake for another 10 minutes or until bottom of pie crust looks dry and is starting to brown. Cool slightly.
Quiche Lorraine
Chop bacon into small pieces. In a medium skillet, cook bacon until crisp over medium-high heat (about 5 minutes). Remove with a slotted spoon and drain on paper towel.
In bacon fat, cook onion until softened and beginning to brown, about 5 minutes. If there is lots of fat remaining, remove with a slotted spoon and place in pre-baked pie crust.
Add bacon and cheese to the onion in the pie crust.
In a medium bowl or large liquid measuring cup, whisk together eggs, milk, cream, salt and pepper.
Pour into crust over the rest of the filling ingredients. Bake, uncovered, for 30-40 minutes until crust is golden brown. Cover crust with foil if browning too quickly, and continue baking for 10-20 minutes until a knife inserted in the center comes out clean (the center will be set).
Let cool for 10 minutes before slicing and serving.
Easy Classic Quiche Recipe (Step-by-Step) | HowToCook.Recipes
This super easy Quiche Recipe is so delicious and simple to make. Quiche is one of my favorites because its so versatile. It works just as well for breakfast as it does for dinner! Feel free to be creative and switch it up with your favorite cheeses, vegetables, or meats to make it perfect suit your taste!
View FULL Step-by-Step recipe here:
Ingredients:
1 pie crust refrigerated
6 large eggs
3/4 cup half and half
1 tsp salt
1/4 tsp black pepper
1 1/2 cups cooked ham chopped
1 cup mozzarella cheese shredded
1 cup cheddar cheese shredded
4 tbsp scallions
Instructions:
1. Preheat oven to 375F and place frozen pie dish into refrigerator to thaw.
2. In a large bowl, mix together eggs, half and half, salt and pepper.
3. Once the pie crust is thawed, pierce the bottom with a fork then sprinkle the ham, scallions, and 1 cup of the mozzarella and cheddar mix into the pie crust. Pour the egg mixture over the top and sprinkle the remaining cup of cheese on top.
4. Bake for 25 minutes covered then cover with aluminum foil for the remaining 10 minutes if the crust starts to brown too much.
5. Once the center is completely set, let cool for 5-10 minutes before slicing and serving.
#quiche #easyquiche #bestquiche #howtocook
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Gordon Ramsay's Bacon & Leek Quiche Recipe | Montvale Bakes
Slightly adapted from Gordon Ramsay’s Pancetta and Leek recipe.
This is truly so easy and delicious.
• 200g dry cured bacon or pancetta lardons
• Olive oil, for frying
• 2 leeks, trimmed and finely chopped
• 4 eggs
• 4 tbsp double cream
• 120g Gruyère cheese, finely grated
• 2 tbsp chopped flat leaf parsley
• Sea salt and freshly ground black pepper
Ingredients for Shortcrust pastry:
• 400g plain flour, plus extra for dusting
• Pinch of salt
• 280g butter, cold and cubed
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License code: GDACT6AJ98PQGO2H
How to Make Classic Quiche Lorraine | Quiche Recipe | Allrecipes.com
Get the recipe @
Watch how to make a traditional Quiche Lorraine. This amazing egg dish is filled with cream, eggs, bacon, and Swiss cheese and baked in a prepared pastry shell.
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Quiche Lorraine Recipe - Cheese and bacon pie
How to Make Quiche Lorraine - Quiche Lorraine Recipe - Online Cooking Classes
During that class you will learn how to make the perfect Quiche Lorraine.
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Chef Rogers
How To Make Quiche Lorraine - The REAL French Way
How easy is it to make a quiche? This is the REAL French way of doing it. Very quick and easy, this quiche Lorraine bacon and cheese quiche is perfect on these days where you are short on time.
???? INGREDIENTS: (See below for translation in French and Spanish):
- 180g or 3/4 cup of full fat milk
- 4 eggs
- 100g bacon bits
- 2 tbsp parmesan cheese
- 230g Puff pastry ( mine is from Buitoni)
- Pepper
???? CARBOHYDRATE CONTENT: The quiche Lorraine is for 6-8 people
✽ Puff pastry is 83g carbs
✽ 180g of milk equals to 9g carbs
(Remember, as a general rule, 200ml full fat milk equals to 10g carbs)
➡︎ The whole quiche Lorraine equals to 92g carbs
( If you divide the quiche into 8 portions: 92/8= 11,5g carbs for each slice )
Sophie????
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Ingrédients en Français:
- 3/4 tasse de lait entier
- 4 œufs
- 1 paquet de lardons
- 2 cuillères à soupe de parmesan
- Pâte feuilletée (marque Buitoni)
- Poivre
Ingredients in Spanish:
- 3/4 taza de leche entera
- 4 huevos
- 1 paquete de trocitos de tocino
- 2 cucharadas de queso parmesano
- Masa hojaldre (uso la marca Buitoni)
- Pimienta
#quichelorraine #bacon #quicherecipe #quiche
Music from Uppbeat (free for Creators!):
License code: SZIUNOURB1OLV3SO