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.
Quiche Lorraine Mother's Day Recipe - Creamy Bacon Leek Cheese Quiche
Learn how to make a Quiche Lorraine Recipe! - Visit for over 700 additional original video recipes! I hope you enjoy this Quiche Lorraine Mother's Day Recipe!
How To Make The Best Quiche With Claire Saffitz | Dessert Person
How To Make The Best Quiche With Claire Saffitz | Dessert Person
A quiche is simple in concept, yes, but this recipe has quite a technical process. Claire Saffitz demonstrates how to make the best quiche by parbaking the crust to prevent sogginess and ensure the structural integrity of the tall sides. Claire walks you through step by step on how to parbake and how to protect against any leaks by diligently patching the crust and setting it with a bit of egg wash before adding the crust. Follow along and give this Quiche Recipe a try - perfect for breakfast, lunch or dinner.
#ClaireSaffitz #Baking #Quiche
All Allium Deep-Dish Quiche
Special Equipment:
9-inch springform pan, pie weights or 4 cups dried beans or rice (for parbaking), standard or handheld blender (optional)
Ingredients:
Flaky All-Butter Pie Dough (page 333)
All-purpose flour, for rolling out and making a bit of paste for patching
4 large eggs (7 oz / 200g), at room temperature
1 medium yellow onion (8 oz / 227g), peeled and halved
Neutral oil, such as vegetable or grapeseed, for brushing
2 tablespoons unsalted butter (1 oz / 28g)
4 ounces (113g) pancetta or bacon, chopped
4 garlic cloves, smashed and peeled
5 scallions, chopped
1 large shallot (2 oz / 57g), coarsely chopped
1 medium leek (10 oz / 283g) dark green tops discarded, white and light green stalk split lengthwise, rinsed, and chopped
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
Freshly ground black pepper
2 teaspoons white wine vinegar
2 cups half-and-half (17 oz / 482g), at room temperature
Video Breakdown
0:00 Start
0:01 How To Make The Best Quiche
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
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Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
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Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
How to Make Onion (Onyo) & Bacon Quiche | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make an amazing Onyo Bacon Quiche! I'm making this video during Onion week so celebrate with me and go check out some of my other Onyo recipes! Let me know how you did and what you think in the comments below.
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
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❤️ Silicone Spatulas (Set of 3):
❤️ Onion Salt:
❤️ Scraper / Chopper:
❤️ Laser Thermometer:
❤️ Signed Copy of Chef Jean-Pierre's Cookbook:
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Cheese and Onion Quiche (with Caramelized Onions) | Cravings Journal
I love quiche! It’s one of those meals I enjoy immensely. This cheese and onion quiche with caramelized onion is excellent because it’s creamy and packs a lot of flavour. It’s actually mine and my husband’s favourite quiche flavour and I’m stuck making this flavour over and over. We enjoy it too much!
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Classic Quiche Lorraine | One Pot Chef
Quiche Lorraine is a classic baked dish, perfect for lunch or dinner. A delicious, home made pastry crust is filled with bacon, onion, cheese, eggs and cream then baked until golden. Serve hot or cold with salad or mixed vegetables - give it a go!
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One Pot Chef Show
PO Box 4338
Bay Village NSW 2261
Australia
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
PASTRY:
1 3/4 Cups of Plain Flour
150g of Butter (chilled, chopped into cubes)
1 Egg Yolk
2 Tablespoons of Chilled Water
FILLING:
1 Brown Onion (chopped)
6 Slices of Middle Rasher Bacon (chopped)
30g of Butter
8 Eggs
1/2 Cup of Cream
1 Cup of Grated Cheddar Cheese
Freshly Cracked Black Pepper
Preparation Time: About 30 minutes (plus chilling time)
Cooking Time: About 45 minutes
SERVES 6 - 8
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music Track:
Bright Wish
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.