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
Love & Best Dishes: Spinach & Bacon Quiche Recipe | How To Make Quiche Easy Recipe
Spinach & Bacon Quiche Recipe | How To Make Quiche Easy Recipe - If you're looking for easy brunch ideas at home, Paula's sharing how to make spinach quiche, and it's deliciously simple!
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Classic Quiche Lorraine Recipe - Bacon and Swiss Cheese Quiche Recipe - EatSimpleFood.com
Recipe:
Quiche recipes are perfect for the holidays or to make ahead for Sunday brunch, potluck, or get togethers. Quiche Lorraine is filled with bacon and melty Swiss cheese.
Serve this Quiche Lorraine recipe with a fresh salad and wash it down with a mimosa!
Tips For Baking Quiche Lorraine
Cover your pie crust with aluminum foil if it starts to get to dark on the edges but the middle is still not done. Or get fancy with an adjustable pie crust shield.
Turn on the broiler for a couple minutes at the end of cooking (watching carefully) if the top of the Quiche Lorraine is not browning.
Time Saving Tips For Making Bacon and Swiss Quiche:
Buy pre-cooked bacon and pre-shredded swiss cheese to make this quiche recipe even easier.
Some grocery stores sell cooked bacon in their buffet. Grab some cooked bacon from the salad or breakfast buffet or buy it already cooked in a package if trying to save time in the kitchen.
Buy a frozen pre-made pie crust bottom and save yourself a ton of time. Keep the pie crust frozen. Pull it directly out of the freezer to layer in the ingredients and cook.
Again, don't defrost the crust! Take pre-made pie crust out of the freezer, fill it with the swiss and bacon quiche ingredients, and pop it in the oven.
Serving Sizes: 6 Pieces
Ingredients:
-1 pre-made frozen pie crust
-4 medium eggs, beaten
-1 ¼ cup half and half
-8 slices (~8 ounces) bacon, cooked & sliced
-¼ cup shallots or onions, finely diced
-4 ounces (1 cup) Swiss cheese, grated
-½ teaspoon salt
-½ teaspoon black pepper
-¼ teaspoon ground nutmeg
Instructions:
Cook bacon:
-Preheat oven to 375F.
-Line a baking sheet with aluminum foil (makes pans easier to clean).
-Lay bacon on the sheet, careful to not overcrowd. Cook bacon directly on the sheet and not on a rack (it cooks faster and stays moister this way).
-Cook ~13-20 minutes (no need to turn) depending on thickness or until desired doneness.
-Lay bacon on rack or on paper towel lined plate. Cool and slice.
Make Quiche Lorraine:
-In a bowl whisk together: eggs, salt, pepper, and nutmeg. Mix in half and half slowly.
-Layer the shallots, bacon, and cheese in the frozen pie crust.
-Pour egg mixture over the top (you may have a little extra if your eggs were large).
-Bake for 45-50 minutes or until a knife in the center comes out clean and the top is turning a slight brown. Cover your pie crust with a pie shield or aluminum foil if it's browning too fast. Same for the middle - cover with aluminum foil if it's browning on the top but not cooked in the middle.
-Let sit ~ 15 minutes before slicing.
Happy Eating!
Beckie
Notes:
-Cover your pie crust with aluminum foil if it starts to get to dark on the edges but the middle is still not done. Or get fancy with an adjustable pie crust shield.
-Turn on the broiler for a couple minutes (watching carefully) if the top is not browning.
-Buy pre-cooked bacon and pre-shredded swiss cheese to make this recipe even easier.
-Keep the pie crust frozen. Pull it directly out of the freezer to layer in the ingredients and cook. Don't defrost it!
Jacques Pépin Makes Quiche Lorraine | American Masters: At Home with Jacques Pépin | PBS
Official website: | #AmericanMastersPBS
Pépin's recipe for quiche Lorraine, which is from the northeast part of France, is inspired by his mother. He also has a method for making dough that doesn't need to rest. It's just the way my mother used to do, the quiche Lorraine in the style of Lyon.
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Classic Quiche Lorraine | Retro recipe :)
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Hi everyone! :) Tonight for tea I made this classic quiche Lorraine! Very popular in the 70’s and 80’s but it’s kind of fell out of fashion how…but still loved by so many people. Very simple ingredients but surprisingly tasty with fantastic textures…it just works! Have a go and hope you enjoy,
-Cheryl x
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Serves 6-7 people (I used a 23 x 2.5cm loose bottomed tin)
* 375g (around 13 oz) shortcrust pastry
* 250g (around 9 oz) bacon lardons (I used smoked)
* 200g (around 7 oz) gruyère cheese
* 200ml (around 7 oz) crème fraîche
* 200ml (around 7 oz) double cream
* 5 Medium eggs - 4 for the filling and 1 for sealing the pastry
* A good pinch of ground nutmeg, salt & pepper
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Quiche Lorraine / Tarta frantuzeasca cu bacon si smantana | JamilaCuisine
Reteta de quiche Lorraine este ideala pentru vara pentru ca e foarte buna si rece, o putem lua la pachet si la nevoie se poate reincalzi foarte usor. Are o crusta frageda cu unt, bacon crocant, cascaval si smantana naturala. Este un deliciu si nu se prepara nici greu.
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