Quiche is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. Get our cookbook, free, when you sign up for our newsletter. While quiche Lorraine typically includes bacon, Gruyere cheese, and some type of onions, but you can use this base quiche recipe to mix and match ingredients for countless different quiche … For the filling: Combine the butter, onion, 1/2 teaspoon salt and 1/2 cup water in a medium skillet over medium-low heat. Place unthawed pie crust on a baking sheet. Whisk together the cream, eggs and 1/2 teaspoon salt in a medium bowl until combined. On a lightly floured work surface, roll out dough to an 11-inch round. Bake the quiche for 45 to 50 minutes, until the eggs are set in the middle. For a family-friendly dinner that’s great for busy midweek nights , Quiche Lorraine … Over the years, recipes began adding … Sprinkle the bacon onto the bottom layer of the pastry. Spread the onion mixture in the bottom of the crust and sprinkle with the Gruyere. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Return to the oven and bake until the crust is dry and slightly golden, about 15 minutes more. How To Make Bacon Quiche Lorraine Preheat oven to 450 degrees. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Which European country will inspire your culinary journey tonight? Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. A popular midweek family dinner. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let cool completely, about 30 minutes. Reduce the oven temperature to 375 degrees. Quiche Lorraine is a popular type of quiche that is named after the Lorraine region of France. When the onions have cooked for 30 minutes, add the bacon using a slotted spoon, then stir in 1 teaspoon of the thyme and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are completely softened and all the water has evaporated, about 30 minutes. It is popular worldwide. Make the filling. Her expertise is in French cuisine, which she writes about and teaches. In a frying pan over … It is traditionally made of eggs, cream, and bacon. If using a tart pan, remove the quiche … The Pioneer Woman's Cowboy Quiche is a deep dish take on the high falutin' sounding quiche lorraine, with plenty of smoky bacon, sweet caramelized onions, and savory … Drain on paper towels, … Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. Copyright 2019 Television Food Network, G.P. Add the butter and pulse until the flour looks like cornmeal. All rights reserved. Chill until completely cold, about 30 minutes. Remove from the oven and allow to sit for 10 to 15 minutes. Preheat the oven to 375 F. Fit the pastry into a deep-dish pie pan. Roll the rolling pin over the top to cut off the extra dough (discard the extra). Remove from oven and set aside. Preheat oven to 375 degrees. Transfer the dough to a sheet of plastic wrap and pat into a disc. Bake pastry shell for five minutes. For the pastry crust: Pulse the flour and 1/2 teaspoon salt in a food processor until combined. Step 2 James Martin’s easy quiche Lorraine is packed with cheese and bacon, and makes a great summer lunch. Transfer to a 9-inch pie plate; … Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Meanwhile, position an oven rack in the lower third of the oven and preheat to 375 degrees F. Press a piece of parchment over the chilled crust, then fill with pie weights, raw beans or rice. Let stand 5 minutes; cut … You can make it with homemade pastry or shop-bought. Beat together the eggs, half and half, salt, pepper, and nutmeg. Rebecca Franklin is a freelance lifestyle writer and recipe developer. Preheat oven to 375°. Combine the eggs, cream, salt and pepper in a food processor or blender. Layer the spinach, bacon and cheese in the bottom of the pie crust, then pour the egg mixture on top. The Best Way to Build a Holiday Cheese Board, Slow-Cooker Ham, Cheese and Spinach Crustless Quiche. Spread the cooled bacon pieces over the pastry. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.). Cook bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy; drain on paper Sprinkle the Quiche can be served hot or cold. Center the dough in a 9-inch fluted tart pan with removable bottom, with an even overhang of dough all around. Lightly flour a work surface, then roll the dough into an 11-inch round, about 1/8 inch thick. Carefully remove the parchment and weights. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again. Heat the butter in a frying pan, add the diced onion, and bacon and cook for 10 … Place bacon in a large skillet, and fry over medium-high heat until crisp. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.) Bake the quiche on the baking sheet until set and golden, about 30 minutes. A simple Quiche Lorraine recipe made with melt-in-your-mouth shortcrust pastry and a creamy bacon, egg and melted cheese filling. Bake the quiche in the preheated oven for 15 minutes, then reduce heat to … While the crust is baking, whisk together eggs, half and half, herbs, and Parmesan cheese in a large bowl. Let cool at least 30 minutes before serving. Season with salt and pepper. Add the butter and pulse until the flour looks like cornmeal. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again. Pour the cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme. Next, layer the onions, bacon, and spinach (or whatever … Poke the bottom and sides all over with a fork. Press the dough into the edges of the pan and the fluted sides. All rights reserved. Lightly flour a rolling pin and work surface and roll out dough to a 12 … This quiche Lorraine recipe yields a rich egg pie and hails from the mountainous region of Lorraine in northern France. For the pastry crust: Pulse the flour and 1/2 teaspoon salt in a food processor until combined. Bake until the crust is set and golden around the edges, about 40 minutes. Put the pan on a baking sheet. Preheat the oven to 375 °F. ), 5 French Christmas Breakfast Pastry Recipes, Roquefort Cheese and Caramelized Onion Tart Recipe, The Foods of Alsace-Lorraine in North Eastern France. Preheat the oven to 375 F. Fit the pastry into a deep-dish pie pan. The best-known variant is quiche Lorraine, which includes lardons or bacon. © 2020 Discovery or its subsidiaries and affiliates. Pour the eggs over the bacon and sprinkle with the shredded cheese. 1 cup all-purpose flour, plus more for dusting (see Cook's Note), 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces, Kosher salt and freshly ground black pepper, 4 ounces slab bacon, cut into 1/2-inch pieces, 1/2 cup shredded Gruyere (about 2 ounces), When measuring flour, we spoon it into a dry measuring cup and level off excess. Then pour the creamy egg mixture over the pastry. In a medium bowl, mix the bacon, onions, and both … Meanwhile, cook the bacon in a separate medium skillet over medium-low heat, stirring, until the fat has rendered and the bacon is crisp, 10 to 15 minutes. 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