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!
Quiche (Any Flavor)
Use this basic quiche recipe as the base for all of your baked egg creations! Filled with fluffy eggs, melty cheese, and featuring plenty of mix and match add-ons, you can’t go wrong. What will you put in yours?
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✅Ingredients
Pie Crust
• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1/4 cup vegetable shortening
• 1/4 cup ice water
Quiche Recipe
• 4 large eggs
• 1 cup milk
• 1 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheese gruyere, mozzarella, cheddar, provolone, or feta
• 1 1/2 cups add-ins
Add-Ins (mix and match)
• 1/2 cup cooked crumbled bacon
• 3/4 cup diced ham
• 3/4 cup cooked ground sausage
• 1 cup chopped frozen spinach thawed and drained
• 1 cup frozen broccoli thawed and drained
• 1 cup steamed asparagus cut into 1-inch pieces
• 1 cup sautéed sliced mushrooms
• 1/2 cup sautéed shallot or onion
✅Instructions
Pie Crust:
1️⃣ In a large bowl, stir together flour, sugar, and salt. Slice the butter and shortening into small cubes. Use a pastry cutter to cut the butter and shortening into the flour, rocking the pastry cutter back and forth, until the mixture is the texture of a coarse meal or sand.
2️⃣ Slowly pour cold water into the flour mixture (about 1 tablespoon at a time, stirring between additions, until just mixed together. Do not overwork. Use your hands to gently press the dough into a ball. Flatten into a 2-inch disc. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour before rolling.
3️⃣ Unwrap chilled dough and transfer to a lightly floured surface. Use a rolling pin to roll out into a large 12-inch circle, rolling from the center each time to keep the thickness even. Gently transfer crust to an un-greased pie plate, allowing the crust to hang over the edges of the pie plate. Roll and pinch or crimp the edges of your crust. Use a fork to prick holes into the bottom of the crust. Place parchment paper on top of the pie crust to create a bowl. Fill with pie weights or dried, uncooked beans. This will prevent the pie crust from sliding or bubbling. Bake in a 400 degree F oven for 10 minutes to par bake. Remove from oven and let sit until ready to fill.
Quiche Recipe:
1️⃣ In a medium-sized mixing bowl, whisk together eggs, milk, cream, salt, and pepper until well combined. Stir in desired cheese.
2️⃣ Place prepared add-ins into the bottom of the par-baked pie crust. Pour egg mixture over the top.
3️⃣ Bake in a pre-heated 350 degree oven for 40-45 minutes until center is set.
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Quiche Lorraine #shorts
A delicious Coronation Quiche Lorraine, perfect for making this weekend! The perfect thing to cook for the big lunch initiative, which aims to bring communities together for the coronation weekend via delicious food ????
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
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Bacon and Cheese Quiche
This crowd-pleasing bacon and cheese quiche only looks fancy. Prep it in 10 minutes for the perfect breakfast or brunch treat!
Ingredients
1 Pillsbury™ refrigerated pie crust, softened as directed on box
1 cup half-and-half or milk
4 eggs, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss or Cheddar cheese (4 oz)
1/4 cup grated Parmesan cheese
1 tablespoon chopped onion, if desired
Steps
1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2. In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top.
3. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.
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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