How do you make Quiche Lorraine?

Answer 1

You need:

Pastry:
8 tablespoons of salted butter
16 tablespoons of plain flour
Butter
3 or 4 eggs

Filling:
4 rashers of bacon, diced with fat left on
2 large leek diced
4 cups mushroom
A dash of white wine
Fresh chopped parsley
4 cups thickened cream
2 eggs
Half cup shredded cheese

Method:
Pastry:
Mix 8 tablespoons of salted butter, 16 tablespoons of plain flour.
Break down the butter with fingers and mix in , adding 3 or 4 eggs.

Filling:
Start to cook bacon in a fry pan, add a teaspoon of salted butter.
When bacon is half cooked, add the leeks and mushrooms.
Allow the leek to soften, add salt, pepper, parsley and white wine.
When wine is almost evaporated, remove from the heat.

In a bowl, mix cream, egg and cheese, add salt and pepper to taste.

Spread the pastry in your dish, and prick several times with a fork.
Put it in oven to pre-cook pastry.

Remove pastry, and spread the mixture of leeks and mushrooms.
Pour the cream mixture on the top, sprinkle with some more parsley.
Bake at 150-170 celsius for approx 40 mins.


Enjoy it
Nancy

Answer 2

Lorraine

Pie pastry (of your choice)
6-8 slices of lean bacon, diced
3 eggs
1 1/2 cup of whipping heavy cream
1 or 2 tsp of butter
1/2 tsp of salt
1/4 tsp of pepper
1 pinch of grated nutmeg

Preheat oven to 400° F
Put bacon diced, in boiling water for 1 or 2 minutes. Drain. Put in a pan and heat till brown. Drain again.
Roll out pastry in a pie pan. Pastry should come about 1" up the sides.
Beat eggs, cream and seasoning. Add bacon.
Pour mixture on the pastry, no more than 3/4 of the pie pan.
Reduce heat to 300° F Bake for 30 minutes or until pie is cooked. Put a knife in the middle, if it comes clean the quiche is ready.
Let the quiche cool. Do not remove it from the pan. Goes well with a salad.

Although a traditional recipe will not include it, you can add swiss cheese such as Gruyère. 1 cup - 1/2 C.

Accompany with White wine from Burgundy.
Bon appetit!

Answer 3

Recipe from the personal cookbook of my husband's grandmother. Here is her recipe for Quiche Lorraine:

1 unbaked pie crust
12 slices bacon, fried crisp and crumbled
1 cup shredded Swiss cheese
1/3 cup minced onion
4 whole eggs
2 cups whipping cream or half and half
3/4 t salt
1/4 t sugar
1/8 t cayenne pepper

Heat oven to 425 degrees. Sprinkle bacon, cheese and onion evenly in pie crust. Beat remaining ingredients together. Pour over onion, bacon and cheese. Bake 15 minutes at 425 degrees, reduce temperature to 300 and bake 30 minutes longer. Let stand 5 - 10 minutes before cutting.

Answer 4

Quiche Lorraine:

1/2 (15-ounce) package refrigerated piecrusts
8 bacon slices, cut into 1/2-inch pieces
4 green onions, chopped
2 cups (8 ounces) shredded Swiss cheese, divided
6 large eggs
1 cup whipping cream
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground white pepper
1/8 teaspoon ground nutmeg

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Bake at 400° for 7 minutes; remove from oven.

Cook bacon pieces in a large skillet until crisp; drain on paper towels, and crumble. Sprinkle bacon, green onions, and 1 cup cheese into prepared crust.

Whisk together eggs and next 4 ingredients; pour mixture into crust, and sprinkle with remaining 1 cup cheese and nutmeg.

Bake at 350° for 35 to 40 minutes or until set. Let stand 10 minutes.

Yield: 1 (9-inch) quiche

Answer 5

I pulled this recipe off the 'Zaar a few weeks ago, and I love it. I really like the puff pastry crust and the addition of the garlic to a fairly traditional recipe. I just made a couple of minor corrections and it turned out wonderfully.

1/2 (14 ounce) package frozen puff pastry, thawed
2-3 tablespoons butter
1 large onion, chopped
2-3 fresh minced garlic cloves (optional)
8 slices bacon, cooked crisp and crumbled (can use more if desired)
4 eggs
2 cups whipping cream (unwhipped)
1/2 tsp. salt
pepper
1 pinch nutmeg
1 pinch cayenne pepper
1 1/2 cups grated swiss cheese

Set oven to 425 degrees (will reduce oven temperature later).

Prepare a 9-inch (deep-dish) pie plate.

In a frypan, melt butter and saute onion and garlic (if using) until soft.

In a large bowl, combine eggs, whipping cream and spices; beat until very well combined.

Roll out pastry to fit the pie plate.

Sprinkle the onion/garlic mixture into the bottom of the pie shell (on top of the pastry), then top/sprinkle with grated cheese and crumbled bacon.

Carefully pour the egg mixture on top.

Bake at 425 degrees for 15 minutes.

Reduce heat to 300 degrees, and bake for about another 35-40 minutes, or until a knife inserted in the middle comes out clean.

~Morg~

Answer 6

QUICHE LORRAINE

1 1/2 c. (6 oz.) Swiss or cheddar cheese
8 slices crisp bacon, crumbled
3 eggs
1/2 c. milk
1/4 tsp. pepper
1/2 tsp. salt
1 tsp. dry mustard
1 unbaked 9 inch pie shell

Sprinkle cheese and bacon in pie shell. Beat remaining ingredients together and pour into pie shell. Bake at 375 degrees for 45 minutes or until firm and browned. Serves 6.