CRUSTLESS QUICHE LORRAINE RECIPE RECIPES

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BEST CRUSTLESS QUICHE LORRAINE RECIPE - GOODHOUSEKEEPING.C…



Best Crustless Quiche Lorraine Recipe - GoodHousekeeping.c… image

Looking for an easy quiche recipe? This Crustless Quiche Lorraine Recipe from GoodHousekeeping.com is the best.

Provided by The Good Housekeeping Test Kitchen

Categories     dinner    main dish

Total Time 20 minutes

Prep Time 0S

Cook Time 0S

Yield 4 servings

Number Of Ingredients 10

1 tsp. extra-virgin olive oil
3 slices thick-cut bacon, chopped (freeze briefly or snip with shears for ease in cutting)
1 medium shallot, thinly sliced
6 large eggs
1/4 c. milk
1/8 tsp. Kosher salt
1/8 tsp. Freshly ground black pepper
1 c. shredded Gruyère cheese
Chives, for garnish
Green salad, for serving

Steps:

  • In an 8" oven-safe nonstick skillet, heat olive oil on medium. Add bacon and shallot; cook 6 minutes, stirring occasionally. Whisk eggs, milk, salt, and pepper until combined; stir in Gruyère. Add eggs to skillet. Cook 3 minutes, stirring occasionally to form curds and allow runny egg to flow to bottom of pan. Bake at 375 degrees F for 8 minutes or until top is set. Garnish with chives. Serve with green salad.

CRAB QUICHE RECIPE | FOOD NETWORK



Crab Quiche Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 11

4 ounces gruyere cheese, shredded
One 9-inch pie shell, par-baked and pricked with a fork
1 pound fresh white crabmeat, drained
2 scallions, minced
1 cup heavy cream
1/2 teaspoon grated lemon zest
1/2 teaspoon dry mustard
1/2 teaspoon seafood seasoning, such as Old Bay
1/2 teaspoon salt
Pinch ground mace
3 eggs, beaten

Steps:

  • Preheat the oven to 350 degrees F. 
  • Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust. 
  • Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

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