QUICHE LORRAINE RECIPE | BBC GOOD FOOD
This all-time favourite is perfect for a relaxed picnic with friends – serve with a crisp green salad
Provided by Good Food team
Categories Dinner, Lunch, Main course
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/fan 160C/gas 4.
- Heat 1 tbsp olive oil in a frying pan and fry 6 chopped rashers of bacon for a minute or so until lightly cooked.
- Beat 5 large eggs, a 284ml carton of single cream and 150ml milk together with a fork then add 140g finely grated gruyère cheese, a generous grating of nutmeg and plenty of seasoning.
- Stir in half the bacon and carefully pour the mixture into the deep 24cm blind-baked pastry case then scatter over the remaining bacon.
- Bake for 35-40 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case.
- Allow to cool a little before removing from the tin. Serve warm or at room temperature, with a green salad.
Nutrition Facts : Calories 588 calories, FatContent 41.9 grams fat, SaturatedFatContent 22.4 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 25.2 grams protein, SodiumContent 2.45 milligram of sodium
CLASSIC QUICHE LORRAINE RECIPE | LAND O’LAKES
Here's a classic quiche recipe that is filled with savory flavors of onions, bacon and Swiss cheese.
Provided by Land O'Lakes
Categories Quiche Savory Baking Egg Breakfast and Brunch
Total Time 0 minutes
Prep Time 60 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375°F.
- Combine flour and 1/4 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork, just until flour is moistened. Shape dough into ball; flatten slightly.
- Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Carefully place pastry into ungreased 9-inch glass pie pan. Carefully unfold pastry, pressing firmly against bottom and sides of pie pan. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge.
- Sprinkle bacon onto crust; top with onion and cheese. Combine all remaining filling ingredients in bowl; beat with whisk until well mixed. Pour over cheese in pan.
- Bake 40-45 minutes or until center is set. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 450 calories, FatContent 32 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 210 milligrams, SodiumContent 640 milligrams, CarbohydrateContent 22 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 18 grams
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BEST QUICHE LORRAINE RECIPE - HOW TO MAKE QUICHE LORRAINE
From delish.com
Reviews 3.5
Total Time 1 hours 40 minutes
Category breakfast
- Make the crust: In a large bowl whisk together flour and salt until combined. Using your hands, add butter, working it into the flour until the mixture resembles pea-size crumbs. Add ice water by the tablespoon until the mixture forms into a crust. Form into a disc, wrap in plastic wrap, and refrigerate until firm, 30 minutes. Preheat oven to 375°. On a lightly floured surface, roll out crust until ¼” thick. Loosely drape over a 9” pie plate and crimp edges. Refrigerate until ready to use. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain. Scatter cooked bacon on pie crust with 1 cup Gruyère and shallot. In a large bowl, whisk together eggs, cream, cayenne, and nutmeg and season with salt. Pour mixture over bacon and cheese. Sprinkle with remaining 1/2 cup cheese. Bake until crust is golden and eggs cooked through, 40 minutes. Let cool 15 minutes before slicing and serving.
QUICHE LORRAINE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine french
- Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.
CLASSIC QUICHE LORRAINE RECIPE | LAND O’LAKES
From landolakes.com
Reviews 3.3
Total Time 0 minutes
Category Quiche, Savory, Baking, Egg, Breakfast and Brunch
Calories 450 calories per serving
- Bake 40-45 minutes or until center is set. Let stand 10 minutes before cutting.
BEST QUICHE LORRAINE RECIPE - HOW TO MAKE QUICHE LORRAINE
From delish.com
Reviews 3.5
Total Time 1 hours 40 minutes
Category breakfast
- Make the crust: In a large bowl whisk together flour and salt until combined. Using your hands, add butter, working it into the flour until the mixture resembles pea-size crumbs. Add ice water by the tablespoon until the mixture forms into a crust. Form into a disc, wrap in plastic wrap, and refrigerate until firm, 30 minutes. Preheat oven to 375°. On a lightly floured surface, roll out crust until ¼” thick. Loosely drape over a 9” pie plate and crimp edges. Refrigerate until ready to use. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain. Scatter cooked bacon on pie crust with 1 cup Gruyère and shallot. In a large bowl, whisk together eggs, cream, cayenne, and nutmeg and season with salt. Pour mixture over bacon and cheese. Sprinkle with remaining 1/2 cup cheese. Bake until crust is golden and eggs cooked through, 40 minutes. Let cool 15 minutes before slicing and serving.
QUICHE LORRAINE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine french
- Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.
CLASSIC QUICHE LORRAINE RECIPE | LAND O’LAKES
From landolakes.com
Reviews 3.3
Total Time 0 minutes
Category Quiche, Savory, Baking, Egg, Breakfast and Brunch
Calories 450 calories per serving
- Bake 40-45 minutes or until center is set. Let stand 10 minutes before cutting.
BEST QUICHE LORRAINE RECIPE - HOW TO MAKE QUICHE LORRAINE
From delish.com
Reviews 3.5
Total Time 1 hours 40 minutes
Category breakfast
- Make the crust: In a large bowl whisk together flour and salt until combined. Using your hands, add butter, working it into the flour until the mixture resembles pea-size crumbs. Add ice water by the tablespoon until the mixture forms into a crust. Form into a disc, wrap in plastic wrap, and refrigerate until firm, 30 minutes. Preheat oven to 375°. On a lightly floured surface, roll out crust until ¼” thick. Loosely drape over a 9” pie plate and crimp edges. Refrigerate until ready to use. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain. Scatter cooked bacon on pie crust with 1 cup Gruyère and shallot. In a large bowl, whisk together eggs, cream, cayenne, and nutmeg and season with salt. Pour mixture over bacon and cheese. Sprinkle with remaining 1/2 cup cheese. Bake until crust is golden and eggs cooked through, 40 minutes. Let cool 15 minutes before slicing and serving.
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