LA MADELEINE QUICHE LORRAINE RECIPE RECIPES

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QUICHE LORRAINE RECIPE | MYRECIPES



Quiche Lorraine Recipe | MyRecipes image

This top-rated recipe is a reader favorite, and it's not hard to see why it's so beloved. Fast and fancy, a quiche was featured in nearly every issue of Southern Living in the seventies, but none was more popular than Quiche Lorraine. Our favorite version, of course, uses bacon. 

Provided by MyRecipes

Yield 6 servings

Number Of Ingredients 10

½ (14.1-ounce) package refrigerated piecrusts
1 pound bacon, cut into 1/2-inch pieces
¼ cup green onions, chopped
8 ounces Swiss cheese, grated and divided
6 large eggs, beaten
1 cup heavy cream
½ teaspoon table salt
Dash of ground red pepper
Dash of white pepper
? teaspoon ground nutmeg

Steps:

  • Preheat oven to 425°. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork; bake 6 to 8 minutes or until lightly browned. Reduce oven temperature to 350°. Cool piecrust on a wire rack with preparing filling.
  • Cook bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy; drain on paper towels. Sprinkle bacon over bottom of pie shell. Sprinkle green onions over bacon; sprinkle half of Swiss cheese over onions.
  • Whisk together beaten eggs and next 5 ingredients. Carefully pour egg mixture over cheese. Sprinkle remaining cheese over egg mixture.
  • Bake at 350° for 35 to 40 minutes or until lightly browned and set in middle. Cool 15 minutes before serving. 

QUICHE LORRAINE I RECIPE | ALLRECIPES



Quiche Lorraine I Recipe | Allrecipes image

Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!

Provided by Laundrie

Categories     Breakfast and Brunch    Eggs    Quiche

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 1 - 9 inch pie

Number Of Ingredients 9

1 (9 inch) prepared pie crust
12 slices bacon
1 cup shredded Swiss cheese
? cup minced onion
4 eggs, beaten
2 cups light cream
¾ teaspoon salt
¼ teaspoon white sugar
? teaspoon cayenne pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
  • In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
  • Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

Nutrition Facts : Calories 761.2 calories, CarbohydrateContent 18.7 g, CholesterolContent 267.1 mg, FatContent 68.1 g, FiberContent 1.3 g, ProteinContent 19.2 g, SaturatedFatContent 30.5 g, SodiumContent 1021.7 mg, SugarContent 1.2 g

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  • 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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