QUICHE FOOD RECIPES

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TRADITIONAL QUICHE LORRAINE RECIPE - BBC FOOD



Traditional quiche Lorraine recipe - BBC Food image

Recipes for quiche don’t have to be daunting – just take the time to make homemade pastry for a crispy slice of nostalgia.

Provided by Simon Hopkinson

Prep Time 1 hours

Cook Time 30 minutes

Yield Serves 6

Number Of Ingredients 11

60g/2oz butter, cut into small pieces
60g/2oz lard, cut into small pieces
200g/7oz self-raising flour
pinch salt
2-3 tbsp ice-cold water
8-10 thin rashers good quality smoked streaky bacon
4 free-range egg yolks
3 free-range eggs
400ml/14fl oz whipping cream
salt and freshly ground white pepper
freshly grated nutmeg

Steps:

  • For the pastry, place the butter, lard, flour and salt into a food processor. Pulse the mixture until it resembles coarse breadcrumbs.
  • Place the pastry into a mixing bowl and, using a round-bladed knife, stir in enough water to bind the mixture together. Lightly knead the dough until well amalgamated, dust with flour and slip into a plastic bag. Chill in the fridge for 30 minutes before using.
  • Preheat the oven to 180C/160C Fan/Gas 4 and warm a baking sheet.
  • Roll out the pastry as thinly as possible. Line a 20cm/8in wide by 4cm/1½in deep tart tin and lightly prick the base of the pastry with a fork all over. Place onto a baking tray, line with greased aluminium foil and baking beans and bake blind for 15-20 minutes.
  • Remove the baking beans and foil. Place the tart case back into the oven and cook for a further 10 minutes, or until it is pale golden, crisp and cooked through.
  • Fry the bacon in a dry, non-stick frying pan for 1-2 minutes, or until crisp. Drain onto kitchen paper and spread out evenly over the base of the cooked tart case.
  • Whisk the egg yolks and whole eggs together in a bowl. Stir in the cream and season with salt, pepper and nutmeg. Pour the mixture into the pastry case and cook for 30-40 minutes, or until nicely puffed and the surface of the custard is pale golden and just set.
  • Eat warm, or at room temperature.

ASPARAGUS CHEDDAR QUICHE RECIPE - FOOD.COM



Asparagus Cheddar Quiche Recipe - Food.com image

I found this wonderful recipe in one of the calendars put out every year by the Ontario Milk Marketing Board. It's a great way to use up cooked asparagus if you have any left from Sunday dinner.

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 1 quiche

Number Of Ingredients 13

1 partially baked pie shell (10 or 11 inch)
1 tablespoon Dijon mustard
2 tablespoons butter
1 onion, finely chopped
1/4 cup finely chopped fresh dill (or 1 tsp. dried)
1 lb cooked asparagus, coarsely chopped
1 1/2 cups grated old cheddar cheese
4 eggs
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
nutmeg
cayenne

Steps:

  • Preheat oven to 375 degrees F.
  • Brush the partially baked pie shell with mustard.
  • Reserve.
  • Melt butter.
  • Cook onion until tender but do not brown.
  • Combine onion with dill, asparagus and cheese.
  • Spoon evenly into the pie shell.
  • Beat eggs.
  • Add milk, salt, pepper, nutmeg and cayenne.
  • Pour the mixture over the asparagus and cheese.
  • Bake 35 to 45 minutes or until just set.
  • Cool 10 minutes before serving.

Nutrition Facts : Calories 2395.1, FatContent 168.7, SaturatedFatContent 77.3, CholesterolContent 1017.2, SodiumContent 5159.2, CarbohydrateContent 127.3, FiberContent 18.2, SugarContent 12.6, ProteinContent 99.5

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