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Quiche Lorraine

quiche lorraine Entree
Quiche Lorraine
  • Prep 25 min
  • Total 2 hr 5 min
  • Servings 6

This meal-in-pie-form provides plenty of protein, a creamy custard and a flaky crust. To save time, Betty Crocker pie crust mix is an easy substitute for a from-scratch crust. Your bacon quiche Lorraine can be eaten hot from the oven or served in cold slices the next day. MORE+ LESS-

Ingredients

Pastry

1
cup Gold Medal™ all-purpose flour
1/4
teaspoon salt
1/3
cup shortening
2
to 3 tablespoons cold water

Filling

8
slices bacon, crisply cooked, crumbled (1/2 cup)
1
cup shredded Swiss or Cheddar cheese (4 oz)
1/3
cup finely chopped onion
4
large eggs
2
cups whipping cream or half-and-half
1/4
teaspoon salt
1/4
teaspoon pepper
1/8
teaspoon ground red pepper (cayenne)

Steps

Hide Images
  • 1
    In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 2
    Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • 3
    Heat oven to 425° F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • 4
    Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
  • 5
    Reduce oven temperature to 325° F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
  • 6
    Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

  • Par-baking the crust at a higher temperature keeps it crisper, but the lower temp once the custard filling is poured in ensures that the custard will cook up tender.

Expert Tips

  • Quiche is nothing more than an unsweetened custard pie from the Lorraine region of France. It’s traditionally filled with bacon and Gruyère cheese (like a Swiss cheese). But it’s the perfect template for using up tidbits from the fridge or for planning a supper with in-season ingredients (think of combos like fresh asparagus, morel mushrooms and Swiss cheese or ham, spring onion and fresh herbs with smoked Provolone cheese).
  • You can pop cooked quiches into the freezer, well wrapped in foil, if you want the ultimate make-ahead light supper or company breakfast. Just slip into a 375°F oven for 25 to 30 minutes—no need to defrost.
  • Seafood Quiche: Substitute 1 cup chopped cooked crabmeat, cooked bay shrimp, or smoked salmon for the bacon. Use 1/3 cup finely chopped green onions; increase salt to 1/2 teaspoon.
  • Spinach Quiche: Substitute 1 (9-oz.) box frozen chopped spinach, thawed and squeezed dry in a clean kitchen towel, for the bacon. Sprinkle with onion and cheese.
  • No time to make your own crust? Look for Betty Crocker™ pie crust mix, or consider using a ready-to-go refrigerated pie crust.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
440
% Daily Value
Total Fat
49g
76%
Saturated Fat
24g
120%
Trans Fat
1g
Cholesterol
240mg
80%
Sodium
480mg
20%
Potassium
220mg
6%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
3g
Protein
16g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 7 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Cooks throughout Europe were using eggs and cream in pastry at least as early as the 13th century, but the French took the idea of quiche and made it uniquely their own. Quiche Lorraine is said to have originated in the medieval kingdom of Lothringen, Germany. When that region became part of northeastern France, the area became known as Lorraine. Some food historians trace the word “quiche” to the German word “kuchen,” or cake. In the local dialect of its home region, this dish is known as “ Lothringer Speckkuchen.” The traditional quiche Lorraine recipe was made with pâte brisée, a French short crust pastry, and an egg, custard and smoked bacon filling. (The addition of Swiss or Gruyere cheese is a more modern inclusion.) Now that you’ve mastered this version, find more quiche recipes to tackle.

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