quiche lorraine

This easy Crustless Quiche Lorraine with bacon and Gruyere is a lighter take on the classic, made lighter without the crust.

Crustless Quiche Lorraine 

cooking spray

bacon

Gruyere cheese

2% milk

half & half cream

eggs

salt

black pepper

nutmeg

chives

Preheat your oven to 350F degrees. Spray a pie dish with oil.

Cook the bacon: Heat a large frying pan on medium heat. Arrange strips of bacon in a single layer on the bottom of the pan.

Slowly cook the bacon, turning the strips over occasionally until they are nicely browned then lay the cooked strips on a paper towel, chop the cooked bacon crosswise into 1/4-inch to 1/2-inch pieces.

Evenly spread the bacon in the dish and top it evenly with the grated gruyere cheese.

Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg.

Pour the custard into the dish and top with chives, bake 35 minutes, until the center is set.

Cut the quiche into 6 pieces and serve.

This easy Crustless Quiche Lorraine with bacon and Gruyere is a lighter take on the classic, made lighter without the crust.


PRINT: https://www.skinnytaste.com/crustless-quiche-lorraine/

Crustless Quiche Lorraine Recipe

This is the VERY BEST crustless quiche! It's known as Impossible Quiche in Australia! Added flour sinks to the bottom during cooking, creating a thin pancake-y crust. You can either add caramelized onions and mushrooms, ham and cheese, like I’ve stated in the recipe below, or you can keep things super simple and add raw finely chopped veggies like onions, peppers and tomatoes.

The very best crustless quiche (Impossible Quiche!)

onion (sliced thinly)

butter (for cooking)

mushrooms ((around 4 medium mushrooms))

ham (chopped)

grated cheese ((strong cheddar cheeses

flour

milk

eggs (lightly whisked)

mustard ((I usually use wholegrain, but any mustard works))

salt & pepper (to taste)

Preheat the oven to 390F / 200C.

Melt the butter in a large frying pan or saucepan, then cook the onions slowly for about 10 minutes or until soft and beginning to caramelize.

Add the mushrooms to the onions in the pan and cook for a further couple of minutes.

Grease a standard quiche dish (or other round pan) with a little butter, then spread the onions and mushrooms evenly over the bottom. Scatter over the chopped ham and cheese.

Slowly add the milk to the flour in a large jug. Whisk continuously so that there are no lumps, then whisk in the eggs, mustard, and salt and pepper.

Pour the egg mixture over the fillings in the dish/pan, then bake for 30 (to 40) minutes or until the mixture is just cooked in the centre. Slice and serve!

https://embed.mediavine.com/videos/hpchhapfhf1egsd8e39j

This is the VERY BEST crustless quiche! It's known as Impossible Quiche in Australia! Added flour sinks to the bottom during cooking, creating a thin pancake-y crust.

The very best crustless quiche (impossible quiche)

This simple Quiche Lorraine is packed with flavor! It&#039;s made with onion, bacon, and cheese and with a frozen pie crust to save you time (and energy!) Quiche makes a great addition to your breakfast/brunch spread or can even stand in as an easy lunch or dinner meal.

Quiche Lorraine

(9-inch) frozen ready-to-bake pie crust

butter

onion

garlic

Parmesan cheese (freshly grated)

Swiss cheese (freshly grated)

heavy cream

salt and pepper

Preheat oven to 400 degrees F. Place unwrapped frozen pie crust on a baking sheet and bake for 10 minutes. Remove and allow to cool slightly. (Keep crust on the baking sheet.) Reduce the oven temperature to 350 degrees F.

Meanwhile, cut bacon strips into small pieces and add to a large skillet over medium-high heat. Cook until bacon is browned and then remove to a paper towel-lined plate. Reserve 2 tablespoons of the bacon to reserve as a garnish for the top.

Drain off all but 1 tablespoon of bacon fat. Add 1 tablespoon butter and the diced onion; cook until soft and translucent, about 5 minutes. Add in the garlic and stir for another 30 seconds to a minute. Add the cooked mixture to the plate of cooked bacon to drain and cool.

Place the bacon and onion/garlic mixture right on top of the baked crust. Sprinkle Parmesan and Swiss cheese evenly on top.

In a large bowl, whisk the eggs until lightly beaten. Then whisk in the cream, nutmeg, and salt and pepper (to taste; I add 3/4 teaspoon salt and 1/4 teaspoon freshly cracked pepper). Whisk until smooth.

Pour cream/egg mixture into the crust (still on the baking sheet) and bake on the middle or lower oven rack (not the top one) for 35 to 45 minutes, or until quiche is set and very slightly jiggly in the center. (It will finish firming up outside of the oven.) Avoid overbaking the quiche -- if there is a slight jiggle, it&#039;s done.

Serve warm with reserved bacon and fresh chopped chives.

Classic Quiche Lorraine recipe consists of a flaky pastry crust that&#x27;s filled with delicious savory egg custard, bacon, and cheese. This bacon quiche recipe is very versatile as you can serve it for both breakfast or brunch and it can be eaten hot, or cold.

Classic Quiche Lorraine Recipe

pie crust ((1 frozen crust,

lb bacon

cheese

half and half ((or equal parts whole milk and heavy cream))

eggs (large)

tsp kosher salt

tsp black pepper (finely ground)

tsp smoked paprika

Prepare the homemade pie crust and chill, or use store-bought pie crust. Roll out 1 pie crust to 12&quot; on a lightly floured surface or between two pieces of parchment paper, then transfer to the tart pan*. Press the pastry dough into the pan with your fingers to mold to the pan. Freeze for about 30 minutes, meanwhile, preheat the oven to 350˚F with the rack in the middle.

Prepare the Pie Crust:

If using a store-bought crust, follow the package instructions for pre-baking. Otherwise, remove the prepared pastry tart from the freezer and blind bake it by first poking the bottom with a fork about every inch or so. Next, line the tart with parchment paper or foil allowing the ends to stick out a couple of inches above the tart edges.

If using a tart pan with a removable bottom, place it on a rimmed baking sheet. Fill the inside with pie weights** 3/4 full and bake at 350˚F for about 35-40 minutes or until the tart is mostly baked through and light golden color. Remove from the oven, remove the pie weights and parchment. Brush the inside of the baked tart with a whisked egg white - this will prevent the crust from becoming soggy from the filling.  

Pre-Bake the Crust:

While pie is pre-baking, preheat a large skillet over medium heat and add chopped bacon. Cook, stirring often until the fat is rendered and the bacon is crisp. Remove bacon with a slotted spoon to a separate dish. Add the diced onions to the bacon fat and cook stirring often until the onions are golden. Remove with a slotted spoon to the dish with the bacon.

In a large bowl whisk 4 eggs, then add 1 3/4 cups half and half, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika and 1/8 tsp of nutmeg and whisk together for about a minutes to incorporate a little bit of air into the custard. Stir in the cheese, prepared bacon and onion then pour the filling into the prebaked crust.

Make the Savory Egg Filling:

Bake the quiche Lorraine in a preheated 350˚F oven for about 50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly. The quiche will continue cooking after it is removed from the oven. Cool slightly before serving and garnish with parsley if desired.

Bake the Quiche Lorraine:

Testa en riktigt fransk klassiker - Quiche Lorraine! Pajen har fått sitt namn från den franska regionen Lorraine. Vårt recept är framtaget av William Milsted och innehåller bland annat sidfläsk och spenat.

Pajdeg:

170 g kallt tärnat smör

250 g vetemjöl

tsk fint salt

ägg

Torkade bönor/kikärtor

Fyllning:

200 g färskt sidfläsk utan ben och svål, i tjocka strimlor

purjolök

75 g färsk spenat

dl standardmjölk

dl vispgrädde

150 g Gruyere-ost i tärningar

tsk salt

Nymald peppar

Riven muskotnöt

Tillbehör:

400 g vallfri sallad

msk olja

msk vinäger

msk söt senap

Smula ner det kalla smöret i mjöl och salt och knåda snabbt ihop degen med ägget.

Låt degen vila i kylskåp i minst en timme.

Stek den strimlade grissidan gyllenbrun i en panna (ca 30 min.), häll bort överblivet fett från pannan och tillsätt sedan hackad purjolök och hela spenatblad.

Kavla ut degen så den blir ½ cm tjock och lägg i en pajform på 26 cm.

Stick botten med en gaffel och baka med torkade bönor/kikärtor på ett bakplåtspapper i 10-15 minuter i 180 o (detta gör pajbottnen spröd).

Vispa ihop ägg, mjölk och grädde, tillsätt osten och smaka av med salt, peppar och riven muskot.

Ta bort bakplåtspappret med bönorna från den spröda pajbottnen.

Allt hälls upp i pajbottnen och bakas i ytterligare 15 minuter i 180 grader .

Skölj, torka och plocka salladsbladen i mindre bitar.

Rör ihop en senapsvinaigrette av olja, vinäger och senap.

Servera pajen rykande varm med en sallad till.

pâte brisée, lardons, beurre, oeuf, crème fraîche, lait, muscade, sel, poivre

Quiche lorraine

200 g de pâte brisée

200 g de lardons

g de beurre

oeufs

cl de crème fraîche

cl de lait

muscade

poivre

Préchauffer le four à 180°C (thermostat 6).

Etaler la pâte dans un moule,

la piquer à la fourchette. Parsemer de copeaux de beurre.

Battre les oeufs, la crème fraîche et le lait.

Assaisonner de sel, de poivre et de muscade. 

https://assets.afcdn.com/video13/20161103/v526989_1886_29_sd.mp4

A lovely combination of cauliflower cheese and quiche Lorraine - make sure you pick the freshest cauli around

Cauliflower cheese & bacon quiche

plain flour

unsalted butter

water

cauliflower

thick-cut unsmoked streaky bacon

carton double cream

tbsp snipped chives

To make the pastry, briefly whizz the flour with a pinch of salt in a food processor, then add the butter and whizz until the mixture looks like breadcrumbs. Whisk the egg yolk with 2 tbsp water and pour in. Process until the pastry forms a ball round the spindle, add a 1&frasl;2-1 tbsp water if necessary. Pat into a thick disc, wrap in cling film and chill for 30 minutes or up to 48 hours.

Return the pastry to a cool room temperature. Roll out as thinly as you can and line a 4cm deep, 23cm round tart tin with a removable base. Tuck pastry into the corners, without stretching it, and trim off the overhang (<a href="/videos/techniques/how-roll-pastry" target="_blank">watch our video which shows how to do this neatly</a>). Chill for 30 minutes.

Meanwhile, preheat the oven to fan 170C/conventional 190C/gas 5. Line the pastry with foil (no need to prick pastry), weigh it down with ceramic or dried beans, then bake for 12-15 minutes. Remove foil and beans, and cook for another 5-7 minutes until the pastry has lost all rawness but is still pale golden.

Meanwhile, bring a saucepan of salted water to boil, add the cauliflower and cook for 5 minutes, timed from when the water&rsquo;s back to the boil. Drain well and leave to cool.

Spread out the bacon in a cold non-stick frying pan and cook over a low-medium heat for 7-8 minutes, stirring occasionally, until the fat runs and the bacon&rsquo;s coloured but not crisp. Leave to cool.

Combine eggs, cream, all the cheese, chives and nutmeg with black pepper and a little salt. Stir in the cauliflower and bacon, then pour the mixture into the case. Bake for 30 minutes or until the pastry is golden and the filling is set but just trembles. Leave for 30 minutes, as quiche is at its best served warm.

An easy Quiche Lorraine recipe made with cheddar, swiss, parmesan cheese, and bacon served in a flaky pie crust. A classic recipe inspired by Julia Child's Quiche Lorraine.

Homemade pie crust (, unbaked*)

onion (chopped)

cheddar cheese

Swiss cheese

parmesan cheese

Preheat the oven to 350 degrees.&nbsp;Prepare your pie pan with your unbaked pie crust. Pre-bake your pie crust for 8 minutes&nbsp;

(I always use pie weights or dry beans or rice on top of parchment paper to keep the crust from shrinking. After the 8 minutes, remove the pie weights and parchment paper.)

Meanwhile,&nbsp;cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion.  Saute for 2 minutes.

Layer the bottom of the pie crust with cheddar and Swiss cheeses. Add bacon and onion on top.&nbsp;

Mix the eggs, cream, milk and spices in a bowl. Gently stir while pouring over crust to evenly distribute all of the spices. Sprinkle shredded parmesan cheese on top.

Bake at 350 degrees for 45 minutes - 1 hour, depending on your oven, until the center of the quiche is just set. If you notice the pie crust is browning too much you can place a piece of tinfoil over it while cooking. (I don't usually need to do this).

Remove from oven and allow to cool for 5-10 minutes before slicing. Store leftovers, covered, in the fridge.

https://content.jwplatform.com/videos/AWBW0sKN.mp4

An easy Quiche Lorraine recipe made with cheddar, swiss, parmesan cheese, and bacon served in a flaky pie crust. A classic recipe inspired by Julia Child’s Quiche Lorraine.

Une quiche sans fromage si l&#39;on veut respecter l’appellation.

2,5 dl de lait

dl de crème liquide à 35% de MG

oeufs entiers + 2 jaunes

muscade râpée sel et poivre.

Préparer une pâte brisée qui est traditionnellement la pâte pour la quiche lorraine.


Raidir les lardons dans une poêle ou une sauteuse.


Poser les lardons raidis sur les fonds de pâte et le fromage râpé ou en copeaux si vous êtes de ceux qui mettent du fromage dans la quiche.


Verser l'appareil à crème prise jusqu'au 2/3 de la hauteur et mettre au four 35 à 40 mn à 180°C en moyenne (adapter selon votre four).


En cours de cuisson on contrôlera que la pâte soit bien en place, éventuellement on percera en cas de cloquage excessif.


Un dérivé, une quiche végétarienne, petits pois frais et inflorescences de brocolis, chou-fleur et romanesco.


Autre dérivé, la quiche à la roquette et au jambon cru.

This simple and delicious Quiche Lorraine recipe is the perfect make ahead easy breakfast, brunch or lunch! With bacon, onion and Swiss cheese, the classic savory pie is always a crowd-pleasing treat!

bacon, chopped

milk ((I used 2%))

whipping cream

Preheat oven to 375 degrees F.

Place the pie crust in a pie plate (you do not need to remove the crust from the foil pan that it comes in – just set the entire foil pan in a sturdier dish). Set aside.

Cook bacon and diced onion in a skillet until the bacon is crispy and the onion is tender (about 10-12 minutes).

Sprinkle bacon, onion and cheese evenly in the bottom of the pie crust.

In a medium bowl, beat together eggs, milk, cream, salt and nutmeg. Pour into crust. Bake for 45-55 minutes, or until firm and browned. Allow to rest for about 20-30 minutes. Cut into wedges and serve warm, at room temperature, or cold.

pâte brisée, crème fraîche, lardons, muscade, poivre, sel, oeuf

Quiche lorraine de Sophie

rouleau de pâte brisée

250 g de crème fraîche

g de lardons

Pré-chauffer le four à 200°C (thermostat 6-7).
Dérouler la pâte brisée et la placer dans un plat à tarte. Piquer le fond avec une fourchette.

Pendant ce temps, mélanger les oeufs battus et la crème fraîche.

Une fois les lardons dorés, les mélanger à la préparation aux oeufs.

Saler, poivrer, et ajouter la muscade selon votre convenance.

Verser la préparation sur le fond de pâte.

https://assets.afcdn.com/video13/20180613/v539777_57113-quiche-lorraine-de-sophie-1080-1080-fr-pad-mp4_HD.mp4

It’s rich, and you shouldn’t eat it every day, and the mere mention of this culinary classic divides people. We think there’s nothing better than a slice of warm quiche lorraine, with a chilled glass of Alsace white wine.

Quiche lorraine with carrot & parsley salad

140 g higher-welfare ham

140 g Gruyère cheese

fraîche

ml milk

carrots

parsley

extra virgin olive oil

lemon

Creamy and rich, studded with ham and nutty Gruyère, this classic quiche Lorraine recipe makes a dreamy meal anytime of the day.

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