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Quiche Lorraine

Quiche Lorraine

Remember that “Real Men Don’t Eat Quiche” phrase back in the 1980s?  I thought it was weird.

I’m not sure where it originated.  Was it just a joke?  I’ve never known, but it probably was.

Way back when I was a newlywed I bought a little quiche cookbook {maybe to test out that theory?} and made one and served it to my new husband for dinner and he loved it.

He’s a Real Man.  Ruggedly Refined.  And he loves quiche.

So he proved that phrase wrong.

Over the years I’ve made this Quiche Lorraine and we love it ~ for dinner, lunch, breakfast, anytime.  It’s rich and creamy and a perfect harmony of bacon, onion, swiss cheese, eggs, and cream baked in a pie crust. What’s not to love about that?  Serve it up with fresh fruit or a salad and the meal is complete.  And make it without the crust if you don’t like your quiche with crust.

Quiche Lorraine

Yield: 2 quiches

Quiche Lorraine

Ingredients

    For the Crust
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening {I use butter shortening}
  • 5-7 tablespoons cold water {I use about 6}
  • For the Filling
  • 8 eggs
  • 1-1/2 cups milk
  • 1-1/2 cups heavy whipping cream
  • 4 tablespoons melted butter
  • 2 tablespoons flour
  • 2 pinches of salt
  • 2 pinches of cayenne pepper
  • 2 pinches of nutmeg
  • 1 pound bacon, fried until crisp and crumbled
  • 2 cups Swiss cheese, shredded
  • 2/3 cup onion, minced

Directions

    For the Crust
  1. (For visual instructions see my Delicious Flaky Pie Crust post)
  2. Mix the flour and salt together in a bowl or a stand mixer.
  3. Cut in the shortening with a pastry cutter, two knives, or the wire whipping attachment for a stand mixer until it is like a cornmeal/small crumb mixture.
  4. Sprinkle the water 1 tablespoon at a time and mix well with a fork or the flat paddle attachment.
  5. Continue adding the water 1 tablespoon at a time until all of the dough is moistened and slightly moist to the touch.
  6. Form into balls.
  7. One at a time, flatten on a lightly floured surface by pressing with the edge of your hand 3 times across in both directions.
  8. Roll from the center to the edge until 1/8 inch thick and/or to the size of your pie dish.
  9. Fit the pastry into the pie dishes, trim 1/2 to 1 inch beyond the edge; fold under and flute the edge. Fill with uncooked rice or dry beans or prick the bottom and sides well with a fork. Bake at 400 degrees for 7 minutes.
  10. For the Filling
  11. In a blender or large bowl, mix all of the ingredients together.
  12. Scatter the bacon, cheese, and onion over the bottom of the crusts.
  13. Pour the custard from the blender over the tops of the other ingredients.
  14. Bake at 375 degrees for 40 minutes or until the custard is firm, puffy, and lightly browned.
  15. Serve warm or cold.
http://www.abrightandbeautifullife.com/quiche-lorraine/

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No-Crust Spinach Quiche

No-Crust Spinach Quiche

When my friend, Lengel, and her family stayed at the Wayside Inn in Maine a couple of years ago this Spinach Quiche was served and she loved it and asked for the recipe, which she then passed on to me, which I very slightly modified.

And wow!

This is one of those meals that I call satisfyingly delicious. While we were eating it Brent (my hubby) and I kept saying to each other, “This is so delicious. This is so delicious.” I know it sounds crazy to say that about a spinach quiche, but try it and see if you don’t say the same thing.

It’s chockfull of veggies so it’s super nutritious and the warmed up leftovers are just as good as eating it freshly cooked ~ which makes it a double winner.

Served with fruit and crusty bread this is one perfect meal.

No-Crust Spinach Quiche

No-Crust Spinach Quiche

Ingredients

  • 1 green pepper, finely diced
  • 1 medium onion, finely diced
  • 3 zucchini, finely shredded
  • 1 container sliced mushrooms
  • 2 {10 ounce} packages fresh spinach
  • 2 teaspoons minced garlic
  • 3 tablespoons butter
  • 10 eggs
  • 1-1/2 cups fresh parmesan cheese, shredded
  • 8 ounces cream cheese, cut into cubes
  • thyme
  • salt
  • pepper

Directions

  1. Sprinkle the zucchini with salt and let it sit for 10 minutes, then drain well in a colander or wrap in a dish towel to squeeze off the water.
  2. Melt the butter in a large skillet and saute the diced green pepper, onion, and zucchini.
  3. Add in the mushrooms and garlic, and simmer until mostly tender.
  4. Add the spinach and cook until tender.
  5. Season with thyme, salt, and pepper to taste.
  6. In a large bowl whisk the eggs, then add parmesan cheese and cream cheese.
  7. Combine all the ingredients together in the large bowl. Cover and put in the refrigerator over night. Or go to step 8.
  8. When ready to cook, spray springform pan or other cooking dish with cooking spray. Pour the mixture in the pan.
  9. Bake at 350 degrees for about 1 hour.

Notes

I prepare this quiche the day prior to baking and then just pop it into the oven and let it bake while putting the rest of the meal together. / Using a springform pan {lined on the bottom with parchment paper} makes it easier, and prettier, to cut and serve.

http://www.abrightandbeautifullife.com/no-crust-spinach-quiche/

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