Food Network Recipes Quiche Lorraine

Quiche Lorraine Recipe Daniel Boulud Food Network

WebJun 28, 2019 · Slice bacon into ¼-inch strips (or "lardons"). In a large sauté pan set over medium-low heat, melt the butter. Add bacon, leeks, …

1. Make crust: In a stand mixer fitted with a paddle attachment, add flour, butter, and salt. Mix at lowest speed until mixture resembles coarse cornmeal. With the motor still running, slowly add egg yolks one at a time, then the cold water; continue mixing until the dough comes together, 10–15 seconds. Turn dough onto a flat work surface and bring it together with your hands. Dust surface and dough with flour, then shape into a disk about 8 inches in diameter and ½ inch thick. (Optional: Use a rolling pin dusted with flour to help you flatten the dough.) Wrap disk in plastic and refrigerate for 2 hours and up to overnight. (Dough can be stored in the refrigerator for up to 2 days or in the freezer for up to 2 weeks; defrost in the refrigerator before continuing with recipe.)
2. Shape dough: Preheat the oven to 325 degrees F. Remove dough from refrigerator. Use a pastry brush to grease the bottom and sides of the tart pan with softened butter.Unwrap the dough and place on a lightly floured work surface. Use a rolling pin to flatten the dough into a circle; every few rolls, rotate the dough a quarter-turn to even out the thickness and shape, dusting with flour as needed. Center the tart pan on the circle of dough: the dough should extend at least 2 inches past the edge of the pan, all the way around, in order to line the walls of the tart pan. Transfer dough to tart pan: Gently fold dough in half, then in half again. Center the tip of dough wedge in the middle of the pan and gently unfold. Use your fingers to ease the dough against the sides of the pan and help it lie flat against the bottom; avoid stretching or tearing. Leaving a ¼-inch overhang, trim the excess dough with a paring knife. Shape excess dough into a ball and use it to push the dough into the flu
3. Parbake crust: Line dough with a circle of parchment paper; fill pan with baking beans or pie weights. Bake for 20–25 minutes. Meanwhile, make an egg wash by whisking an egg with a tablespoon of water. Set aside. After 20–25 minutes, remove parbaked crust from oven; remove the parchment paper and baking beans. Use a serrated knife to trim away the crust along the top of the tart pan so it's flush with the edge; now that the dough is partially cooked, it won’t shrink as it cooks further. Brush the bottom and sides with the egg wash and place back in the oven, 5 more minutes. Crust is parbaked when it’s firm but hasn't taken on color; the sides should be pulling away slightly from the pan. Set aside to cool. Increase oven temperature to 350 degrees F.
4. Filling: Trim root end of the leeks. Slice in half lengthwise, then slice into ¼-inch half-moons. Trim root end of the endives, then remove outer leaves. Slice in half lengthwise, then slice into ¼-inch half-moons. Slice bacon into ¼-inch strips (or "lardons"). In a large sauté pan set over medium-low heat, melt the butter. Add bacon, leeks, endives, a few turns of pepper, and a pinch of salt. Stir and sweat until vegetables are soft but not brown, 8–10 minutes. Towards the end of cooking, turn heat to low and add chopped garlic. Stir to combine, turn off heat, and set aside.

Preview

See Also:

Show details

Healthy Quiche Lorraine {GF, Low Cal, Low Carb}

WebSep 7, 2020 · Drain the cauliflower and set aside to cool. In a large mixing bowl, whisk together the eggs, egg whites, garlic powder, salt and …

1. Place cauiflower in a pot and cover with water then bring the pot to a boil. Boil 15 minutes or until the cauliflower is very soft. Cutting the cauliflower smaller will allow it to boil faster.
2. While the cauliflower boils, cook the turkey bacon in a skillet according to package instructions. Remove the turkey bacon from the heat and transfer to a cutting board to cool.
3. Drain the cauliflower and set aside to cool.
4. In a large mixing bowl, whisk together the eggs, egg whites, garlic powder, salt and pepper. Set aside.

Preview

See Also:

Show details

Quiche Lorraine Paula Dean's but Reduced Calorie

WebJan 12, 2011 · Preheat the oven to 375 degrees F. Combine the eggs, milk, salt, and pepper in a food processor or blender. Layer the spinach, …

1. Preheat the oven to 375 degrees F.
2. Combine the eggs, milk, salt, and pepper in a food processor or blender.
3. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.
4. Cover edge of crust with foil, take off for last 10 minutes of bake time.

Preview

See Also:

Show details