Kate's Quiche Lorraine Souffle Style Extreme Variations
photo by Debbie R.
- Ready In:
- 1hr 20mins
- Ingredients:
- 23
- Yields:
-
1 quiche
- Serves:
- 8-12
ingredients
-
PASTRY DOUGH
- 9 ounces plain flour
- 1⁄16 teaspoon salt (1 pinch)
- 4 1⁄2 ounces cold unsalted butter (1 stick plus 1 tablespoon)
- 1 egg yolk
- 3⁄8 cup ice water
-
FILLING (see recipe description)
- 5 -6 ounces bacon, cut in small pieces
- 1 tablespoon white truffle oil
- 3⁄4 - 1 cup shallot, finely chopped (2-3 large shallots)
- 1 1⁄2 cups heavy cream (half may be fat-free half-and-half if you must)
- 3 egg yolks
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon white pepper
- 3 egg whites, beaten to soft peaks
-
TOPPING VARIATION A GRUYERE
- 6 ounces gruyere, shredded (may be put on top of shallots and cream reduced)
-
TOPPING VARIATION B CHEVRE
- 4 ounces chevre cheese (Rolled in Herbs ( Sun-dried tomatoes, fresh dill, green onion, Italian parsley, provincial herbs ( ) or 4 ounces goat cheese (Rolled in Herbs, Sun-dried tomatoes, fresh dill, green onion, Italian parsley, provincial herbs ( )
-
TOPPING VARIATION C BOURSIN
- 4 ounces boursin with garlic and fines herbes, crumbled (may be substituted for 1/4 cup heavy cream in filling)
-
TOPPING VARIATION D CHIVES
- 1 tablespoon fresh chives, chopped (as garnish)
-
TOPPING VARIATION E PIPERADE
- 4 teaspoons olive oil
- 1⁄2 cup onion, thinly sliced
- 1⁄2 cup green pepper, thinly sliced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 14 1⁄2 ounces plum tomatoes, drained and chopped
directions
- Preheat oven to 400 degrees F (200 C, or Gas Mark 6). Butter glass deep-dish pie plate or 9-inch loose-bottomed flan tin.
-
PASTRY (if not using Pillsbury refrigerated pie crust):
- Sift the flour and salt into a large mixing bowl, rub in the butter until the mixture resembles breadcrumbs. (Some people use a food processor.).
- Mix in the egg-yolk and sufficient iced water to bind the ingredients.
- Knead the dough lightly, and then chill in the refrigerator for 30 minutes. (Cover the pastry with clingwrap).
-
STAGE 1 FILLING:
- Let eggs come to room temperature for 30 minutes.
- Meanwhile, chop bacon into small pieces and cook over medium-low heat in 10-inch skillet until lightly browned. Drain fat off.
- Meanwhile, chop shallots. Heat white truffle oil in 8-inch saute pan for 1 minute at medium heat, then saute shallots until lightly browned. Do not drain.
-
OPTIONAL PIPERADE SAUCE:
- In a 9-inch skillet, heat 2 teaspoons of the oil over moderate heat for 1 minute.
- Add the onion, green pepper, and 1/8 teaspoon of the salt and pepper. Saute for 3 minutes until softened.
- Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside.
-
STAGE 2 FILLING:
- Separate eggs into 2 medium bowls.
- In egg yolk bowl, add heavy cream (if choosing to add Gruyere or Boursin in filling, reduce heavy cream to 1 1/4 cups), nutmeg and white pepper. (If choosing to add Boursin in filling, add to cream mixture.) Whisk until smooth.
- In egg white bowl, beat with electric beater until soft peaks form.
-
ASSEMBLE QUICHE:
- If you made your own pie crust, roll out the pastry on a lightly floured surface and line a buttered 23cm/9 inch deep-dish glass pie plate or loose-bottomed flan tin. Prick the base of the flan with a fork.
- If using Pillsbury pie crust that has come to room temperature, roll out carefully and line pie plate or flan tin. Do NOT prick base of flan with fork.
- Sprinkle the cooked bacon pieces over the base of the pastry case.
- Spread the sauteed shallots evenly across the top of the bacon.
- If including Gruyere in filling, distribute it evenly across the top of the shallots.
- Carefully fold egg whites into egg yolk-cream mixture, then pour over solid ingredients already in pie plate.
- Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for 30 minutes, or until set and golden brown.
-
GARNISH QUICHE:
- Garnish the quiche with the toppings of your choice; I recommend keeping each garnish distinct. Let stand for 10 minutes.
- Use sharp knife to slice into small wedges, this is very rich.
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Reviews
-
Extremely delicious. My sister, who has worked for a number of high-quality restaurants, said that it was the best quiche she'd ever had, including the professional ones. I made one quiche with the gruyere; the other one had the boursin. Then I sprinkled some chives and chevre on both of the pies. The gruyere pie was rich; the boursin felt lighter. The chives and chevre were good as toppings on both of them. I did have to cook this 10 min longer than listed. ZWT8
RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!