Buttery, bacony, and custardy, with a very tender, rich crust (thanks

Preheat the oven to 400°. Transfer the pie dough to a clean surface dusted with flour, roll out the dough, and form it in a 10" tart pan. Remove any access. Place a parchment paper round or foil into the center of the tart pan on the dough and pour on 2 cups of dried beans. Par bake in the oven for 10 minutes.

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Prepare the homemade pie crust and chill, or use store-bought pie crust. Roll out 1 pie crust to 12" on a lightly floured surface or between two pieces of parchment paper, then transfer to the tart pan*or deep pie pan.Press the pastry dough into the pan with your fingers to mold to the pan.

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2 cups whole milk or cream. 2 eggs. 2 eggs. 1/4 teaspoon salt. ¼ teaspoon salt. 1/8 teaspoon pepper. ⅛ teaspoon pepper. a fresh grating of nutmeg. a fresh grating of nutmeg.

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How To Make Ina Garten Quiche Lorraine. Prepare the Dough: Mix flour and salt in a food processor. Add butter and pulse until it looks like cornmeal. Add 3 tablespoons of ice water and pulse until the dough comes together. If needed, add more water. Shape into a disc and refrigerate for at least 1 hour. Roll and Set the Crust: Roll the chilled.

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For the spinach crust: 1. 2. In a large bowl, mix everything together until well combined. Liberally coat a spring-form pan with oil spray and cover the bottom with the spinach "dough." Bake for.

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In the Oven: Place leftover Quiche Lorraine on a baking sheet and warm for about 15 minutes at 325°F. In the Microwave: leftover Quiche Lorraines can be reheated on a microwave-safe plate for 1-2 minutes. In the Air-Fryer: Reheat Leftover Quiche Lorraine in the basket and air-fry for 5-7 minutes.

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Remove from the pan and drain on a plate lined with paper towels. Cook onions: Remove all but 1 tbsp of bacon drippings from the skillet, then add the onion and cook over medium-hight heat. Cook until translucent and starts to brown. Whisk the eggs, cream, nutmeg, gruyere cheese, salt and pepper in a bowl together.

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Step 9. Lower temperature to 400, and if the quiche is getting dark, cover loosely with foil, then continue baking for 10 or 15 more minutes, until the center just puffs and starts to crack, with a still-jiggly center. Step 10. Remove quiche from oven, and scatter remaining cheese across the top.

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Blind bake the crust: Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes.

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2. Cook bacon and onion. Cook bacon in a skillet, remove most of the grease from the bacon from the pan, add onion and sauté for 2 minutes. 3. Layer on pie crust: start with a layer of shredded cheddar, then Swiss cheeses, add bacon crumbles, add onion. 4. Mix eggs, cream, milk and spices in a bowl.

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MAKE AHEAD: Quiche is brilliant reheated. Keep for 3 - 4 days in the fridge then reheat for 15 minutes at 180C/350F in the oven. Or freeze, then defrost a slice for 2 minutes on high in the microwave then bake for 8 minutes. 4. Nutrition per slice, assuming 8 slices with homemade pastry.

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Bake the pie crust for 25 minutes. Lower the oven temperature to 350 degrees. While the pie crust is cooking, prepare the filling. In a large bowl whisk together the eggs, heavy cream, milk, salt, onion powder, garlic powder, and pepper until there are no streaks of eggs left. Stir in the cheeses and cooked bacon.

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Directions: Preheat Oven to 375 degrees. Slice bacon into ¼ inch pieces and brown lightly in a frying pan; drain and spread in bottom of pastry shell. Beat eggs, cream, and seasonings in a bowl to blend. Just before baking, pour cream mixture into the shell, filling to within 1/8 inch of the top.

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Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes. Step 4. Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside. Step 5.

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Place crust (in foil pie plate) onto a rimmed baking sheet and defrost on countertop for 10 minutes. Prick crust all over the bottom and sides with a fork. Bake crust for 10 minutes, then let cool for 10 minutes. Reduce oven temperature to 325°F. While crust bakes, set a medium-sized frying pan over medium heat.

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Stir in thyme, pepper and nutmeg; remove from the heat. Cool slightly. Stir in cheeses and reserved bacon; spoon into crust. Preheat oven to 350°. In a large bowl, whisk eggs, milk and cream until blended; pour over top. Place springform pan on a rimmed baking sheet.