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    You are in: Home / Recipes / Classic Quiche Lorraine Recipe
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    Classic Quiche Lorraine

    Average Rating:

    4 Total Reviews

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    • on July 21, 2012

      Wonderful Quiche Lorraine that I enjoyed for lunch today!!! I made this for 1/3 of the recipe in order to serve 1-2. I used diced ham for the bacon as I think that is what is similar to what you consider bacon. So I fried it up in the butter as directed and followed the rest as written, except that I did add some minced onion with the ham and butter. Thanks for sharing the recipe. Made for ZWT 8.

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    • on June 12, 2009

      Delectable! Very rich and worth every calorie. I am accustomed to Gruyere cheese in my Quiche Lorraine, so that got me started... It's the end of ZWT5, and I've tried lots of new ingredients and techniques, so I made the following adaptations: I did not use any butter while browning the chopped bacon; I added 3/4 cup finely chopped shallots sauteed in 1 tablespoon white truffle oil on top of the bacon; I separated the eggs, mixed the egg yolks with the heavy cream, nutmeg and added 1/4 teaspoon white pepper, and whipped the egg whites until soft peaks formed, then gently folded the beaten egg whites into the cream mixture before filling the pie crust; after baking, I added 1 tablespoon of finely grated Gruyere cheese on top of one wedge, crumbled Boursin with Garlic and Fine Herbes atop another wedge, crumbled Chevre/Goat Cheese rolled in sun-dried tomatoes, fresh dill, chopped fresh Italian parsley and green onions atop another wedge, and chopped fresh chives atop another wedge. The basic souffled quiche was excellent on its own, very creamy, the nutmeg mellowing out the flavor, the beaten egg whites setting off the delicate taste combination. Of course the Gruyere was wonderful; if I wanted to focus on that flavor, I would add a cup of grated Gruyere atop the shallots before adding the cream mixture (and would reduce the amount of the cream). The Boursin was heavenly; if I were to focus on it, I would add 1/4 cup to the cream mixture and reduce the heavy cream by 1/4 cup. The chopped fresh chives accented the oniony addition of the shallots, and I would continue to use them as a garnish. The Fresh Goat Cheese (chevre) rolled in good stuff was my favorite topping -- it was glorious, with lots of fresh flavors bursting into chorus on my tongue; I would leave it as a garnish so the mellow bacon/shallot combination could be enjoyed as well. I decided this was so fun, i have posted my variations as a Kate's Quiche Lorraine Souffle Style Extreme Variations #377005 on Zaar. Made for the Bodacious Brickhouse Babes for ZWT5.

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    • on March 22, 2009

      I will never buy a quiche again. Even making the pastry was easy. Thanks heaps. Made for Edition 7: MAKE MY RECIPE -- a game of tag. in the Aust/NZ forum

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    • on July 16, 2008

      have made and tasted this fantastic recipe - has so much potenial - its great just as published - and I am sure that everyone will enjoy it tomorrow morning at work I made a double portion and put one in the fridge for tomorrow breakfast at work - the neighbors thought I was back in ZWT4 - LOL - wanted to know what country it was from - was just glad to say it was a regular potluck - thanks Karen - awesome post!!!!!

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    Nutritional Facts for Classic Quiche Lorraine

    Serving Size: 1 (208 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 782.4
    Calories from Fat 536
    Total Fat 59.5 g
    Saturated Fat 33.1 g
    Cholesterol 292.0 mg
    Sodium 871.1 mg
    Total Carbohydrate 42.1 g
    Dietary Fiber 1.4 g
    Sugars 0.3 g
    Protein 19.6 g


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