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Classic Custard Quiche Lorraine

 
One serving costs about $0.92

$0.92 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 side dish Mediterranean,French,European
spoonacular Score:23%

Spoonacular Score: 23%

 

The recipe Classic Custard Quiche Lorraine could satisfy your Mediterranean craving in around 45 minutes. This recipe makes 8 servings with 353 calories, 10g of protein, and 28g of fat each. For 92 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. It works well as a very budget friendly morn meal. If you have parmesan cheese, tarragon, eggs, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is rather bad. Try Classic Quiche Lorraine, Quiche A La Lorraine, and Quiche Lorraine for similar recipes.

Ingredients

Servings:
3 slice
3 slice bacon
bacon
0.25 tsps
0.25 tsps dried tarragon
dried tarragon
4
4  eggs
eggs
1 Tbsp
1 Tbsp flour
flour
0.25 tsps
0.25 tsps white ground pepper
white ground pepper
0.75 cup
0.75 cup milk
milk
0.75 cup
0.75 cup onion
onion
0.25 cup
0.25 cup parmesan cheese
parmesan cheese
1
1  refrigerated pie crust
refrigerated pie crust
0.5 cup
0.5 cup swiss cheese
swiss cheese
1 pinch
1 pinch dried thyme
dried thyme
1.25 cups
1.25 cups whipping cream
whipping cream
3 slice bacon
3 slice
bacon
0.25 tsps dried tarragon
0.25 tsps
dried tarragon
4  eggs
4
eggs
1 Tbsp flour
1 Tbsp
flour
0.25 tsps white ground pepper
0.25 tsps
white ground pepper
0.75 cup milk
0.75 cup
milk
0.75 cup onion
0.75 cup
onion
0.25 cup parmesan cheese
0.25 cup
parmesan cheese
1  refrigerated pie crust
1
refrigerated pie crust
0.5 cup swiss cheese
0.5 cup
swiss cheese
1 pinch dried thyme
1 pinch
dried thyme
1.25 cups whipping cream
1.25 cups
whipping cream

Equipment

serrated knife
serrated knife
paper towels
paper towels
plastic wrap
plastic wrap
rolling pin
rolling pin
oven
oven
blender
blender
frying pan
frying pan
aluminum foil
aluminum foil
serrated knife
serrated knife
paper towels
paper towels
plastic wrap
plastic wrap
rolling pin
rolling pin
oven
oven
blender
blender
frying pan
frying pan
aluminum foil
aluminum foil


Instructions

  1. Preheat oven to 325 degrees F.
  2. Place pie crust dough onto a lightly floured surface and unroll it.
  3. Using a rolling pin, roll crust into a circle about 13 inches in diameter.
  4. Place crust into a spring form pan and fold the edge of the crust to the outside of the pan, pressing it into the sides of pan. (This is so crust doesnt shrink in baking.)
  5. Prick crust all over bottom and sides with a fork.
  6. Bake, uncovered, until crust begins to brown just slightly, about 7 minutes. Remove from oven and set aside.
  7. While crust bakes, cook bacon in a medium skillet over medium heat until very crisp and brown on both sides, about 8 to 10 minutes.
  8. While bacon cooks, peel and mince onion, and set aside.
  9. When bacon is done, remove to a plate lined with paper towels, blot any extra fat, and set aside.
  10. Remove all but about 1 teaspoon of the fat in the skillet, add onion and cook until translucent, about 4 to 5 minutes.
  11. Scatter onions and half of cheeses evenly over crust bottom. Set aside.
  12. Finely chop bacon, and scatter half of it over cheese in crust. Set remaining bacon and cheese aside.
  13. Break eggs into a blender container.
  14. Add cream, milk, flour, pepper, tarragon, thyme and nutmeg, and process on high until very foamy, about 1 minute.
  15. Pour half of egg mixture into pie crust.
  16. Scatter in remaining bacon and cheese.
  17. Top with remaining egg mixture.
  18. Bake, uncovered, until top is light brown and quiche is just set (center should still jiggle very slightly) 55 to 60 minutes. Remove from oven and cool at least 15 minutes before removing sides of spring form pan.
  19. Quiche may be cooled to room temperature and frozen, still in pan and covered tightly with both plastic wrap and foil, for up to 2 weeks. Defrost in refrigerator 2 days, bring back to room temperature and reheat 5 minutes, uncovered, in a 300-degree oven before preparing to serve. Alternately, quiche can be refrigerated for up to two days. Follow directions above for reheating.
  20. To serve, cut quiche crust away from the spring form pans side with a serrated knife, leaving about a 1-inch crust side above filling of the quiche.
  21. Remove sides of spring form pan, slice and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.89
Ingredient
3 slices bacon
¼ teaspoons dried tarragon
4 eggs
1 tablespoon flour
¼ teaspoons white ground pepper
¾ cups milk
¾ cups onion
¼ cups parmesan cheese
1 refrigerated pie crust
½ cups swiss cheese
1.25 cups whipping cream
Price
$0.85
$0.03
$0.96
$0.01
$0.01
$0.25
$0.26
$0.53
$1.82
$0.77
$1.61
$7.11

Tips

Health Tips

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of dough you buy is suitable for your diet! Always read the labels carefully. Otherwise you can make your own from scratch and be 100% sure.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
352k Calories
9g Protein
28g Total Fat
15g Carbs
2% Health Score
Limit These
Calories
352k
18%

Fat
28g
43%

  Saturated Fat
14g
89%

Carbohydrates
15g
5%

  Sugar
2g
2%

Cholesterol
148mg
50%

Sodium
260mg
11%

Get Enough Of These
Protein
9g
20%

Selenium
12µg
19%

Phosphorus
178mg
18%

Calcium
161mg
16%

Vitamin A
790IU
16%

Vitamin B2
0.26mg
15%

Vitamin B12
0.67µg
11%

Vitamin B1
0.13mg
9%

Folate
33µg
8%

Vitamin D
1µg
7%

Vitamin B5
0.72mg
7%

Manganese
0.14mg
7%

Zinc
1mg
7%

Iron
1mg
6%

Vitamin B6
0.12mg
6%

Vitamin E
0.81mg
5%

Vitamin B3
1mg
5%

Potassium
159mg
5%

Magnesium
17mg
4%

Fiber
0.83g
3%

Vitamin K
3µg
3%

Copper
0.06mg
3%

Vitamin C
1mg
2%

covered percent of daily need

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