Ingredients
-
-
9
-
1/16
-
4 1/2
-
1
-
3/8
-
-
5 - 6
-
1
-
3/4 - 1
-
1 1/2
-
3
-
1/4
-
1/4
-
3
Directions
Kate’s Quiche Lorraine Souffle Style Extreme Variations, I invented these extreme variations of Quiche Lorraine at the end of ZWT5 based on Karen Elizabeth’s Recipe #299242 #299242, taking advantage of the unique ingredients I had bought over the tour Each variation I tried and pictured was great in its own way Next time, if I had piperade sauce on hand (Julie B’s Hive’s Recipe #233205 #233205), I might add that on a wedge The measurements for toppings are for 1 choice of topping to cover the entire quiche Choose 1, 2, 3, 4, or 5 toppings, and make a decorative pattern, allowing small wedges to be cut of this rich quiche If available, Pillsbury’s refrigerated pie crust works well (do not prick or pre-bake) in a glass deep-dish pie plate To make the crust less soggy, wash the bottom crust with egg white and refrigerate for 10 minutes before adding the filling I recommend very small wedges (12 servings), this is very rich Serve with a side salad with vinaigrette dressing , Excellent! I made it crust less Using garden grown shallots, chives, green pepper and plum tomatoes Cherve was without herbs so I added home grown fresh herbs and sundried tomatoes I also did add the Gruyere for cheesy goodness D?licieux! Merci beaucoup
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Steps
|
1
Done
|
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. |
|
2
Done
|
Pastry (if not Using Pillsbury Refrigerated Pie Crust): |
|
3
Done
|
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.). |
|
4
Done
|
Mix in the Egg-Yolk and Sufficient Iced Water to Bind the Ingredients. |
|
5
Done
|
Knead the Dough Lightly, and Then Chill in the Refrigerator For 30 Minutes. (cover the Pastry With Clingwrap). |
|
6
Done
|
Stage 1 Filling: |
|
7
Done
|
Let Eggs Come to Room Temperature For 30 Minutes. |
|
8
Done
|
Meanwhile, Chop Bacon Into Small Pieces and Cook Over Medium-Low Heat in 10-Inch Skillet Until Lightly Browned. Drain Fat Off. |
|
9
Done
|
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. |
|
10
Done
|
Optional Piperade Sauce: |
|
11
Done
|
in a 9-Inch Skillet, Heat 2 Teaspoons of the Oil Over Moderate Heat For 1 Minute. |
|
12
Done
|
Add the Onion, Green Pepper, and 1/8 Teaspoon of the Salt and Pepper. Saute For 3 Minutes Until Softened. |
|
13
Done
|
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. |
|
14
Done
|
Stage 2 Filling: |
|
15
Done
|
Separate Eggs Into 2 Medium Bowls. |
