Kate's Quiche Lorraine Souffle Style Extreme Variations Recipe

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Kate’s Quiche Lorraine Souffle Style Extreme Variations

My grandmother, Nana Elsie, wasn’t much of a cook, truth be told. Her repertoire consisted mainly of boiled vegetables and the occasional, rather dry, roast chicken. However, there was one dish she absolutely nailed: Quiche Lorraine. It was her special occasion dish, brought out for birthdays and holidays. I remember the rich, creamy aroma wafting through her tiny kitchen, the golden-brown crust promising a taste of pure indulgence. That quiche, with its simple yet perfect combination of bacon, eggs, and cream, remains one of my most cherished food memories, and the inspiration behind my own explorations of this classic dish.

Recipe Overview:

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8-12
Yield: 1 quiche
Dietary Type: Not Gluten-Free

Ingredients:

For the 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

For the Filling:

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

Equipment Needed:

Glass deep-dish pie plate or 9-inch loose-bottomed flan tin
Large mixing bowl
Food processor (optional)
Cling wrap
10-inch skillet
8-inch saute pan
9-inch skillet
Medium-size bowl
2 medium bowls
Electric beater
Fork
Sharp knife

Instructions:

Preheat oven to 400 degrees F (200 C, or Gas Mark 6). Butter a glass deep-dish pie plate or 9-inch loose-bottomed flan tin.
Make the Pastry Dough: Sift the flour and salt into a large mixing bowl. Rub in the cold unsalted butter until the mixture resembles breadcrumbs. (Some people use a food processor for this step.).
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.
Let eggs come to room temperature for 30 minutes. This helps them incorporate more smoothly into the filling.
Prepare the Bacon: Meanwhile, chop the bacon into small pieces and cook over medium-low heat in a 10-inch skillet until lightly browned. Drain the fat off thoroughly. Nobody wants a greasy quiche!
Sauté the Shallots: Meanwhile, chop the shallots. Heat the white truffle oil in an 8-inch saute pan for 1 minute at medium heat, then saute the shallots until lightly browned. Do not drain. The truffle oil adds a fantastic depth of flavor, but you can substitute regular olive oil if you don’t have any on hand.
Make the Piperade (if using): In a 9-inch skillet, heat 2 teaspoons of the olive 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 the tomatoes and saute for 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside.
Separate eggs into 2 medium bowls.
Prepare the Filling: In the egg yolk bowl, add the heavy cream (if choosing to add Gruyere or Boursin in the filling, reduce the heavy cream to 1 1/4 cups), nutmeg, and white pepper. (If choosing to add Boursin in the filling, add it to the cream mixture.) Whisk until smooth.
In the egg white bowl, beat with an electric beater until soft peaks form.
Assemble the Quiche: If you made your own pie crust, roll out the pastry on a lightly floured surface and line the 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 homemade pastry.
If using Pillsbury pie crust that has come to room temperature, roll it out carefully and line the pie plate or flan tin. Do NOT prick the base of the flan with a fork when using Pillsbury pie crust, as it will make it soggy. Washing the bottom crust with egg white and refrigerating for 10 minutes before adding the filling can also help prevent sogginess.
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 the filling, distribute it evenly across the top of the shallots.
Carefully fold the beaten egg whites into the egg yolk-cream mixture, then pour over the solid ingredients already in the pie plate.
Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for 30 minutes, or until set and golden brown. The center should be just slightly jiggly.
Garnish the quiche with the toppings of your choice; I recommend keeping each garnish distinct to create visually appealing wedges. Let stand for 10 minutes before serving.
Use a sharp knife to slice into small wedges. Remember, this is very rich!

Expert Tips & Tricks:

For an extra crispy crust, blind bake the pastry shell for 10-15 minutes before adding the filling. This is particularly useful if you’re using a homemade crust.
Don’t overbake the quiche! It should be slightly jiggly in the center when you take it out of the oven. It will continue to set as it cools.
If the crust is browning too quickly, tent it with foil during the last 10-15 minutes of baking.
For a smoother filling, strain the egg yolk mixture through a fine-mesh sieve before adding it to the pie plate.
Experiment with different cheeses and herbs to create your own unique flavor combinations!

Serving & Storage Suggestions:

Serve Kate’s Quiche Lorraine Souffle Style Extreme Variations warm or at room temperature. A dollop of sour cream or a sprinkle of fresh herbs makes a lovely garnish. It pairs perfectly with a crisp green salad with a light vinaigrette.

Leftover quiche can be stored in the refrigerator for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through. You can also freeze individual slices for up to 2 months. Wrap them tightly in plastic wrap and then foil to prevent freezer burn. Reheat in the oven for best results.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	683.6 kcal	N/A
Calories from Fat	480 g	70%
Total Fat	53.4 g	82%
Saturated Fat	29.2 g	146%
Cholesterol	225.3 mg	75%
Sodium	432.5 mg	18%
Total Carbohydrate	32.6 g	10%
Dietary Fiber	1.9 g	7%
Sugars	2.8 g	11%
Protein	19.5 g	38%

Note: These values are estimates and can vary depending on the specific ingredients used.

Variations & Substitutions:

Gluten-Free: Use a gluten-free pie crust.
Vegetarian: Omit the bacon and add more vegetables, such as sautéed mushrooms, spinach, or roasted red peppers.
Dairy-Free: Substitute the heavy cream with coconut cream or cashew cream. Note that this will significantly alter the flavor profile.
Seasonal: Adapt the toppings to the season. In the fall, consider using roasted butternut squash or pumpkin. In the spring, asparagus and fresh peas would be delicious.

FAQs (Frequently Asked Questions):

Q: Can I make the pastry dough ahead of time?
A: Absolutely! The pastry dough can be made up to 2 days in advance and stored in the refrigerator, wrapped tightly in plastic wrap.

Q: Can I freeze the entire quiche before baking?
A: Yes, you can. Assemble the quiche according to the recipe instructions, but don’t bake it. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. When ready to bake, thaw the quiche overnight in the refrigerator and then bake as directed.

Q: What can I substitute for shallots if I don’t have any?
A: Yellow onion is a good substitute for shallots. Use the same amount as called for in the recipe.

Q: How do I prevent the bottom crust from getting soggy?
A: Blind baking the crust or washing it with egg white and refrigerating for 10 minutes before adding the filling can help prevent sogginess. Also, be sure to prick the bottom of the crust with a fork (if using homemade pastry) to allow steam to escape.

Q: Can I use pre-shredded cheese?
A: While pre-shredded cheese is convenient, freshly shredded cheese will melt more smoothly and evenly in the quiche.

Final Thoughts:

I hope you’ll give Kate’s Quiche Lorraine Souffle Style Extreme Variations a try. It’s a truly special dish that’s perfect for brunch, lunch, or dinner. Don’t be afraid to experiment with different toppings and flavor combinations to create your own signature quiche. And most importantly, enjoy the process of cooking and sharing this delicious meal with loved ones! Let me know in the comments how yours turns out and what variations you came up with. Bon appétit!

Kate’s Quiche Lorraine Souffle Style Extreme Variations Recipe