One of many first recipes that comes up once you search quiche Lorraine is from none aside from beloved pretend meals persona Betty Crocker. And whereas I may sit right here and criticize the company machine that’s the Betty Crocker model, I received’t. The corporate makes some mighty high quality cake mixes and tends to have stable recipes on their containers in addition to their web site. Right here’s to you, Betty Crocker check kitchen!
That’s why, after I noticed this recipe sporting five-star critiques, I made a decision to present it a attempt. This quiche Lorraine encompasses a selfmade shortening crust and a quick-and-easy filling of eggs, cream or half-and-half, finely chopped onion, and crispy bacon. It hits the entire proper quiche Lorraine notes whereas protecting the method easy.
How one can Make Betty Crocker’s Quiche Lorraine
First, make the crust. This recipe features a selfmade shortening crust that’s made by combining flour and salt in a bowl. Lower in shortening utilizing a pastry blender or two knives till pea-sized. Add one tablespoon of chilly water at a time and toss with a fork till moistened and the dough nearly cleans the aspect of the bowl.
Type the dough right into a disk and wrap in plastic wrap. Chill till agency however nonetheless pliable, about 45 minutes. Preheat the oven and roll the dough out on a floured floor, switch it to a pie pan, and flute the sting. Line with a double thickness of foil (I like to recommend spraying it with cooking spray first) and press into the underside and sides. Bake for 10 minutes, take away the foil, and bake a couple of minutes extra. Gently push any bubbles again down.
Cut back the oven temperature and sprinkle the crust with crisp, crumbled bacon, finely chopped uncooked onions, and shredded cheese. Beat collectively the eggs and cream or half-and-half, salt, pepper, and cayenne. Pour excessive and bake the quiche till a knife inserted within the middle comes out clear, about 45 minutes.
My Trustworthy Assessment of Betty Crocker’s Quiche Lorraine
I’m a bit divided on this recipe. General, this quiche Lorraine is a keeper. The filling couldn’t be simpler to make and tasted nice. You don’t must cook dinner the onions and you may crisp the bacon nevertheless you want, together with within the microwave. Whereas I wasn’t certain I’d like utilizing uncooked onions, I used to be pleasantly stunned. When chopped finely, they cook dinner simply sufficient to sweeten however maintain a little bit of their crispness. The onions provides a welcome texture to the quiche together with the bacon.
It’s additionally handy that you need to use half-and-half or cream. I used equal elements of each and the quiche had a very good texture. I think about you’ll get a barely richer consequence with all cream, however with the entire fillings, I’m undecided it can make an enormous distinction if you happen to’d like to make use of half-and-half as an alternative.
The most important draw back of this recipe is the crust. Whereas simple to make, there may be simply barely sufficient to fill a 9-inch pie pan (I didn’t even have sufficient to crimp!) and it lacks taste and doesn’t crisp particularly nicely. Subsequent time I’ll par-bake a store-bought pie crust as an alternative and save the trouble.
A Couple of Ideas for Making Betty Crocker’s Quiche Lorraine
1. Swap out the crust. The all-shortening crust is lackluster. Subsequent time I’ll swap it for my very own crust recipe or just use a store-bought crust for a fast and straightforward brunch major.
2. Bake any further filling. I had slightly further filling after filling up my pie crust and didn’t wish to toss it out. If you find yourself with further filling too, add it to a ramekin or greased muffin tin, high with cheese, and bake for a bonus mini frittata.