Quiche Lorraine Recipe

From Dorothy McNett's Recipe Book.

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See Also: Cheese Dishes · Main Dishes

Quiche Lorraine

From Dorothy McNett's recipes at www.dorothymcnett.com. So many variations! The original did not contain any cheese, just eggs and bacon or ham. I like this method of microwaving the crust a few minutes before adding the filling as it partially "sets" the crust, thus keeping it more crispy and less soggy after the quiche has been baked. Or, the whole quiche can be totally baked in a standard metal quiche pan at the 375 degree oven for about 40-45 minutes if you prefer.

1 recipe for single pie crust

6 slices bacon, cooked
6-8 oz. Swiss or Gruyere cheese, grated
4 large eggs
2 cups half and half
1/4 teaspoon fine sea salt
freshly ground peppercorns
a few gratings of nutmeg

Preheat oven to 375 degrees. Cook the bacon until crispy and browned and set aside. Prepare the pie crust recipe and fit into a ceramic or glass quiche or pie dish. Flute the edges. With a fork, pierce the pie shell in many places. Cook in microwave 4 minutes to partially bake the crust. Crumble the bacon and arrange it along with the grated cheese in the bottom of the pie shell. In batter bowl, whisk the eggs, half and half and seasonings. Pour into the shell. Place in hot oven and bake at 375 degrees for 35-40 minutes.
Or, if using a metal quiche pan and not using the microwave, just put the crust in the pan, flute the edges, and then add the bacon and cheese and pour the filling over and bake at 375 degrees for about 45 minutes or until nicely browned.

Recipe created 2005-05-02.

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