Thursday, September 18, 2014

Quiche Lorraine

There is just something so sublimely delightful in a quiche.

They are incredibly easy, yet delicious and often impressive.  

I made Quiche Lorraine for dinner tonight, and I absolutely loved it.  I will most likely be eating the leftovers for breakfast (because it's quiche and I can!) and maybe even lunch...(because it's quiche! and I can!).

If you have never made a quiche before, you should really give it a try, I promise it isn't difficult.  Your taste buds and tummy will thank you!

Quiche Lorraine


1/2 c. crumbled bacon
1 c. grated Swiss cheese
1/4 c. chopped onion
4 eggs
2 c. half and half
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard
1 unbaked pie shell


Preheat oven to 425.

Place pie dough in a pie plate, pinching the edges above the rim of the dish.  Press a piece of aluminum foil into the shell and (if you have them) place pie weights in the bowl of the dish.  be sure to cover the edges of the dough with the foil to avoid over-browning.

Bake shell for 10 minutes.  Remove foil and weights and bake another 3 minutes.  Remove shell from oven. and reduce oven temperature to 325.

Sprinkle the first 3 ingredients evenly in the bottom of the pie shell.

In a medium bowl, beat eggs, cream, salt, pepper, and mustard together. Pour into the prepared pie shell over the other ingredients.

Bake 45-50 minutes. Let the quiche sit for 10 minutes before serving.


No comments:

Post a Comment