Quiche is a great brunch, lunch or light dinner dish. This recipe is a classic form of Quiche Lorrain. Use a pre-made pie crust or make your own. I like the Pillsbury pre-made crusts, two per box, in the refrigerated section at the grocery. I can not make one any better or easier.
Quiche Lorraine
6 slices bacon, fried crisp and crumbled
1 med. onion, chopped
8 oz. Swiss cheese, (shredded, 2 cups)
4 eggs
2 c. milk
1 tsp salt
1/4 tsp. nutmeg
1/8 tsp. black pepper
1. Prepare your crust in a 9inch pie pan.
2. Cook the crust at 425 degrees for 5 minutes. Cool slightly.
3. Saute onion in one Tbsp. of the bacon fat (or olive oil) until soft.
4. Sprinkle cheese, bacon and onion evenly over the bottom of the pie crust.
5. Beat eggs slightly, slowly beat in milk, salt, nutmeg and pepper.
6. Pour into pie shell over the cheese, etc.
7. Bake at 450 degrees for 15 minutes, then reduce temperature to 350 degrees and bake for another 15 minutes. The center should be almost set, the custard will set a little more as it cools.
8. Let stand for 15 minutes before serving.
No comments:
Post a Comment