Turn your kitchen into a quaint French bistro with this Classic Quiche Lorraine.
1 9-inch pie crust
8 slices bacon, crisply cooked and crumbled, drippings reserved
1 onion, chopped
1 1/2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1 1/2 cup shredded Swiss or
How to Make It
Arrange pie crust in a 9-inch pie plate; press a double layer of aluminum foil into crust.
Bake at 450 degrees for 8 minutes; remove aluminum foil and bake an additional 4 to 5 minutes, until crust is set. Cool on a wire rack.
Sauté onion in one tablespoon reserved drippings until tender; drain. Spoon bacon and onion evenly into baked crust. In a large bowl, whisk together eggs, half-and-half and seasonings; add cheese and whisk to combine.
Pour into crust; set pie plate on a baking sheet. Bake at 450 degrees for 35 to 40 minutes until quiche is golden, puffed and a knife inserted in center comes out clean.
If necessary, cover edges of crust with foil to prevent burning. Remove from oven; let stand 15 minutes before serving.
This was a very simple, easy recipe to put together. I thought it was quite tasty and would make it again.
What I wouldn't do is bake the pie crust beforehand. I had used a premade pie crust, which seemed to be implied in the recipe. I didn't know what pre-baking it would do but, I did as it directed but baking it with the ingredients burnt the edges. I had to cut those off. It didn't seem to ruin the taste but it certainly ruined the presentation and, well, if you wanted the outer edges, they wouldn't have been there if you followed the directions.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!