Tuesday, February 2, 2016

Quiche Lorraine Recipe --For the Second Time on Here!

Pie crust shield given to me by my mother!

Quiche' Lorraine Recipe

I posted the recipe for Quiche Lorraine several years ago. That blog entry got damaged and so I am reposting it with pictures to make up for what was lost from the other entry.


4 large eggs
1 cup whole milk or half and half
1 9 inch pie crust 
glass pie pan 
 8 slices bacon
3/4 tsp salt
1/8 tsp cayenne pepper
dash black pepper
1/3 cup diced onion
1 cup shredded Swiss cheese


Pre-heat Oven to 425°
Line glass pie pan with pre-made pie crust.
Press down and prick bottom with fork.
Crimp sides of pie crust along edge of pie pan and trim as needed
with fork.

Bake with pie crust shield over crust for 10 min. until browned and set.

Remove from oven. 

Fry bacon until crisp.
Set aside and allow to cool reserving the drippings.
Crumble bacon once cool enough to handle.
Saute' onion in 2 Tbsp of the bacon grease until tender and turning clear.

Beat eggs, seasonings, and milk or half and half in a bowl.
Add onions to mixture and stir through.
sprinkle Swiss Cheese and bacon into bottom of pie crust after removing the shield.

Add egg mixture by pouring over the cheese and bacon.

Replace pie crust shield and bake again for 

10 min. in 425°oven. 
Then reduce heat to 300° and bake for 20 more minutes.

Remove from oven when browned and allow to cool for 10 minutes before cutting or serving.

Quiche is done when knife inserted 1" from edge comes out clean.

Serves 8

Great for breakfast or brunch.

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