Sunday, October 06, 2024

Quiche Lorraine


 

 

 

 

 

 

 

 

 

 

 

 

 

What’s the difference in a reglar quiche and quiche Lorraine? Traditionally Quiche Lorraineuses heavy cream, bacon, swiss, or guyere cheese, which are classic French  ingredients. Whereas regular quiche has other variations of meats like ham, sausage and different types of cheese.

 

Quiche Lorraine

 

1 nine-inch pie shell

4 strips bacon or used ham, diced small

1 onion, thinly sliced 

1 cup Gruyère or Swiss cheese, cubed 

¼ cup grated Parmesan cheese 

4 eggs, lightly beaten 

2 cups heavy cream 

¼ teaspoon nutmeg 

½ teaspoon salt 

¼ teaspoon freshly ground pepper 

 

Preheat the oven to 400 degrees.  Line a nine-inch pie plate with the pastry. 

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cover the bottom of the pastry with a round of parchment paper and add enough dried beans to partly fill the shell. Bake 10 minutes.

 

Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.

 

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.

Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.

 

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Combine the eggs, cream, nutmeg, salt and pepper to taste. Pour the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.

 


 

 

 

 

 


 

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