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Popular Recipes New Quiche Lorraine

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New Quiche Lorraine

"I discovered quiche Lorraine while studying French in high school. After trying many recipes over the years and being dissatisfied with each one I have put my own spin on this classic recipe that results in a crisp crust and tender custard. Serve with a side salad if desired. Bon appetite!"

Ingredients :

  • 4 slices bacon
  • 1 (9 inch) frozen deep dish pie crust, thawed
  • 1/2 cup diced white onion
  • 1 clove garlic, minced
  • 1 cup half-and-half
  • 1/2 cup sour cream
  • 4 large eggs, beaten
  • 1/2 cup shredded Swiss cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chopped fresh parsley

Instructions :

Prep : 15M Cook : 8M Ready in : 1H25M
  • Preheat oven to 425 degrees F (220 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Reserve about 2 tablespoons bacon drippings in the skillet.
  • Cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened, 5 to 10 minutes.
  • Place thawed pie crust in a pie dish; prick holes in the bottom and sides of crust using a fork.
  • Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).
  • Whisk half-and-half and sour cream together in a bowl; beat eggs into half-and-half mixture. Mix Swiss cheese, salt, black pepper, and cayenne pepper into half-and-half mixture; add bacon, onion mixture, and parsley. Pour mixture into the crust.
  • Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 to 50 minutes. Cool for 10 minutes before slicing into wedges.

Notes :

  • Depending on your oven you may wish to line the rim of the crust with aluminum foil to prevent excessive browning.

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