Company Quiche Lorraine with Bacon and Swiss
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- unbaked pastry shell
- slices bacon, diced (6 if bacon is thick-cut)
- 1 (8 oz.)
- block swiss cheese, shredded
- eggs, beaten
- 1 1/2 cups
- heavy whipping cream
- 1/2 tsp.
- 1/4 tsp.
- coarse ground pepper
- dash of fresh grated nutmeg or dried, optional
1Place pastry into 9" pie dish and flute edge. Bake in hot 450 oven for 6-7 minutes til lightly browned. Remove from oven and reduce to 325 degrees. Fry bacon til crisp, drain, and crumble into small pieces. Place on bottom of pie shell. Top evenly with shredded cheese. In medium bowl, beat eggs, whisk in heavy cream, salt, pepper and nutmeg if desired. Pour over slowly and evenly. Bake at 325 for 35-40 minutes until almost set in the very middle. VERY center should jiggle just a little. (But not runny, just like jello.) *Let cool 25 minutes before serving. Perfect amount of time to make some salad and cut up some fresh fruit. At least 8 servings.
*You can also bake this in a tart pan, but since I don't have any, I can't give you any directions on that... (yet...) Christmas is coming... ;)