quiche lorraine
From The Art of French Cooking by Fernande Garvin.
prep time
15 Min
cook time
30 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 1 - 9-inch pie crust, unbaked
- 1 teaspoon butter
- 3 slices canadian bacon, 1/4-inch thick, diced
- 1 medium onion, finely chopped
- 1/2 cup swiss cheese, grated
- 4 - eggs
- 1 cup milk
- 1 cup heavy cream
- 1 pinch grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
How To Make quiche lorraine
-
Step 1Line a 9-inch pie plate with pie crust.
-
Step 2In a small, heavy saucepan, heat butter. Add bacon and cook for 5 minutes, or until bacon is golden brown. Remove bacon and set aside. Add onions to pan and cook for 5 minutes. Remove onions and set aside.
-
Step 3Cover bottom of pie crust with bacon, onions, and 1/4 cup grated cheese.
-
Step 4In mixing bowl, combine remaining cheese, eggs, milk, cream, nutmeg, salt, and pepper. Mix well. Pour over bacon mixture.
-
Step 5Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 15 minutes longer, or until custard is well set.
-
Step 6Serve hot.
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