Quiche Lorraine Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pie crusts
6 c. shredded cheese, combo of Swiss and white and orange sharp cheddar
1 medium onion
4 scallions
6 eggs
3 c. half and half
3/4 lb. bacon, cooked and crumbled
3/4 tsp. salt
1 tsp. pepper, black is O.K. if you don't have white
touch of nutmeg
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Directions: |
Directions:Heat oven to 425º. Roll out pie shell for a one crust pie. Place in pie plate and flute the edges. Place 2 sheets of foil directly on the pie shell and press in to form the shell. Make sure it covers the edges so they will not burn. Bake for 10 min. Remove the foil. Prick the bottom lightly and bake another 4 minuets. Let cool.
Filling: Shred the cheeses together on the small shred in the cusinart. Mix them in a baggie and set aside. Saute bacon. Chop onion.Slice small the scallions. Saute the onion in the fat from the bacon. Add approximately 3/4 of the cheese to the pie crusts. Add the uncooked scallions. Add the cooked onion. Add the crumbled bacon. Whip together the eggs, cream, salt, and pepper an the nutmeg. pour gently over the mixture in the pie plates. lightly sprinkle with remaining cheese. Bake at 425º for 15 min. Cover the edges of the pie so they do not burn. Reduce the heat to 325º. Cook approximately 40 min. until a knife inserted in the center comes out clean. Serve warm from the oven or cool and refrigerate for later use. Reheat at 350º approximately 40 min. |
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Personal
Notes: |
Personal
Notes: I cook the pie on a cookie sheet so that if it spills over there is no mess in the oven.This makes two pies. If you are going to this trouble you might as well make and extra and freeze it for when company comes.
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