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Quiche Lorraine Recipe

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This recipe for Quiche Lorraine is from Teresa's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 12 ounces shortcrust pastry (for a dessert quiche, you can use a graham cracker pie crust)
• 6 ounces bacon rashers, rinds removed and cut into strips to fit pastry base
• 3 ounces gruyere cheese, cut into thin slices
• 3 eggs
• 1 1/2 cups milk
• Salt, pepper and nutmeg to season
Directions:
Directions:
1. Roll out short crust pastry to fit 8-inch pie plate.
2. Prick base with a fork.
3. Place a piece of greaseproof paper over pastry - fill with dried peas and bake in a preheated 425 degree Fahrenheit oven for 20 minutes.
4. Remove paper and dried peas and allow to cool. Lower the oven temperature to 400 degrees Fahrenheit.
5. Lightly sauté bacon in a fry pan.
6. Place bacon strips on base of pastry case.
7. Strew with thin slices of gruyere cheese. Mix eggs with milk and season with salt, pepper and nutmeg.
8. Pour half the milk and egg mixture over the cheese and bacon. Leave for 2 minutes to set, and then add the remainder.
9. Place into the oven and allow to bake for 25 to 30 minutes.
10. Remove from oven, place on serving dish and serve hot or cold, cut into small slices.
Personal Notes:
Personal Notes:
My favorite and most versatile dish, feel free to add any other ingredients such as spinach, ham or mozzarella cheese!

 

 

 

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