Quiche Lorraine - Joy of Cooking Recipe
4.4 stars -
based on 26 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 unbaked pie crust
white of an egg - slightly beaten
1/4 lb. bacon
2 cups whole milk or cream
2 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
a fresh grating of nutmeg
1 teaspoon chives (optional)
1/2 cup diced Swiss Cheese
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Directions: |
Directions:Preheat oven to 375 º F. Prepare the pie crust by brushing well with the slightly beaten egg white. Chop the bacon into 1 inch pieces and cook in a heavy skillet until the fat is almost all rendered out but the bacon is not crisp. Drain on a paper towel. Scald the milk or cream to hasten cooking time. To scald the milk or cream bring it nearly to a boil, remove from heat and let it cool down. Once the milk or cream has cooled slightly then beat it together with eggs, salt, pepper, nutmeg, and chives. Sprinkle the cheese and bacon in the bottom of the pie shell. Pour the custard mixture over it and bake for 35 to 40 minutes or until the top is golden brown. To test to see if the quiche is cooked insert a knife into the custard somewhat to the side and see if it comes out clean. The very center will continue to cook while the quiche cools. However you should check it for doneness once it is at room temperature. |
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Personal
Notes: |
Personal
Notes: I use this as a staring point but often add some of the following: sliced mushrooms that have been cooked in butter, well drained cooked spinach chopped, chopped and cooked sweet pepper, or chopped and sauted sweet onion. You can use small pieces of ham instead of bacon. Omit bacon for a vegetarian dish. You can also vary the cheeses you use. Although quiche is usually served at room temperature, it should be stored in the refrigerator as it is susceptible to spoilage.
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