Ingredients: |
Ingredients: pie crust (either enough dough for a single-crust, or a pre-made pie crust)
8 ounces bacon, cut into 1/2-inch pieces
3 large whole eggs
2 additional yolks from large eggs
1 cup plus 1 Tbs whole milk
1 cup heavy cream
1/2 tsp salt
1/2 tsp ground pepper
pinch ground nutmeg
1 1/2 cups shredded swiss cheese
*This recipe fills a 9 1/2-inch pie plate. If using a 9-inch plate, you won't use all the filling. You can also use slightly less milk, omit one egg, and use less cheese.
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Directions: |
Directions:1a. If using pie dough, adjust oven rack to middle position and heat the oven to 375 F. Line the chilled crust with two layers of foil and pie weights (e.g., dried beans). Bake until the pie dough is dry and lightly colored, 25-30 minutes. Transfer the pie plate to a wire rack and remove the weights and foil.
1b. If using a pre-cooked pie crust, warm the pie crust in the oven for about 5 minutes as the oven preheats. Watch so it doesn't burn.
2. Cook the bacon in a 12-inch non-stick skillet on the stove over medium heat until bacon is crisp. Transfer bacon to a paper towel-lined plate to drain. Whisk remaining ingredients except cheese together in a bowl.
3. Spread the cheese and the bacon over the bottom of the warm pie crust. Pour the egg mixture over the top. Line the edges of the pie crust with small strips of foil. Bake until light golden brown, and a knife inserted about 1-inch from the edge comes out clean. The center will still be pretty soft. (about 35 minutes).
4. Serve warm or at room temperature.
Variations: This recipe is easily varied; you may have to adjust cooking time slightly. Substitute bacon with ham, change the kind of cheese, add vegetables that have been diced small and cooked in some butter or the bacon fat, add chopped chives, etc. |
This recipe for Quiche Lorraine is from