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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Quiche Lorraine Recipe

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This recipe for Quiche Lorraine is from Recipes to Ruehl Your Kitchen, 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:  
Crust for 1 9" pie (refrigerated dough, box mix or made from scratch)
4 strips of bacon
1 onion, thinly sliced
1 cup cubed Gruyere or Swiss cheese
¼ cup grated Parmesan cheese
4 eggs, lightly beaten
1 cup cream
1 cup milk
¼ tsp. grated nutmeg
½ tsp. salt
¼ tsp. white pepper
Directions:
Directions:
Preheat oven to 375º. Line a 9" pie plate with pastry crust & foil. Add dried beans to weigh the bottom down. Bake according to package directions for one crust pastry. Remove the foil & beans. Cook bacon until crisp. Remove from skillet. Pour off all but 1 T. of fat from skillet. Cook onions in the remaining fat until they are transparent. Crumble the bacon. Sprinkle the bacon, onions & cheese over the inside of the baked shell, preferably while warm so that the cheese begins to melt before baking. Combine the eggs, cream, milk, nutmeg, salt & pepper & spread over the onion-cheese mixture. Bake 45 minutes, or until a knife inserted 1" from the edge comes out clean. Cut into wedges. Serve immediately.
Number Of Servings:
Number Of Servings:
6-10
Personal Notes:
Personal Notes:
A favorite on Easter Sunday!! The Gruyere cheese, while more expensive, makes this recipe special.

 

 

 

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