In French Cuisine, a quiche is an oven-baked dish made with eggs, milk or cream in a pastry crust. Quiche Lorraine is a French Bacon and Egg Tart from the Lorraine region of eastern France.
Ingredients:
Pie pastry either homemade or frozen
6-8 slices of bacon, diced
3 eggs
1 pint whipping heavy cream
dash of salt
pepper to taste
1 pinch of grated nutmeg
1/4 teaspoons each of chopped fresh herbs chives, thyme and rosemary
1T parsley
1C swiss cheese grated
Prep time 20minutes • Cooking time approx. 1 hour
6-8 slices of bacon, diced
3 eggs
1 pint whipping heavy cream
dash of salt
pepper to taste
1 pinch of grated nutmeg
1/4 teaspoons each of chopped fresh herbs chives, thyme and rosemary
1T parsley
1C swiss cheese grated
Prep time 20minutes • Cooking time approx. 1 hour
Preheat oven to 400° F
Place bacon in frying pan and cook until crisp. Drain bacon on paper towels.
Roll out your pastry in a pie pan. Pastry should come up 1" up the sides.
Beat eggs, cream seasonings and herbs.
Add bacon to bottom of pastry. On top of that place some cheese
Pour liquid mixture in the pastry, no more than 3/4 of the pie pan. Then add the rest of your cheese on top of custard mixture.
Reduce heat to 350° F . Bake for 30 minutes and check your pie if not done add another 30 minutes or until pie is cooked. Put a knife in the middle, if it comes out clean the quiche is ready.
Let the quiche cool. Do not remove it from the pan.
Suggestion:
The traditional recipe does not include cheese such as Gruyère or Swiss. But I have added it to my quiche.
The traditional recipe does not include cheese such as Gruyère or Swiss. But I have added it to my quiche.
I used 2 frozen pie shells that I defrosted and I combined both shells to make one that would fit into my glass pie plate.
Bon appetit!
Serves 6
This quiche was creamy with a hint of lemon I must of used lemon thyme. But it was fabulous!!! And yes I will make again and again.
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