There’s just something about a quiche that makes your meal seem like a la-de-da, fancy-schmancy affair, isn’t there? It’s not that it’s particularly difficult to make. So, try out this recipe the next time you have the ladies over for lunch. They’ll really think you’re all that in the kitchen!
Quiche Lorraine
- 3 large eggs
- 2 cups heavy cream
- 1 teaspoon salt
- ½ teaspoon white pepper
- ¼ teaspoon ground nutmeg
- 1 (9-inch) prepared pie crust, unbaked (preferably flaky)
- ½ pound bacon, crisply cooked, drained, chopped, divided
- ½ cup onions, fresh, thinly sliced, caramelized, divided
- 2 cups gruyere cheese, freshly grated, divided
- Mixed salad greens, fresh, washed, dried, for garnish (optional)
- Fresh fruit, washed, dried, for garnish (0ptional)
Preheat oven to 425 degrees. In a bowl add eggs, cream, salt, pepper, and nutmeg. Whisk to combine well and set aside. Add ½ of the bacon to the pie crust, spreading evenly over the bottom. Top with ½ of the onions, spreading evenly; then add ½ of the cheese, spreading evenly. Repeat this layering process with the remaining ½ of bacon, onions, and cheese. Pour the custard mixture over top layer of cheese making sure that it is spread to sides of pan. Place in oven and bake for 10 minutes. Reduce the heat to 350 degrees and bake for 1 hour or until top is golden brown. Remove from oven and set aside to cool for 15 to 20 minutes or until room temperature.
To serve, using a sharp knife, slice the quiche into equal slices and transfer to individual plates. Serve at room temperature with salad or fresh fruit, for garnish.
Makes 8 servings.
