The quiche lorraine recipe below calls for swiss and gruyere cheese. Feel free to substitute the gruyere with muenster, colby or cheddar cheese. It also calls for a single pie crust. You can make this yourself or use a frozen one from a store. I prefer the frozen one myself.
My recipes always use the following abbreviations:
| Quiche Lorraine |
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| .5 # bacon |
| 1 large onion, coursely chopped |
| 12 oz mushrooms, chopped (no specific kind and this is also optional) |
| 6 to 8 oz swiss cheese, cut into .5 inch cubes |
| 6 to 8 oz gruyere cheese cut into .5 inch cubes |
| 2 to 3 T grated parmesan cheese (optional) |
| 12 to 16 oz half and half (half light cream, half milk) |
| 1 frozen single pie crust |
| 2 eggs |
| 1 t nutmeg |
| 1 t salt |
| .5 t pepper |
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| Take the frozen pie crust from the freezer and let sit at room temperature to defrost. |
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| In a skillet, fry up the bacon until crisp and place on a paper towel on a plate to absorb the grease. The bacon must be made into small pieces so either crumble after cooking with your hands or cut it into small pieces before cooking. Discard the remaining bacon fat leaving about 2 T in the skillet. |
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| Cut up onion and mushrooms and saute in skillet with bacon fat. While this is cooking combine eggs, half and half, nutmeg, salt and pepper in a mixing bowl and mix well. |
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| When onions and mushrooms have sauteed, remove from heat. Turn the oven on to 450 degrees for preheating. Gently unfold thawed pie crust and place in a pie dish. Fold the edges of the crust back under itself about a quarter inch all around the crust and seal with a pinch going all around the edge. This will help prevent it from burning on the edges. |
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| Time to assemble the pie. Spread half the crumbled bacon somewhat evenly in the pie pan on the crust. Spread about half the onion/mushrooms evenly on top the bacon, and spread half the cheese cubes. Pour in milk/egg mixture until it reaches the top of the ingredients. Now repeat the layers: spread on the rest of the bacon, then onion/mushrooms, then the rest of the cheese and top off with the milk/egg mixture. You have now successfully assembled a quiche! |
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| By now the oven should be preheated to 450 degrees fahrenheit. Sprinkle some grated parmesan cheese across the top of the quiche if want - this is optional. Place pie in oven. You can set it on a cookie sheet if desired in case it overflows while cooking - it can help save you cleaning a mess. Cook for 10 minutes and reduce heat to 350 degrees. Cook for 20 minutes or more until quiche is totally solid. Watch it so it does not burn. Remove from oven and let sit 10 minutes to firm up then serve. |
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