It was my son's idea to make the quiche for their dad. Our neighbor delivered quiche the other week. My older son asked what it was, he was told "Quiche, your father's favorite dessert" Thus the introduction to the yummy egg and bacon pie in our house and recipe collection.
Quiche Lorraine
1 pie 9" deep dish pie shell (frozen is fine, that is what I used this morning)
6 slice bacon
1/2 medium onion, diced
3 beaten eggs
1 1/2 cups milk
1/4 teaspoon salt
Dash ground nutmeg
1 1/2 cup shredded Swiss Cheese (6 oz weighted measure, I used cheddar cheese this morning)
1 Tablespoon flour
1. Line single pie crust with double layer foil and bake at 450 degrees F for 8 minutes. Remove foil and bake for another 5 minutes. Remove from oven and reduce heat to 325 degrees F.
2. In a large cast iron frying pan (I prefer) cook bacon. I find it easy to cut up the bacon with scissors as I am dropping the pieces into the frying pan. It cooks quickly and very evenly. Drain bacon on papertowels. In a small amount of left over bacon grease cook the onions.
3. Mix eggs milk, salt and nutmeg together in a mixing bowl, set aside. In another bowl grate the cheese and toss with 1 T of flour.
4. Add cooked bacon and onions to the egg mixture, and blend, then add cheese and flour mixture.
5. Pour egg mixture into pie crust and bake for 35-45 minutes. You will know your Quiche is ready when a knife comes out clean.
6. Allow to cool and enjoy!
(original recipe is from the Better Homes and Garden New Cook Book)
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