Tag Archives: Quiche Lorraine
Post by Alison Hein.
Here are the two most difficult steps of baking a quiche: 1) making pastry dough; and 2) waiting for the quiche to be done while trying to ignore the tantalizing aromas emanating from the oven.
The first step is easily overcome by purchasing a pre-made pie shell, or making your own in advance (try this easy recipe for pie crust) and placing in the freezer until ready to use. For the second step, sadly, there is no known solution…
Quiches of all varieties are enticing, but I’m particularly fond of Quiche Lorraine – salty, smoky slab bacon baked with sultry Swiss cheeses. Slab bacon is quite easy to find these days. I picked some up at my local grocer, but you can just as easily ask your butcher for some. As far as the cheese goes, I recommend Gruyere or Swiss, but what I really like to do is blend the two together for even greater intensity.
Hope you have enough patience to bake and wait for this tantalizing breakfast in bed!
1 9-inch pie crust, unbaked
4 to 6 ounces slab bacon
1 cup shredded Gruyere or Swiss cheese
1 cup half and half
Salt and white pepper, to taste
Dash of nutmeg
Preheat oven to 350°. Place pie crust into glass or ceramic pie dish. Cover bottom with parchment paper and set pie weights (or dried beans) on top of paper. Bake for about 10 t0 12 minutes, just to set. Remove from oven, discard paper, and set aside.
Chop bacon into small cubes. Cook in a heavy pan over medium heat until lightly cooked and fat is rendered, about 5 to 7 minutes. Remove from pan and drain on paper towels for a few minutes. Spread cooked bacon evenly in bottom of pie crust. Layer cheese evenly on top of bacon.
Break eggs into large bowl. Add cream and whisk until frothy, about 2 minutes. Season with salt, white pepper and nutmeg. Pour egg mixture on top of bacon and cheese, filling to the top so that just the pie crust rim remains visible.
Place quiche on a baking tray and then in oven. Bake for around 30 to 35 minutes, until a toothpick inserted in center comes out clean, and quiche is puffed up and golden. Allow to cool for 10 minutes before slicing. Serve hot, with fresh fruit or a salad on the side.
Makes 6 to 8 servings.