Quiche Lorraine
Quiche Lorraine
Quiche Lorraine
Quiche Lorraine

Quiche Lorraine

David Venable

Quiche is one of the most versatile recipes you can make…it’s great for breakfast, lunch, or dinner. I never tire of this classic, perfect recipe.

Ingredients

  • 1 9" store-bought refrigerated pie dough
  • 10 slices bacon, chopped into 1/2" pieces
  • 1/3 cup onion, chopped
  • 1-1/4 cup Emmentaler cheese, shredded
  • 4 large eggs
  • 1-2/3 cups heavy whipping cream
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper
  • 1/8 tsp ground nutmeg
  • 1/4 cup fresh flat leaf parsley, chopped

Directions

Position an oven rack at the bottom of the oven and preheat to 400°F.
Unroll the pie dough and press it into the bottom and sides of a lightly greased 9" deep-dish pie plate. Crimp the edges. Bake for 12 minutes, then set aside.
Reduce the oven temperature to 350°F.
Cook the bacon until crisp in a large skillet set over medium heat. Remove the bacon from the skillet with a slotted spoon and place it onto a paper towel-lined plate to drain.
Discard all but 2 tablespoons of the bacon fat from the pan and add the chopped onion. Cook until soft and translucent, about 5 minutes. Sprinkle the bacon, onion, and shredded cheese into the par-baked pie shell.
Whisk together the eggs, cream, salt, white pepper, nutmeg, and parsley in a medium-size bowl. Pour the mixture evenly over the bacon, onions, and cheese. Bake for 40-50 minutes, or until a knife inserted 2-1/2" from the edge comes out clean and is light golden brown in color.
Let the quiche sit for 15 minutes before cutting and serving.

Cook's Notes

Emmentaler cheese is Swiss cheese imported from Switzerland. If you can't find it, your average Swiss will taste virtually the same and will definitely cost a little less.

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