Quiche Lorraine

Quiche Lorraine | Pinky's Pantry
You know how some days you get home from work and you’re just so tired that all you want to do is sit down and veg out, but you can’t because you still need to fix dinner for a hungry family? That’s how I felt tonight. It was one thing after another at work and even though I have a sedentary desk job, sometimes I think “mental” work is almost more tiring than physical labor. You know? These are the days when it sure feels good to get home.

But now what to fix for dinner? Well, a quiche is good because it’s easy and relatively quick, especially if you use a store-bought pie crust like I did tonight. They make excellent refrigerated pie crusts nowadays. You just thaw, unroll, and lay them in your pie plate. Or better yet, get a frozen one which comes ready to bake in its own pie tin. If you do decide you want to make your pie crust from scratch, I have a good, basic pie crust recipe here that you can use.

QUICHE LORRAINE

  • pastry for single crust deep-dish pie (make your own or use store-bought)
  • 8-12 slices bacon
  • 1/2 cup chopped onion
  • 4 eggs
  • 2 cups whipping cream or milk or half-and-half
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 cups shredded Swiss cheese
  • 2 tbsp. flour
  1. Preheat oven to 425°F.
  2. Make pastry for single crust pie.
  3. Ease pastry crust into quiche or tart pan, pressing against bottom and side. Trim excess pastry even with top of quiche pan.
  4. Line pastry crust with foil, fill with pie weights and bake at 425° for 8 minutes.
  5. Remove pie weights and foil, return to oven and bake an additional 4-5 minutes or until crust is set and dry.
  6. Remove crust from oven and set aside until ready to use.
  7. Lower oven temperature to 350°F.
  8. In a skillet, cook bacon until crisp. Remove bacon, crumble and set aside.
  9. In same skillet, cook onion until opaque but not brown; drain.
  10. In a medium bowl, whisk together eggs, cream, salt and pepper.
  11. Stir in bacon and onion.
  12. Toss cheese with flour and stir into egg mixture.
  13. Pour into crust.
  14. Bake at 350° for 30-40 minutes or until a knife inserted in center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning.
  15. Let stand 10 minutes before cutting.

NOTE:  If you’re making a regular pie instead of a deep-dish pie, decrease the eggs to 3 and the whipping cream to 1-3/4 cups.

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