Treat your brunch guests to the Quiche Lorraine recipe, the classic French bacon, onion, Swiss cheese quiche everyone loves. Delicious, not difficult, and notable as only a homemade quiche can be.
Use this as a basic quiche, a jumping off point, by substituting chopped ham, sausage, crab, or shrimp for the bacon, or substituting whatever cheese you have on hand for the Swiss.
Note: This recipe makes enough filling for 2 small or 1 very large quiche dish. If preparing a large quiche, just cut back on the cream a little.
Pastry for 1 9-inch pie crust
10 slices bacon, crisp-cooked and crumbled
3/4 cup onion, chopped
1 1/2 cups Swiss cheese, shredded
4 large eggs
1 3/4 cups heavy cream or half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne or nutmeg
Roll the pastry dough out to an 11-inch circle. Line the quiche dish with the rolled pastry and tuck the edges under, flush with the rim of the quiche dish. Prick the dough with a fork in several places. Gently press aluminum foil over the pastry and freeze it for 30 minutes.
Preheat your oven to 425°. When the pastry has finished its time in the freezer, bake it with the foil on for 8 minutes, remove the foil and bake for another 4 minutes or until the crust looks dull and set. Remove and reduce the oven temperature to 350°.
Sprinkle the bacon, onion, and cheese evenly over the bottom of the pie crust.
Beat the eggs in a medium bowl. Whisk in the heavy cream or half-and-half, salt, pepper, and cayenne or nutmeg. Pour the egg mixture into the quiche dish.
Bake for 30-40 minutes, until the quiche is lightly browned, set,
and a knife inserted into the center comes out clean. Let it rest for
5-10 minutes. Slice and serve.
Makes 8-12 servings.
Today's chuckle: Dictionary.com matter-of-factly describes the history of quiche as "fashionable" in the 1970s and "contemptible" in the 1980s. My, how we've grown up.