Monday, June 15, 2009

Quiche Lorraine

I was craving this SO hardcore the other day, and I was given this recipe by a friend. It was so delicious, and I also made some random changes when I made it again, noted at the end.

Quiche Lorraine

9 inch pie crust
(I used a premade organic ww pie crust i had in the freezer)
6 slices of bacon
1 onion, chopped
3 eggs, beaten
1 1/2 cups milk
1/4 teaspoon salt
1 1/2 cups shredded Swiss cheese
1 tablespoon all-purpose flour

Preheat oven to 450 degrees F (230 degrees C).

Line pastry with a double layer of aluminum foil. Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees F (165 degrees C). (Or if using premade crust, cook according to package instructions.)

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender; drain and set aside.

In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shell.


Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving.

I also love to make these crustless in my silicone cupcake things. Mairi adores them like that, so easy to freeze and pop in the microwave for a quick breakfast or snack on a busy day. I also used a dubliner irish cheese in this and omg it was amazing. Peppers and onions are another fave vegetable here.




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