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+ servings

Quiche Lorraine

by

Derek Farwagi

2.80 from 5 votes
Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Cuisine French
Servings 4
Calories

Ingredients
  

  • Refrigerated (not frozen) pie crust for a 9 inch pie pan
  • 8 slices bacon, coarsley cubed
  • 5 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream ( or half and half)
  • A pinch Nutmeg
  • Salt to taste

Instructions
 

  • To prevent the crust from getting soggy when you add the filling, you need to "blind bake" the crust ( bake it without filling). Preheat oven to 350°. Fit piecrust into a 9-inch pie tin and trim edges so they are level with the top. Prick bottom and sides of crust with a fork; bake 8 to 9 minutes or until lightly browned.
  • Remove pie crust and let it cool.
  • While the crust is fooling, prepare the filling. In a large bowl, vigorously beat with a fork the 5 eggs, just as you would do for an omelet. Add cream and milk and beat again. At this stage you may want to add nutmeg.
  • In the cooled pie crust shell, sprinkle cubed bacon and carefully pour egg batter.
  • Bake at 350° for 35 to 40 minutes or until lightly browned and set in middle.
  • Cool for 10 minutes before serving.
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Notes

You can add a half cup of grated cheese to the milk and cream blend but this will disqualify the dish for being called a Quiche Lorraine.