Quiche Lorraine

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Breakfast

Ingredients

  • 9 inch deep dish pie crust
  • 5 eggs
  • 11/2 cups heavy whipping cream
  • 2 cups grated Gruyere cheese
  • 1 cup diced, well-cooked and drained bacon
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground nutmeg

Directions

  1. Preheat the oven to 350°F, rack in the middle position.

  2. Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork.

  3. Brush the bottom and inside of your piecrust.

  4. Prick it all over with a fork and bake it in a 350°F oven for 5 minutes.

  5. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediate prick them with the fork to let out the steam.

  6. Combine the eggs with the cream and whisk them until they’re a uniform color.

  7. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche.

  8. Sprinkle the grated cheese in the bottom of your cooled pie shell.

  9. Spread the cup of diced bacon on top of the cheese.

  10. Sprinkle on the salt, and grind the pepper over the top of the bacon.

  11. Sprinkle on the cayenne pepper

  12. Grate the nutmeg over the top.

  13. Put a drip pan under your pie plate. This will catch any spills that might occur when you fill your quiche with the custard mixture.

  14. Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.

  15. Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.

  16. Bake your Quiche Lorraine at 350°F for 60 minutes or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.

  17. Let your quiche cool for 15 to 30 minutes on a cold stove top or a wire rack, and then cut and serve to rave reviews.

Email to a friend | Print this recipe | Back