Description
I discovered quiche Lorraine while studying French in high school. After trying many recipes over the years and being dissatisfied with each one I have put my own spin on this classic recipe that results in a crisp crust and tender custard. Serve with a side salad if desired. Bon appetite!
Ingredients
- 4 slices bacon
- 1 (9 inch) frozen deep dish pie crust, thawed
- ½ cup diced white onion
- 1 clove garlic, minced
- 1 cup half-and-half
- ½ cup sour cream
- 4 large eggs, beaten
- ½ cup shredded Swiss cheese
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ cup chopped fresh parsley
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Place bacon in a large skillet and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain bacon slices on paper towels; crumble. Reserve about 2 tablespoons bacon drippings in the skillet.
- Cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened
- 5 to 10 minutes.
- Place thawed pie crust in a pie dish; prick holes in the bottom and sides of crust using a fork.
- Bake crust in the preheated oven until lightly browned
- about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).
- Whisk half-and-half and sour cream together in a bowl; beat eggs into half-and-half mixture. Mix Swiss cheese
- salt
- black pepper
- and cayenne pepper into half-and-half mixture; add bacon
- onion mixture
- and parsley. Pour mixture into the crust.
- Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean
- about 45 to 50 minutes. Cool for 10 minutes before slicing into wedges.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 8