Quiche Lorraine

Quiche Lorraine

A perfect brunch, potluck or dinner dish this Quiche Lorraine is a classic french flan, with bacon and green scallion in a creamy rich custard.  This recipe has been revised from a Good housekeeping recipe my great Aunt passed on to me and is rich and pretty decadent.

The problem with a lot of modern recipes I’ve tried is that we try to lighten them up and thus don’t get that creamy texture that this Quiche has.  Better to make this less often and don’t scrimp on the ingredients, than to substitute flavor and texture.  This Quiche is relatively easy to make, nearly flawless and easy to transport so it makes an exceptionally good potluck dish.  That, and if you take it to someone else’s house you get to split the calories with them.  Cheers!

Quiche Lorraine – Revised from Good Housekeeping
Makes a 9″ Quiche, serves 6

Quiche Lorraine, Rich and Flavorful
One 9″ pie crust (recipe to follow) or use a commercial crust available in the refrigerator or freezer section of the grocery.

1 – Tablespoon Butter, softened
1 – Lb Bacon, diced
3 – Green onions, diced (use most of the tops also)
4 – Large Eggs
2 – Cups Heavy Cream
3/4 – Teaspoon Salt
1/8 – Teaspoon Ground Nutmeg – (fresh is best)
1/4 – Lb (1 Rounded Cup) Shredded Swiss Cheese

Roll out pastry and trim to a 9″ pie pan.  Refrigerate for 15 minutes.

Heat oven to 425 degrees.  Note – you will turn down the oven after 15 minutes once you put the Quiche in.

In large skillet, brown the bacon till crispy and pour out onto paper towels to drain.   In same skillet lightly (after all the grease has been poured off) saute the green onions for approximately 1 minute.  Remove from heat.

In large bowl whisk together the eggs, add cream, salt and nutmeg and whisk again.  Stir in the grated cheese.

Remove pie crust from refrigerator and butter the bottom.  Spread the bacon on the bottom of the crust and sprinkle the green onions over the top.  Carefully pour the egg, cream, cheese mixture over the bacon and spread the cheese evenly as it tends to mound in the middle.

Bake at 425 for 15 minutes, then reduce oven heat to 325.  Bake an additional 35 minutes or until a sharp knife inserted in the center comes back clean.  Let stand 10 minutes before serving or refrigerate until serving time and then reheat in the microwave for two minutes.  This is good hot or at room temperature.

Basic Pie Crust, makes a single 9″ crust
1 – Cup All Purpose Flour
1/2 – Teaspoon Salt
1/3 – Cup Crisco
4 – Tablespoons of Cold water

In medium sized bowl, mix flour and salt.  Using a pastry cutter, or two knives, cut in the Crisco.  When the Crisco has been reduced to roughly the size of peas, add the cold water and mix lightly until the dough comes together.  Turn onto a flour bread board and knead lightly to form a ball.  Do not overwork the dough.  You can cover the dough and let it rest in the refrigerator at this point if you are not ready to use it or roll out to desired size and fit into a pie pan and flute edges as desired.

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