How to make it

  • Whether you make your own crust or not, we want to first blind bake it. (If you made your own, put it into the freezer for about 30 minutes, if you bought one, it's probably already frozen, so leave it so.) Heat the oven to 425 degrees F. Line your crust with aluminum foil and pie weights or beans to keep it from puffing up; and bake in the bottom third of the oven for 15 minutes, remove from the oven and remove the foil and weights; return to the oven for another 5 minutes or until the bottom is just golden. Set aside to cool.
  • In a medium bowl, whisk together the eggs, cream and milk. Season with nutmeg, salt and pepper.
  • Decrease oven temperature to 375 degrees F.
  • Toss together the cheese and chopped bacon; layer into the bottom of the cooled shell. Pour the egg/cream mixture over.
  • Place in the oven and bake, 45 to 50 minutes or until a knife, when inserted into the center, comes out clean (if the edges become too dark, place strips of aluminum foil over the edges.
  • Allow to stand at least 10 minutes before serving. Serve hot or at room temperature.

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    " It was excellent "
    tablescape ate it and said...
    I;ve had a favorite Quiche Lorraine recipe for years, but it's always good to try something new. Thanks so much for the post.
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