Recipe

Darianas Quiche Lorraine Recipe

Add Step-by-Step Photos	Dariana / All my dishes 1 year, 4 months ago I have tried a lot of recipes for Quiche Lorraine and this is my all-time favorite. Prep:20m Cook:60m Servings:6	Dariana
	quiche eggs bacon french dinnerpie

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Ingredients

Pastry for Single-Crust Pie

8 slices bacon

1 medium onion, thinly sliced

4 beaten eggs

1 cup half-and-half or light cream

1 cup milk

1/4 teaspoon salt

Dash ground nutmeg

1-1/2 cups shredded Swiss cheese (6 ounces)

1 tablespoon all-purpose flour

tomato wedges

fresh parsley

Directions

Prepare Pastry for Single-Crust Pie. Line the unpricked pastry shell with a double thickness of heavy duty foil. Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F. (Pie shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)

Meanwhile, in a large skillet cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon finely; set aside. Cook sliced onion in reserved drippings over medium heat until tender but not brown; drain.

In a medium mixing bowl stir together the eggs, half-and-half, milk, salt, and nutmeg. Stir in the crumbled bacon and onion. Toss together shredded cheese and flour. Add to egg mixture; mix well.

Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degrees F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes. Garnish with tomatoes and parsley before serving. Makes 6 servings.

Pastry for Single-Crust Pie: In a medium bowl stir together -1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, 1 tablespoon at a time, until all is moistened (use 4 or 5 tablespoons total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed.

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Comments

darbar 1 year, 4 months ago said:
This sounds great! I'm going to have to try it this weekend. Nice presentation too!

dariana 1 year, 4 months ago said:
Thank you, I hope you and your family will enjoy this as much as those in my household do. It is truly a favorite at my dinner table.

watson2167 1 year, 2 months ago said:
I love quiche...thanks for this beautiful recipe, for sure i will try it and i'll let you know how it turn out....Thanks again...