NEW QUICHE LORRAINE

New Quiche Lorraine image

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!

Provided by MKCortes (Latin Goddess)

Categories Breakfast and Brunch Eggs Quiche

Time 1h25m

Yield 8

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 391 calories, Carbohydrate 27.1 g, Cholesterol 134.2 mg, Fat 27.7 g, Fiber 2.4 g, Protein 10.2 g, SaturatedFat 12.3 g, Sodium 477.4 mg, Sugar 0.8 g