QUICHE LORRAINE
I love Quiche Lorraine, and wanted to make it this morning, but was out of half and half. I substituted a mixture of one cup 1% milk, and one cup of heavy cream, and was delighted with the result! And no wonder, the original French recipe is 18% butterfat, which is what this recipe turns out to be. That is what makes this so unbelievably yummy! I make it with Recipe #483999 Splurge once in a while, you deserve it!
Provided by pammyowl
Categories Savory Pies
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare your pastry dough and line your pie plate and refrigerate the crust while you bake your bacon. 400 degrees for 17 minutes, on a wire rack, over a cookie sheet. Let the bacon cool, so you can handle it.
- Meanwhile, dice the onion, and grate the cheese.
- Place the now diced bacon on the bottom of the pie shell, then the onion, the cheese, and the mixture of the milk, cream,eggs and spices over top. I usually do this with the pie shell already in the oven, to avoid spills.
- Bake at 425 for 15 minutes, reduce heat to 350, and bake for 30-35 minutes longer, until a knife test comes out almost clean. Eggs continue to cook after they are taken out of the oven, so try not to overbake.
- You may want to blind bake the crust, and saute the onions for a few minutes to soften, but I never do. Completely up to the chef!
- Let sit for 15-30 minutes, then enjoy!
Nutrition Facts : Calories 506.1, Fat 41.1, SaturatedFat 18.9, Cholesterol 212.9, Sodium 419.2, Carbohydrate 18.1, Fiber 1.3, Sugar 2.8, Protein 16.2
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