QUINTESSENTIAL CLASSIC QUICHE LORRAINE

Quintessential Classic Quiche Lorraine image

Provided by Chicagoland Chef du

Time 45m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 7

3 large eggs, at room temperature, divided see below
1 1/2 cups milk, at room temperature
1/4 teaspoon ground nutmeg
1/4 teaspoon ground red pepper, ie. cayene
1 cup gruyere cheese, grated, substitute Swiss, Jarlsberg lite works well
9 inches pie crusts, partially baked, see recipe note
7 -8 slices crisp bacon, substitute 1/2 C cooked ham, small dice

Steps:

Preheat oven to 400°F.
Partially bake pie crust for 20 minutes. Remove from the oven.
TURN DOWN oven temperature to 375°F.
Separate one of the 3 eggs, reserving the yolk and white. In a large bowl add 2 eggs and the yolk to bowl, reserving the egg white. You will add the egg white back to this bowl shortly.
Using the reserved egg white, liberally brush the bottom and sides of the pre-baked crust. Set aside the crust. Add the egg white to the other eggs and beat lightly.
Stir in milk, nutmeg, and red pepper. Whisk until well blended.
Sprinkle half the grated cheese over the bottom of the pre-baked pie shell.
Top with crumbled bacon or diced ham.
Pour in the egg-milk mixture.
Sprinkle with the remaining cheese.
Reminder: OVEN TEMPERATURE should be 375° before proceeding.
Place the pie on the bottom of the oven shelf; bake until lightly browned and a knife inserted into the center comes out clean but moist, 30-35 minutes. My quiche took longer to bake. I added time in 5-7 minute increments until done.
*If your pie crust is browning too quickly, cover with strips of aluminum foil.
Let quiche cool on a wire rack for 5 minutes; cut into wedges.