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Quiche Lorraine

Rich, creamy delicious with smoky bacon flavors and cheesy goodness.

Ingredients

  • Pastry for a one-crust 9 inch pie
  • 4 strips Bacon
  • 1/2 cup Shallots, thinly sliced
  • 1/4 cup Scallions, thinly sliced
  • 1 cup Gruyere cheese, cubed You can also use Swiss cheese.
  • 1/4 cup Parmesan cheese, grated
  • 4 large Eggs, lightly beaten
  • 2 cups Heavy cream Or 1 cup each milk and cream.
  • 1/4 tsp. Nutmeg
  • 1/2 tsp. Salt
  • 1/4 tsp. Black pepper, freshly ground
  • Tabasco to taste

Instructions

  • Heat the oven to 400 degrees.
  • Line a 9 inch pie plate with the pastry. Build up the sides of the pastry on the rim so the custard does not over-flow. Crimp or flute the edges.
  • Cover the bottom of the pastry with a round of parchment paper and add enough dried beans, peas or rice to partly fill the shell. Bake for 10 minutes.
  • Reduce oven temp to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
  • Cook the bacon until crisp and remove it from the skillet. Pour off all but 1 Tbsp. of the fat remaining in the skillet. Cook the shallots/scallions in the remaining bacon fat until they are just transparent.
  • Combine the eggs. Add cream, nutmeg, salt, pepper and Tabasco sauce. Crumble the bacon and sprinkle one half of the bacon into the shell, add shallots/scallions and cheeses. Top with the second half of bacon crumbles.
  • Slide the pie plate onto a baking sheet. Strain the custard mixture into the shell.
  • Bake the pie until a knife inserted 1 inch from the pastry edge comes out clean, about 50-55 minutes. Remove to a wire rack. Let stand for 5-10 minutes before serving.