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Quiche Lorraine

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I’ve got a fridge full of leftover cheese that I don’t want to waste, including a large tub of shredded gruyere.  One of my favorite ways to use gruyere is in Quiche Lorraine. Doesn’t get much better than gruyere and bacon in a pie crust! I like to add sauteed onions, but if you’re not an onion fan, leave them out. Quiche makes a delicious breakfast, lunch, or dinner meal! It reheats nicely in the oven, making it a convenient dish to prepare ahead of time.

Today’s schedule does not include time for making a pie crust, so I’ll be using a frozen pastry shell. But, if you’re feeling sassy, go ahead and whip up your own buttery pie crust for this recipe!

Quiche Lorraine

Quiche Lorraine

Ingredients

  • 1 pie crust, homemade or frozen
  • 1 tablespoon butter
  • 8 oz. bacon, chopped
  • 1 medium onion, chopped
  • 3/4 cup gruyere cheese, shredded
  • 5 eggs
  • 1 cup half and half
  • 2 tablespoons chives, chopped
  • Salt and pepper
  • Pinch of ground nutmeg

Directions

Preheat oven to 375 degrees. If using a frozen pie crust, allow it to thaw in the fridge for 20-30 minutes before using. Line pie crust with a piece of foil.  Fill with dry beans.  Bake in oven for 15 minutes.  Remove foil and beans.  Return to oven for another 5 minutes. (You can save the dried beans to reuse as pie weights.)

In a saute pan, melt 1 tablespoon butter.  Saute the chopped bacon over medium heat until it is cooked, about 10 minutes. Using a slotted spoon, remove bacon from the pan and place it over a double layer of paper towels to remove the excess grease. Sprinkle the bacon into the pie shell. Add onions to the bacon grease remaining in the pan.  Cook onions for about 5 minutes until they are soft and slightly caramelized. Drain over a paper towel. Sprinkle the onions over the bacon.  Distribute the gruyere evenly over the bacon and onions.

In a bowl, whisk together the eggs, half and half, and seasonings.  Pour over the bacon, onions, and cheese, being careful not to overfill.

Place the pie shell on a baking sheet. Bake on the bottom rack for 35-45 minutes, until the filling has set in the middle. (You’ll know because it won’t wiggle anymore.)

Allow it to cool slightly before serving.  Serve with a side of spring greens and balsamic vinaigrette.

Quiche will keep well in the fridge for a couple days.  You can reheat it in a 200 degree oven until warm.

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5 responses »

  1. Can I live at your house?? That looks amazing!

    One thing I like to make is a crustless quiche- I try to avoid carbs on my diet. It’s the same basic concept, just a buttered pan instead of a crust and maybe one more egg to hold it together.

    Reply
  2. Thank goodness! I’ve been looking for a new quiche recipe – I am going to make a modified version of yours right now. [Sadly, I’m not stocked with Gruyere.] By he way, my kids call quiche, “Egg cakes”. Keep cooking & posting…

    Reply
  3. This was delish!! My husband and I gobbled down half in one sitting, and the rest was finished for lunch the next day! :)

    Reply
  4. I was looking for a quick easy quiche recipe and this fit the bill perfectly. It was delicious!

    Reply
  5. made this tonight — I love anything with gruyere cheese. I made lots of quiches when I was a teenager (really? weird huh)… and now 25 years later I’m starting up the quiches again. Thanks for the easy recipes.

    Reply

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