Tuesday, June 14, 2011

FEED YOUR FACE: A Quick Quiche Lorraine

I love quiche, but especially Quiche Lorraine. What's not to like about bacon, onion, and cheese with a crust?

This one is quick to make, which I like mainly because then it is quick to eat!

The ingredients are:
  • 6 slices of bacon, cut into 3/8" to 1/2" pieces
  • 1 small sweet onion, diced
  • 4 oz. Gruyere cheese, greated
  • 6 eggs
  • 1 cup heavy cream
  • 1 prepared pie crust (either you can make it or Pillsbury can make it for you)
  • salt, pepper, and grated nutmeg to taste
First, place the pie crust in the pie pan (or a small cast iron skillet) and let it rest the entire time you are preparing the recipe.

Place the bacon pieces in a skillet and cook them until they are done. You are the one who decides what "done" is. Remove the pieces with a slotted spoon to a plate lined with paper towels to absorb the excess bacon grease. Let cool.

Toss the onion into the grease left in the skillet, and cook them until they are carmelized. They will be brown anyway because of the hot bacon grease. Snobby people think that's a bad thing. I'm not a snobby people, and I think the color is a good thing. Remove these with a slotted spoon to another plate lined with paper towels to absorb the excess bacon grease. Let cool.

Crack the eggs and place them in a bowl. Beat them by hand until they are smooth. Add the salt, pepper, and nutmeg. Then add the cooled bacon and onion, cream, and cheese, and mix to combine.

Pour the mixture into the prepared pie crust, and pop it into a 350 degree oven for about 50 minutes. Sometimes my oven and my pie plate decide that a whole hour is better, so just check it to see if it is as done as you like.

When you take it out of the oven, let it set for a few minutes (I would say about 10 -- long enough to cut some watermelon to serve with it).

Cut it into 6 wedges and serve.

If there are only two of you, that's okay. Just wrap each cooled leftover piece in clingy plastic wrap, and either freeze or refrigerate. Then you can have some later!

If you want a fancier quiche that will take much longer, this one really looks good: http://www.ouichefnetwork.com/oui_chef/2009/12/bouchons-quiche-lorraine.html
Someday I will make it and will let you know if the extra time and steps are worth it.

In the meantime, I'll just stick with the quick version.
Kathi

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