Quiche Lorraine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Flaky butter crust - see recipe6 oz. thick cut bacon, cut into narrow strips2 large eggs2 large egg yolks1 1/4 cups half and half1/4 t. salt1/4 t ground white pepperpinch of nutmeg1 cup grated Gruyere or swiss cheese
On a lightly floured surface, roll out the dough to an 11 inch circile. Fit into a 9 inch fluted tart pan with a removable bottom and trim the edges. (a 9 inch pie pan can be used.) Refrigerate for at least 30 minutes.
Preheat oven to 375 degrees
Line the pastry with parchment paper and fill with pie weights or dreid beans. Bake until the crust is set, 12-14 minutes. Remove the paper and weights and bake until golden brown, 8 - 10 minutes. Remove from the oven and cool on wire rack. Leave the oven on.
In a medium skillet, cook bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use.
Arrange the bacon evenly over the bottom of the baked crust.
In lge bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed and set yet still slightly wiggly in the center, 30 - 35 minutes.
Remove from the oven and let cool on a wire rack for 15 minutes before serving. Serve with a simple salad.
Serving Size: Makes 6 wedges
Number of Servings: 6
Recipe submitted by SparkPeople user BITTYGIRL51.
Preheat oven to 375 degrees
Line the pastry with parchment paper and fill with pie weights or dreid beans. Bake until the crust is set, 12-14 minutes. Remove the paper and weights and bake until golden brown, 8 - 10 minutes. Remove from the oven and cool on wire rack. Leave the oven on.
In a medium skillet, cook bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use.
Arrange the bacon evenly over the bottom of the baked crust.
In lge bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed and set yet still slightly wiggly in the center, 30 - 35 minutes.
Remove from the oven and let cool on a wire rack for 15 minutes before serving. Serve with a simple salad.
Serving Size: Makes 6 wedges
Number of Servings: 6
Recipe submitted by SparkPeople user BITTYGIRL51.
Nutritional Info Amount Per Serving
- Calories: 337.8
- Total Fat: 27.8 g
- Cholesterol: 189.2 mg
- Sodium: 642.6 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.0 g
- Protein: 18.2 g
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