Quiche Lorraine
photo by Outta Here
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Yields:
-
1 pie
- Serves:
- 8
ingredients
directions
- Set out pie crust, eggs to warm to room temperature.
- Cut bacon cross-wise in 1 cm strips (no need to separate).
- Grate 1/2 onion into a small bowl.
- Grate cheese into another small bowl.
- Roll out pie crust into pie plate, roll edges as needed and return to fridge.
- Cook bacon in skillet over medium heat, stir occasionally to separate pieces.
- When browned and slightly crispy, remove bacon with a slotted spoon (leave grease in the skillet) and place on paper towel to drain/dry.
- Remove all but about 1 tbsp of the grease (careful, very hot! It can be discarded).
- Put the onion into the skillet and cook over low heat, mixing occasionally, just enough to take the edge off of the onion taste. Remove heat, leave in skillet.
- Break eggs into a large mixing bowl and add cream. Whisk until mixed.
- Add onion, salt and pepper (e.g. salt: 2 turns on grinder, pepper: 4+ turns) and whisk.
- Fetch pie crust from fridge.
- Crumble the bacon and spread evenly across the bottom of the pie crust.
- Spread the cheese on top of the bacon.
- Gently pour the egg/cream mixture into the pie crust.
- Place the pie plate on a cookie sheet and place in the middle of the oven.
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