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| CLASSIC QUICHE LORRAINE | |
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1 unbaked 9-inch pastry shell 1/4 to 1/2 medium onion, thinly sliced or diced 3 eggs, beaten 2/3 cup half and half 2/3 cup milk 1 tbsp. all-purpose flour 1/2 tsp. salt 1 1/2 cups shredded Swiss cheese (or your favorite) 1/2 lb. crisp bacon (8 slices) 1/2 cup cooked vegetable (optional) Bake pastry shell at 450°F for 10 minutes or until nearly done. Remove from oven, reduce heat to 325°F. In 2 tablespoons of bacon drippings, cook onion until tender, drain. In bowl, stir together eggs, half and half, milk, flour and salt. Stir in bacon, onion and cheese and vegetable and mix well. Pour in warm pastry shell. If necessary, cover edge with foil to prevent overbrowning. Bake at 325°F for 40 to 50 minutes or until set in center. Let stand 10 minutes before serving. | |
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Hints: 1. Line pastry shell with foil and use weights or beans to prevent puffing during prebake. 2. To cut down on the bacon grease, mince the onions and add them directly to the egg mixture. 3. Double the recipe for a "deep dish quiche and bake longer at about 350°F. Be sure to cover with foil if it is browning too quickly. BTW, our favorite cheese is a good quality Gruyere.