Quiche Lorraine

For this one I took about 1/4 more of pastry and stuff, as this one is a tall removable bottom tart and feeds 6-8 people :Combination below should satisfy 3-4:

  • 1 unbaked crust pie (see recipe for Tart Shell)
  • 12 slices bacon
  • 1 cup shredded Swiss cheese
  • 1/3 cup minced onion –  I added chopped scallion instead
  • 4 eggs, beaten
  • 2 cups light cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon white sugar
  • 1/8 teaspoon cayenne pepper
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place bacon in a large skillet, and fry over medium-high heat until crisp.
  3. Drain on paper towels, and then chop coarsely.
  4. Sprinkle bacon, cheese and onion into pastry shell.
  5. In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper.
  6. Pour mixture into pastry shell.
  7. Bake 15 minutes in the preheated oven.
  8. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean.
  9. Allow quiche to sit 10 minutes before cutting into wedges.
This entry was posted in Not sweet but savoury / Tarty nie całkiem deserowe. Bookmark the permalink.

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