Quiche Lorraine
serves 2-4
This is a classic quiche - rich and creamy, with that delightful crunch of bacon mixed through. Of course, you can make your own crust, but the store-bought ones work out fine.
1 9-inch pie crust
3 large eggs plus 1 egg white
6 ounces thick-cut bacon, diced
1 1/2 cups half-and-half
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon ground nutmeg
prep: 20 minutes
total: 50 minutes
large skillet
1. Bake the pie crust according to the package directions, glazing slightly with beaten egg whites. Keep the oven hot to 375F.
2. In a large skillet, cook the bacon until not quite crisp, about 12 minutes. Drain them on paper towels.
3. Beat together the remaining eggs, half and half, salt, pepper, and nutmeg. Arrange the bacon pieces on the bottom of the pie crust. Pour the egg mixture on top, and bake in the oven until the filling was browned, about 30 minutes.
2. In a large skillet, cook the bacon until not quite crisp, about 12 minutes. Drain them on paper towels.
3. Beat together the remaining eggs, half and half, salt, pepper, and nutmeg. Arrange the bacon pieces on the bottom of the pie crust. Pour the egg mixture on top, and bake in the oven until the filling was browned, about 30 minutes.
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