Quiche Lorraine
QUICHE LORRAINE
1 unbaked 9-inch quiche shell or pastry shell
1 pound bacon, cut into 1/2 inch pieces
1/4 cup chopped green onions
2 cups (1/2 pound) shredded Swiss cheese, divided
6 eggs, beaten
1 cup whipping cream (unwhipped)
1/2 teaspoon salt
Dash of cayenne pepper
Dash of white pepper
1/8 teaspoon ground nutmeg
Ground nutmeg
Prick bottom and sides of quiche shell with a fork; bake at 425 degrees for 6 to 8 minutes. Set aside.
Saute bacon and onion in a skillet until browned; drain well, and sprinkle evenly in pastry shell. Sprinkle with 1 cup cheese and set aside.
Combine eggs, whipping cream, salt, pepper, and 1/8 teaspoon nutmeg; mix well. Pour over cheese layer and top with remaining cheese. Sprinkle lightly with nutmeg. Bake at 350 degrees for 45 to 55 minutes or until set. Yield: about 6 to 8 servings.
Recipe by Mrs. Carter Scott of Roswell, Georgia - Published in Southern Living 1979 Annual Recipes
NOTES: If you do not have a quiche dish, a pie pan works fine. It will make a really full standard pie pan, but not quite enough for a deep dish pie pan.
I made this recipe as written for many years but have found that it is easier and better with these changes. Cook bacon and drain. I chop up my bacon and green onions together in the food processor. I also chop the Swiss cheese in the food processor. Beat the eggs in a large bowl, then add the cream, bacon, onions, cheese and spices, mix together and pour into the precooked pastry shell. Sprinkle the top with nutmeg and cayenne pepper before baking. Bake as directed. We prefer the flavor when the ingredients are incorporated rather than layered.
Replies to This Discussion
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Permalink Reply by Sandra Smiley on
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Ours, too, Katy. I have been making it since I got the cookbook in 1979. I posted the recipe because Gali is looking for ways to use a lot of eggs. Her hens are in overdrive.
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Permalink Reply by Katy Nott on
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haha Sandra, yes I saw the comment from her in the other discussion. Lucky girl - oh for a fresh egg straight from the chicken!
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Oh, I agree, Katy! I buy them locally whenever they are available. Nothing like free range eggs. I even like duck eggs - so rich. If I were not too lazy, I would have chickens myself.
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