QUICHE LORRAINE
The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s. Since then we have gone through what has amounted to the quiching of America. Like ice cream, the quiche appears in all flavors -- from asparagus to zucchini. This recipe makes enough filling for a pie dish. If you use a tart pan, expect to have extra custard.
Provided by Craig Claiborne
Categories brunch, dinner, lunch, pies and tarts, main course
Time 45m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Line a nine-inch pie plate with the pastry. By all means build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.
- Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.
- Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
- Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.
- Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.
- Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.
- Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.
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Deborah Mcglothlan
[email protected]The quiche was good, but the crust was a little soggy.
igor torokk
[email protected]This quiche was a little bland for my taste. I would add more salt and pepper next time.
Isabel Moss
[email protected]I made this quiche for a brunch party and it was a hit! Everyone raved about how delicious it was.
shekh ferdous
[email protected]This quiche was delicious! The filling was creamy and flavorful, and the crust was flaky and buttery. I highly recommend this recipe!
Sylvia Sindane
[email protected]I've made this quiche several times and it's always a hit. It's easy to make and always turns out perfectly.
Nompumelelo Ngwenya
[email protected]This quiche was amazing! The filling was so creamy and flavorful, and the crust was perfectly flaky. I will definitely be making this again.
MUSHAHIDUL ISLAM
[email protected]The quiche was good, but the crust was a little soggy.
SHAWAL ALI
[email protected]This quiche was a little bland for my taste. I would add more salt and pepper next time.
Asinee Watchmaker
[email protected]I made this quiche for a brunch party and it was a hit! Everyone raved about how delicious it was. The crust was especially good.
PRD Berr
[email protected]This quiche was easy to make and turned out perfectly. I used a store-bought pie crust and it was still delicious. I will definitely be making this again.
Md nhaid Khan
[email protected]I've made this quiche several times and it's always a crowd-pleaser. The filling is creamy and flavorful, and the crust is flaky and buttery. I highly recommend this recipe!
Dihaana Muusa
[email protected]This quiche was delicious! I used a pre-made pie crust and it turned out great. I also added some chopped spinach and mushrooms to the filling. It was a hit with my family and friends.