Quiche Lorraine

By sandiB2010

Inside this flaky piecrust lies eggs, cheese, and bacon -- all your breakfast favorites. A surprising pinch of nutmeg rounds out the hearty flavors of this comforting dish.

The perfect ratio of milk to eggs produces a tender quiche that sets up perfectly without getting tough.

Ingredients

• 1 recipe for a Single-Crust Pie
• 6 slices bacon or turkey bacon
• 1/2 cup chopped onion (1 medium)
• 5 eggs, lightly beaten
• 1 1/4 cups half and half or light cream
• 1/4 teaspoon salt
• Dash ground nutmeg
• 1 1/2 cups shredded Swiss cheese (6 ounces)
• 1 tablespoon all purpose flour
• Chopped fresh tomato (optional)
• Snipped fresh parsley (optional)

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

Directions

Preheat oven to 450 degrees F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry.

Line the unpricked pastry shell with a double thickness of heavy foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until pastry is golden brown. Remove from oven. Reduce oven temperature to 325 degrees F. (Pastry shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)

Meanwhile, in a very large skillet cook bacon until crisp or cook turkey bacon according to package directions. Drain, reserving 1 tablespoon of the drippings. Crumble bacon finely; set aside. Cook onion in the reserved drippings over medium heat until tender; drain.

In a large bowl stir together eggs, half-and-half, salt, and nutmeg. Stir in crumbled bacon and onion. In a small bowl combine shredded cheese and flour; add to egg mixture. Mix well.

Pour egg-cheese mixture into the hot, baked pastry shell. Bake in the 325 degrees F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. If necessary to prevent overbrowning, cover edge of crust with foil for the last 10 to 20 minutes of baking. Let stand for 10 minutes before serving. If desired, garnish with tomato and parsley.