Quiche Lorraine

By kathya5084

This is a traditional Quiche Lorraine. Very creamy - not dry. I used some leftover crème fraiche instead of cream and it was very creamy. I use a refrigerated pie crust and precooked bacon to make it easy.

Ingredients

• 1 9 inch refrigerated pie crust
• 8 slices bacon, crisply cooked, crumbled
• 1 cup shredded gruyere or Swiss (6 oz)
• 1/3 cup finely chopped onion
• 4 large eggs
• 2 cups whipping cream or half-and-half
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon ground red pepper (cayenne)
• OR
• 1/8 teaspoon ground nutmeg

Preparation

Step 1

Preheat oven to 400 degrees
Prepare pie crust according to directions.
Saute onions, if desired.
Prick the crust and blind bake for 6 minutes.
Reduce oven temperature to 325°F. Sprinkle 1/2 the cheeses in pie crust add bacon, onion and remaining cheese. In medium bowl, beat eggs slightly. Pour into quiche dish. Sprinkle with a little cheese if desired.
Bake 45 to 50 minutes. If it is solid without a pool of uncooked filling in the center, it is done. You may also stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked. Let stand 10 minutes before serving.