Quiche Lorraine

By Valarie

Ingredients

• 1 9'' store-bought refrigerated pie dough
• 10 slices bacon, chopped into 1/2'' pieces
• 1/3 cup onion, chopped
• 1-1/4 cup Emmentaler cheese, shredded
• 4 large eggs
• 1-2/3 cups heavy whipping cream
• 1/4 tsp salt
• 1/4 tsp ground white pepper
• 1/8 tsp ground nutmeg
• 1/4 cup fresh flat leaf parsley, chopped

Details

Servings 1
Adapted from qvc.com

Preparation

Step 1

Position an oven rack at the bottom of the oven and preheat to 400°F.

Cook the bacon until crisp in a large skillet set over medium heat. Remove the bacon from the skillet with a slotted spoon and place it onto a paper towel-lined plate to drain.

Discard all but 2 tablespoons of the bacon fat from the pan and add the chopped onion. Cook until soft and translucent, about 5 minutes. Sprinkle the bacon, onion, and shredded cheese into the par-baked pie shell.

Whisk together the eggs, cream, salt, white pepper, nutmeg, and parsley in a medium-size bowl. Pour the mixture evenly over the bacon, onions, and cheese. Bake for 40-50 minutes, or until a knife inserted 2-1/2'' from the edge comes out clean and is light golden brown in color.

Let the quiche sit for 15 minutes before cutting and serving.