Atomic Gourmet
Cooking Basicsspacerspacer
Culinary Glossaryspacerspacer
American Cuisinespacerspacer
Hispanic Cuisinespacerspacer
French Cuisinespacerspacer
German Cuisinespacerspacer
Italian Cuisinespacerspacer
The Chefs Menusspacerspacer
nav footer
"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
Recipe search



Quiche Lorraine
spacer
Difficulty Level: EASY
Recipe Id: FRA112

Quiche Lorraine

  • 1 par baked Pie shell
  • 12 slices of cooked, drained and crumbled bacon
  • 1½ c. grated Swiss or gruyere cheese

Mix:

  • 5 lg. eggs
  • 2 C. light cream or ½ & ½
  • ¼ tsp. paprika
  • ½ tsp. salt
  • 1/8 tsp. ground white pepper
  • 1/8 tsp. nutmeg

1. Heat the oven to 400°F. Perforate the pie shells with a fork, Bake for 5-7 minutes, cool on a baking rack.

2. Sprinkle half of the Swiss cheese in the shell then crumble the fried bacon over the cheese. Sprinkle remaining cheese evenly over the bacon.

3. Mix together egg mixture until well-blended and pour slowly over the bacon and cheese, taking care not to create bare spots.

4. Cover pie crust edges with a thin strip of foil.

5. Bake quiche at 400°F for 15 minutes.

6. Reduce heat to 350°F and bake for 20 minutes more.

7. Remove foil covering and bake 10 minutes more.

Quiches may be served as an appetizer or for the main course.


spacer



© 2020 Atomic Gourmet - Powered by infaCORE™