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Quiche Lorraine

January 27, 2011

Quiche is a classic French dish however came from the German word “kuche” which resulted in ‘kische” and finally the french word “quiche.  It began as a custard with egg and cream, bacon was later added and finally cheese.  If you only make one quiche in your life make a “Quiche Lorraine”.  If you can make this quiche you can any other vegetables and have a different quiche every day of the year.  When I make this I generally make two and freeze one for a later date.  Just carefully wrap with foil tightly and freeze on a flat surface.

 

Quiche Lorraine

Ingredients

  • 1 9″ Pie Shell (prepare or store bought)
  • 4 Lg. Eggs
  • 1 C. Heavy Cream
  • 1/8 t. Nutmeg
  • 1/2 lb. Bacon (cut in 1″ pieces)
  • 1/2 lb. Swiss Cheese (cut in bite size pieces, chopped or shredded)
  • 2-3 Juliette Tomatoes (per person for garnish)
  • Fresh Parsley (for garnish)

Preparation

  1. Prepare pie shell (or defrost store-bought shell)
  2. Saute bacon until just crispy
  3. Whisk eggs, heavy cream and nutmeg (or in a blender)
  4. Line bottom of pie shell with the bacon and cheese
  5. Pour the egg mixture over the bacon and cheese
  6. Bake at 350 degrees for about 40-50 minutes
  7. Remove when firm, rest for 5-10 minutes
  8. Plate and add garnishes

(Serves 6-8) (Maybe only 4 if for Brunch)

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