I'd like to introduce you to my mom's Quiche Lorraine.
If you think you don't like quiche, please read this before continuing. Because anyone who doesn't like quiche is seriously disturbed.
Now that we have that cleared up, you're going to want to put these ingredients on your grocery list so you can make this on Saturday morning for your family.
It's only Tuesday, so you've got plenty of time. You're welcome.
Lay it in a 9-inch deep-dish pie plate and crimp the edges so it looks pretty when it bakes.
My mom is better at crimping than I am, so I asked her to do this one so you wouldn't think I was incompetent.
And now you want to cheese it. We're only using a half a pound of cheese here.
It must be Swiss cheese. And grate it yourself. It melts better. And tastes better. And looks better.
Now let's make the egg mixture. Basically just eggs, heavy cream, salt and pepper.
Put it in a 400 degree oven and let it go for 15 minutes. Turn the oven down to 325 and bake it for another 22-27 minutes until it's done.
Oh my lands is this good.
Serve it with fruit as to not be completely ridiculous.
Or a jumbo muffin if you like being ridiculous.
1 9-inch pastry shell, fitted into a deep-dish 9-inch pie plate
8 oz. Swiss cheese, shredded
4 large eggs
2 cups heavy cream
1/2 tsp pepper
3/4 tsp salt
Using your fingers, crimp the edges of the pie crust. Sprinkle the cheese on the bottom of the crust.
Whisk together the eggs, cream, salt and pepper and pour it over the cheese.
Bake at 400 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and bake another 22-27 minutes. You'll know it's done when the top is slightly browned and a knife inserted in the middle comes out clean (or with a little bit of cheesy goodness on it).
This is good served immediately or at room temperature. If you have leftovers, it reheats well in the oven.