Tuesday, July 19, 2011

Quiche Lorraine

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.

I could go on and on about how rich, creamy, cheesy, and simply fabulous this quiche is, but I'm going to show you how to make it and let you reach your own conclusions.

Isn't that fair and balanced of me?

Start with a pie crust.  One of the refrigerated Pillsbury ones is fine, provided that you let it come to room temperature on the counter before you try to put it into the pie dish.

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.

Easy peasy.

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.

Quiche Lorraine

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.


Bethany said...

Scott wants to call this Bacon Pie. Heck, this may be the only way I can get him to eat quiche b/c he is seriously disturbed.

Katie Pinkston said...

Ahhh, one of my favorites! Looks so pretty on the plate too! PS I am still gorging myself on edamame salad.

Elizabeth said...

I love Bacon Pie! :) Hilarious. Whatever he wants to call it that will make him like it! Katie, you make me laugh! So glad you loved edamame salad as much as me. :)

Kacey said...

I served it with fruit AND muffins...does this make me more or less ridiculous?:) Thanks for the recipe...it was delicious!! I LOVE quiche, and thank God I married a man who likes it too.:)

Elizabeth said...

Kacey, that makes you brilliant! :)

Kelley said...

How do you cook your bacon Elizabeth? Jon and I try all different ways and never seem to get it perfectly crispy.

Elizabeth said...


When I'm making something that needs chopped bacon, I chop it first - before cooking - because then it's easier to stir around and crisp. (I added a picture of this to this post.) So I just put the bacon pieces in the cold skillet and turn the heat on medium-high. Stir around until as crisp as you like. They will go quickly at the end so watch closely.

When I'm just doing strips of bacon, I use the same method - cold skillet - but lay them in a single layer and flip them as they start to brown. I usually flip them several times to make sure one side isn't getting more done than the other. It'll take a few minutes to get it crispy but it will get there.

I like crispy bacon too and this is the way that works best for me!

Elizabeth said...

Oh, and be sure to drain it on a paper-towel lined plate. This allows the extra grease to drain and crisps it a little more!

Kelley said...