Recipe Cheat Sheet

Quiche Lorraine

1 (9-in) quiche (6 servings) · prep 20 min · total 85 min

Preheat oven to 425°F
Fit the crust into a 9-in pie pan and crimp the edge
1 (9-in) refrigerated pie crustline with foil and weights, bake 425°F 10 minremove weights, bake 5 min more until dry; lower oven to 325°Fscatter into crustpour overbake 325°F 35 to 40 min, until just set in the centerrest 10 min
8 slices baconfry until crisp, 8 to 10 min, crumblecook in 2 Tbsp drippings until soft, 5 min
1 small onion, finely chopped
1 1/2 cups Swiss or Gruyère cheese, shredded
3 large eggswhisk
1 1/2 cups half-and-half
1/2 tsp salt
1/4 tsp black pepper
pinch ground nutmeg
Recipe Cheat Sheet
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Quiche Lorraine, written out

Makes 1 (9-in) quiche (6 servings). Prep 20 min, cook 55 min, ready in 1 hr 25 min.

Ingredients

  • 1 (9-in) refrigerated pie crust
  • 8 slices bacon
  • 1 small onion, finely chopped
  • 1 1/2 cups Swiss or Gruyère cheese, shredded
  • 3 large eggs
  • 1 1/2 cups half-and-half
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • pinch ground nutmeg

Before you start

  • Preheat oven to 425°F.
  • Fit the crust into a 9-in pie pan and crimp the edge.

Directions

  1. Line with foil and weights, bake 425°F 10 min: refrigerated pie crust.
  2. Remove weights, bake 5 min more until dry; lower oven to 325°F: step 1.
  3. Fry until crisp, 8 to 10 min, crumble: bacon.
  4. Cook in 2 Tbsp drippings until soft, 5 min: step 3, onion.
  5. Scatter into crust: step 2, step 4, Swiss or Gruyère cheese.
  6. Whisk: eggs, half-and-half, salt, black pepper, ground nutmeg.
  7. Pour over: step 5, step 6.
  8. Bake 325°F 35 to 40 min, until just set in the center: step 7.
  9. Rest 10 min: step 8.

More Eggs

Based on: [1] [2] [3] [4]