Classic Quiche Lorraine
Classic Quiche Lorraine is an moderately easy dinner. Made with pastry for 9-inch pie, 12 slices bacon, cooked and crumbled, 1 c. (4 oz.) shredded swiss cheese, 4 eggs, beaten and 2 c. half and half, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Line a 9-inch quiche dish or pie pan with pastry; trim excess pastry around edges.
Prick bottom and sides of shell with a fork and bake at 425° for 6 to 8 minutes.
Let cool on wire rack. Sprinkle bacon and cheese evenly into pastry shell.
Combine eggs, half and half, salt and pepper; mix well and pour into shell.
Bake the quiche at 425° for 15 minutes.
Reduce heat to 300° and bake an additional 40 minutes or until set.
Yields one 9-inch quiche.
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