QUICHE LORRAINE

Ingredients

• 1 frozen 9-inch pie crust
• 1/4 pound thick hickory smoked bacon
• 1 small onion, finely chopped
• 5 large eggs
• 1 cup heavy whipping cream
• ¾ cup milk
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground nutmeg
• 1 ¼ cup grated Gruyère cheese
• 1 tablespoon chopped fresh parsley or chives

Instructions

Follow package directions to pre-bake the pie crust. Let cool on a rack.
Line an old baking sheet with bacon and cook at 375 degrees for 15 minutes, turning halfway through. Reserve 1 1/2 tablespoons bacon fat.Place the bacon on paper towels to drain. Once cooled, chop roughly.
Reduce oven to 350 degrees.
Pour the bacon fat into a small skillet and cook the onions until soft and lightly browned. 5-7 minutes. Whisk together
eggs, heavy cream, milk, black pepper, nutmeg and cooked onions.Add 1 cup Gruyere cheese and the bacon. Pour over the cooled, cooked base. Top with remaining cheese and parsley.
Bake for about 35-40 minutes or until lightly golden brown. It’s ready when it’s slightly curled in the middle but the edges are firm.The medium is fully cured when you take it out of the oven. Allow to cool for 1 hour before cutting.

Notes

This quick and easy recipe calls for frozen pie crust, but if you have time you can also make homemade pie crust. You only need the bottom crust, so halve the recipe or, better yet, double this quiche recipe and make 2.
The cream and milk can be replaced with an equal amount of half and half.Gruyere is a type of Swiss cheese that melts gently. It’s worth the search because it gives this egg cream its unique and delicious taste.
Refrigerate the quiche for at least 1 hour before slicing. If you have time, prepare the quiche the day before and refrigerate it overnight. Remove from refrigerator to warm to room temperature 30 to 40 minutes before serving.Serve hot or at room temperature for breakfast, lunch or dinner.

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