Quiche Lorraine Recipe

Quiche Lorraine Recipe~I received a Joy of Cooking book for a wedding gift more than 30 years ago! The classic quiche recipe in that book has been my go to for many occasions. From the elegant engagement brunch I posted, to my office meeting that I made these for yesterday. I have modified as seen here, I made one with ham & pepper jack cheese and one classic. I warm the milk in the microwave prior to adding the eggs. Easy & quick with a pre-made pie dough.

Bon Appetit!

Quiche Lorraine from The Joy of Cooking
[Makes one 9” quiche ~ heat oven to 375 degrees]

• 1 pie crust
• 3 eggs
• 2 cups milk or cream (I used non-fat half & half)
• 1/4 pound bacon, cut into 1-inch strips and fried(I used turkey bacon)
• 1/2 cup of grated or diced Swiss cheese (cheaper than the classic    Gruyére)
• 1 Tbsp chopped fresh chives or scallions
• sea salt and fresh-ground pepper
• freshly-grated nutmeg (or a few pinches of it)

Pierce pie crust with fork, brush the bottom of the pie crust with egg white. Cook the bacon in a skillet until almost crisp. Drain on paper towel. Meanwhile, heat milk and/or cream until just scalded (but not boiled,*I microwaved 2 minutes). Cool hot mixture for just a bit after it scalds. Add slightly beaten eggs to the milk mixture and beat fast and well (so eggs don’t cook! I used my braun). Add salt, pepper, nutmeg and chives.

Place bacon and cheese at bottom of pie crust and add beaten egg-milk mixture. Bake for about 35 minutes or until lightly browned (and knife comes out clean from the custardy middle).

Enjoy warm or cold, but let cool a bit before serving as it won’t quite be set.