I can’t think of a more satisfying meal than quiche – and easy Quiche Lorraine to be specific. Serve this up for breakfast, lunch or dinner and kids love it too (bacon cheese and eggs, what’s not to love???) I usually double the recipe and freeze the second pie. If you’d like to skip the pastry, Marie Callender’s does a great frozen pie shell. And if you’re looking to skip the crust completely – pour the filling into a muffin tin to bake it, just as tasty!
- 1 1/4 cups all-purpose flour
- 1/2 tsp. salt
- 8 Tbs. (1 stick) chilled unsalted butter, cut into
- 1 to 2 Tbs. ice water
- 6 lean bacon slices
- 3/4 cup heavy cream, at room temperature
- 3/4 cup milk, at room temperature
- 3 eggs, at room temperature
- 1 Tbs. unsalted butter, melted
- 1 cup shredded Gruyère cheese (or cheese of choice)
- Salt and freshly ground black pepper, to taste
- Cayenne pepper, to taste
- Freshly grated nutmeg, to taste
- To make the pastry, in a bowl, stir together the flour and salt.
- Add the butter and, using a pastry blender or your fingertips, work the ingredients together quickly until the mixture resembles oatmeal.
- While quickly stirring and tossing with a fork, add the ice water a little at a time just until the dough begins to hold together.
- Gather the dough into a ball, wrap it in plastic wrap and refrigerate for 30 minutes.
- Position a rack in the lower third of an oven and preheat to 425ºF.
- Using a lightly floured work surface, using your hands, flatten the ball of dough into a disk. Dust it with flour and roll out into an 11-inch round. Fit carefully into a 9 or 10-inch tart pan, or a 9-inch glass pie dish. If using a tart pan, trim the dough even with the pan rim. If using a pie dish, trim the dough to allow a 1-inch overhang, then fold under the overhang and flute the edges. Prick the dough in several places with fork tines and refrigerate for 10 minutes.
- Partially bake the pastry shell until it just begins to color, 10 to 12 minutes. If the pastry puffs up during baking, prick again with a fork to release the steam. Remove from the oven and set aside. Reduce the oven temperature to 375ºF.
- To make the filling, in a fry pan over medium-high heat, fry the bacon until crisp and golden, 3 to 5 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble into small bits. Scatter the crumbled bacon over the bottom of the pastry shell.
- In a bowl, combine the cream, milk, eggs and melted butter. Using a whisk or fork, beat until well blended. Stir in the cheese and season with salt, black pepper and cayenne pepper. Pour into the prepared pastry shell and sprinkle the top lightly with nutmeg.
- Bake until the filling has set and a toothpick comes out of the center of the cooked filling comes out clean, 25 to 30 minutes.
- Remove from the oven and let stand for several minutes before serving.
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