Yankee Plus Dec 2015
TABLE OF CONTENTS
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- Quiche Lorraine
- > Original recipe yield:
- > 6 servings
- > PREP TIME 20 Min
- > COOK TIME 35 Min
- > READY IN 55 Min
- > INGREDIENTS
- > 1 recipe pastry for a 9 inch single crust pie
- > 6 slices bacon
- > 1 onion, chopped
- > 3 eggs, beaten
- > 1 1/2 cups milk
- > 1/4 teaspoon salt
- > 1 1/2 cups shredded Swiss cheese
- > 1 tablespoon all-purpose flour
> Preheat oven to 450 degrees F (230 degrees C).
> Line pastry with a double layer of aluminum foil. Bake in preheated oven
> 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is
> set. Reduce oven temperature to 325 degrees F (165 degrees C).
> Place bacon in a large, deep skillet. Cook over medium high heat until
> evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2
> tablespoons bacon grease in skillet. Cook onion in reserved drippings
> tender; drain and set aside.
> In a large bowl, mix together eggs, milk and salt. Stir in bacon and
> In a separate bowl, toss cheese and flour together. Add cheese to egg
> mixture; stir well. Pour mixture into hot pastry shell.
> Bake in preheated oven for 35 to 40 minutes, or until knife inserted into
> center comes out clean. If necessary, cover edges of crust with foil to
> prevent burning. Let quiche cool for 10 minutes before serving.