Classic Quiche Lorraine
Author: Maryann Ridini Spencer
- 1 -9.5 inch pie shell (from scratch and/or refrigerated pie crust)
- 8 slices (1/2 pound of bacon), cooked crisp and cut small
- 6 eggs
- 2 T. flour
- ½ tsp. salt
- dash cayenne
- 2 c. (1/2 lb) Gruyère cheese (shredded)
- 1 small onion, diced
- 1 ½ c. milk
- extra virgin olive oil
- Pre-heat oven to 350 degrees.
- In a skillet on the stovetop, sauté the onion in olive oil until golden.*
- Combine eggs, mil and seasoning, mix well.
- Toss cheese with flour.
- Add cheese mixture, bacon and sautéed onions to egg mixture, pour into shell.
- Bake at 350 degrees F for approximately 50 minutes until top is lightly golden. Insert a toothpick or knife into the center of the quiche and make sure it comes out clean.
- Let stand 10 minutes to cool before serving. You can also serve cold. Another great tip – make this recipe a day before and keep in the fridge. Let the flavors marinate over night. Then, heat before serving.
Use Gruyère cheese for a classic Quiche. Also note, for freshness & taste only use the BEST quality cheeses for this recipe…no packages of shaved cheese. Sometimes I like to use a combination of cheeses. Experiment to what works best with your palate. If you’d like to make a Spinach Quiche, saute 2 c. fresh spinach with the onion. Also add in 3-4 diced cloves of garlic. Cook until spinach is wilted.
Below is a Quiche I photographed that my sister Kathy made with sliced mushrooms!
©2011 – Maryann Ridini SpencerGoogle+