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Friday, February 20, 2009
Lorraine: The manly quiche
Easy Quiche Lorraine
10-12 slices bacon, fried until crisp then crumbled
1 9" unsweetened pie shell (or make your own tart pastry)
4 eggs, beaten
2 cups cream or Half & Half
1 1/4 cups Swiss or Gruyere cheese, shredded
1/2 cup onion, chopped and sautéed (optional)
1 Tbs. unsalted butter
1/2 tsp. salt
1/8 tsp. nutmeg
1/4 tsp. cayenne
Preheat oven to 425°F. When oven is up to temperature, cook pie shell for about 10 minutes or until lightly browned on the inside. In the meantime, sauté chopped onion in butter until slightly softened. Drain on paper towel.
Combine the eggs, cream, salt, nutmeg and cayenne and whisk until well mixed (a food processor works well for this).
Remove pie shell from oven and distribute onion and crumbled bacon over the bottom. Sprinkle a layer of cheese over the onions and bacon, then carefully ladle the egg mixture over all.
Bake at 425°F for 15 minutes, then reduce heat to 325°F and continue baking for another 30 minutes, or until a knife inserted halfway between the center and the edge comes out clean. Remove from oven and allow to rest for 10 minutes before cutting into wedges and serving.
J. Silverheels Gray, 9:37 AM
Of course, the French pronounce it lohr-REN, and it's named after the historical region in France, not after a woman. But then the song wouldn't be as funny. There's just nothing like a bunch of anthropomorphized quiches. Great find!