Quiche Lorraine
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Pie Dish (9 inch)
Ingredients
- 1 unbaked pie shell, 9 inch, Shortcut
- 8 slices bacon, diced
- 250 grams Swiss cheese, shredded, (8 oz / ½ lb)
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- dash ground nutmeg
- 3 eggs, beaten
- 1¾ cups milk
Instructions
- Preheat your oven to 230° C (450° F), get out a 9 inch pie dish.
- Line the pie dish with the crust, bake for 7 minutes or until just slightly browned. Remove the crust and turn the heat down to 160° C (325° F).
- Fry the bacon in a non stick pan until crisp. Drain and crumble.
- Set 2 tablespoons of bacon aside for topping, place rest in the pie shell.
- Add the cheese on top of the bacon.
- In a mixing bowl, add the flour, salt, nutmeg, eggs, and milk. Mix together.
- Pour milk mixture on top of the cheese. Sprinkle with reserved bacon.
- Bake for 35 to 40 minutes or until the center is almost set. Let cool for 25 minutes.
- Slice and serve, enjoy.
Notes
Fair cost per serving based on the cheese used.
Shortcut: Pie Crust.
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