Quiche Lorraine

Quiche Lorraine

Adapted from a recipe in the Casserole Cook Book, page 72.
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.
Prep Time 30 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine French
Servings 6 servings

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
  • 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.

Leave a Reply

Recipe Rating




Name
Email
Website