MISCELLANOUS: This is my favourite version of quiche that goes down well as lunch or as light dinner. With soup and a green salad, the meal is complete.

QUICHE LORRAINE:

 

 

 

1 quantity of short-crust pastry, either home-made (see posted recipe) or store-bought

filling:

    3 eggs                                                         

    1 cup grated gruyere cheese

    1 cup 10% cream                            

    ½ tsp. salt & pepper to taste

    1 oz butter                                      

    8 rasher bacon, diced

    1 red onion, finely sliced                                                    

 

 

 

Roll out pastry to ¼-inch thickness to fit a 9-inch quiche pan, trimming off excess. Refrigerate for at least 30 minutes before using.

 

Preheat oven to 350 degrees F.

 

Beat eggs and cheese together and season with salt and pepper to taste.  In a large skillet, melt butter over medium heat and sauté bacon and onions together for 5 minutes. Remove with a slotted spoon and arrange bacon mixture over the prepared pie crust. Pour in egg and cream mixture.

 

Bake quiche for 20 to 25 minutes or until filling is set and firm to touch.