Leftovers are good cold or reheated briefly in the oven or microwave. Great for snacking or a quick breakfast on the run.
MAIN ARTICLE:
Cooking With Eggs: Recipes for Every Meal
Quiche Lorraine Recipe
Prep Time: 20 minutes
Cook Time: 35 to 40 minutes
1 cup shredded Swiss Gruyère cheese (4 ounces)
8 slices bacon, cooked crisp and crumbled
1 9-inch pie crust, baked
6 eggs
1 1/4 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
Heat oven to 375°F. Sprinkle cheese and bacon evenly in bottom of pie shell.
In medium bowl, beat eggs, half-and-half, salt, pepper and nutmeg until blended. Carefully pour over filling in pie shell.
Bake in center of oven for 35 to 40 minutes, or until center is almost set. It should jiggle slightly when dish is gently shaken, and a knife inserted near center should come out clean. Let stand for 5 minutes. Cut into wedges. Yields 6 servings.
Insider Info:
Serve with a tossed salad and fresh fruit dessert.
Leftovers are good cold or reheated briefly in the oven or microwave. Great for snacking or a quick breakfast on the run.
If using a frozen pie shell, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.
No water bath needed. The pie crust protects the custard filling from direct oven heat.
How to tell if it’s done:
Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle. Or test doneness using a thin-bladed knife by inserting it about 1 inch from the center of a one-dish custard, midway between center and edge. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.
Cheese fillings:
Quiche fillings containing cheese may continue to test “wet” even after they are done. Tap or gently shake the dish; remove quiche from oven when the center is almost set but still jiggles a bit.
