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Quiche Lorraine
Delicious for Breakfast, Brunch, Lunch or as a Main Dish
Course Breakfast, Brunch, Lunch, Main Dish
Cuisine All-American, French
Keyword cheese, eggs, mushrooms, onions
Prep Time 20 minutes minutes
Cook Time 1 hour hour
Servings 6 servings
Author Lynn / Turnips 2 Tangerines
- 1 9-inch pre-made pie crust
- 8 slices bacon
- 1 medium onion, thinly sliced
- 6 fresh mushrooms, chopped
- 4 beaten eggs
- 1 cup half and half
- 1 cup milk
- 1/4 teaspoon salt
- dash nutmeg
- 1 1/2 cups shredded Swiss cheese or Gruyere cheese
- 1 tablespoon flour
Line unpricked pastry shell with a double thickness of heavy foil.
Bake in a 450 degree oven for 8 minutes.
Remove foil. Bake for 4 to 5 minutes more.
Remove from oven. Reduce oven temperature to 325 degrees.
(Pie shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)
Meanwhile in a large skillet cook bacon until crisp. Drain, reserving 2 tablespoon drippings.
Finely crumble bacon; set aside.
Cook sliced onion and mushrooms in reserved drippings over medium heat until tender but not brown; drain.
In a medium bowl, stir together the eggs, half-and-half, milk, salt and nutmeg.
Stir in the crumbled bacon and onion/mushroom mixture.
Toss together shredded cheese and flour. Add to egg mixture; mix well.
Pour egg mixture into hot, baked pastry shell.
Bake in the 325 degree oven for 50 to 60 minutes or until a knife inserted near the center comes out clean.
If necessary, cover edge of crust with foil to prevent over browning. Let stand 10 minutes.