Quiche Lorraine from Theresa Gilliam
You may have guests begging you for your secrets to making this classic preparation. What will you tell them? Will you share the fact that you used two kinds of Swiss cheese? That it is heavy cream that makes the custard so rich and fluffy? We know that the bacon-fat-enriched pie dough is the real secret, but we will never tell!
Ingredients
Serves 6-8
- 1 prebaked 9-inch Tender and Flaky Pie Crust
- ¾ cup cooked and crumbled bacon about 8 slices
- 1 cup shredded Gruyere cheese about 3 ounces
- 1 cup shredded Jarlsberg cheese about 3½ ounces
- 4 large eggs
- 1 cup milk
- 1 cup heavy cream
- 1 teaspoon fresh minced thyme
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
Instructions
- Preheat oven to 375°F.
- Fill the pie shell with bacon and shredded cheese, tossing gently to combine.
- In a medium bowl, whisk together eggs, milk, cream, thyme, pepper, and salt.
- Pour the egg mixture over the filling.
- Bake until the egg filling is puffed up and starting to lightly brown on the top, 20-25 minutes
Notes & Wine Advice
Cool for 10 minutes before serving.