Quiche Lorraine

What do you do when you literally have a ton of eggs (like 17 dozen!!)?  Well, you make quiche!!  I have always wanted to try Quiche Lorraine.  When you think of quiche, at least for me, this one always comes to mine.  So off to the Internet I trotted!  So many different recipes . . .

The recipe I chose was by Emeril Lagasse.  I have never tried any of his recipes, but this one sounded good and, fortunately, I had most of the ingredients - as always I had to do a bit of improvising and I will not those below.

Quiche Lorraine by Emeril Lagasse

Ingredients

Single pie crust

6 ounces thick cut bacon
2 large eggs
2 large egg yolks
1 1/4 cup half and half ** (I didn't have, so I just used whole milk)
1/4 tsp white pepper ** (I didn't have, so I just used black pepper)
pinch of ground nutmeg
1 cup grated Gruyere or Swiss ** (I had smoked Gruyere cheese)

Directions:

Make the pie crust according to your directions
Roll out the dough to fit into a 9 inch tart pan with a removable bottom or a 9 inch pie pan.  Refrigerate for 30 minutes.
Preheat the oven to 375F
Line the pie dough in the tart pan/pie pan with parchment paper and pie weights (I used dried beans).

Bake until the crust is set, about 12 to 14 minutes.  Remove the weights and paper and bake for an additional 8 to 10 minutes until the crust is a golden brown.  Leave the oven on.
In a medium skillet, cook the bacon until crisp (beware family members will appear out of nowhere to eat bacon!!!).  Remove bacon and let drain on a paper towel.
Crumble the bacon and scatter around the bottom of the pie crust.

In a large bowl, whisk the eggs, yolks and half and half (or milk) together.  Add the remaining ingredients.
Pour over the crust and bake until the custard is golden and puffed, roughly 30 to 35 minutes. 

The center might still be slightly wiggly (that is ok!).
Remove from the oven and let cool on a wire rack for about 15 minutes before serving.

 
Entire Recipe:

Quiche Lorraine by Emeril Lagasse

Ingredients

Single pie crust

6 ounces thick cut bacon
2 large eggs
2 large egg yolks
1 1/4 cup half and half ** (I didn't have, so I just used whole milk)
1/4 tsp white pepper ** (I didn't have, so I just used black pepper)
pinch of ground nutmeg
1 cup grated Gruyere or Swiss ** (I had smoked Gruyere cheese)

Directions:

Make the pie crust according to your directions
Roll out the dough to fit into a 9 inch tart pan with a removable bottom or a 9 inch pie pan.  Refrigerate for 30 minutes.
Preheat the oven to 375F
Line the pie dough in the tart pan/pie pan with parchment paper and pie weights (I used dried beans). 
Bake until the crust is set, about 12 to 14 minutes.  Remove the weights and paper and bake for an additional 8 to 10 minutes until the crust is a golden brown.  Leave the oven on.
In a medium skillet, cook the bacon until crisp,  Remove bacon and let drain on a paper towel.
Crumble the bacon and scatter around the bottom of the pie crust.
In a large bowl, whisk the eggs, yolks and half and half (or milk) together.  Add the remaining ingredients.
Pour over the crust and bake until the custard is golden and puffed, roughly 30 to 35 minutes.  The center might still be slightly wiggly (that is ok!).
Remove from the oven and let cool on a wire rack for about 15 minutes before serving.

Enjoy!!

Comments:

This was a winner!  The resident experts loved it.  It is a very easy meal to make and not very expensive.  This definitely will be a repeat dinner!