Friday, December 10, 2010

A Simple Quiche and A Winner!

I must start off by admitting that though I've show images of my quiches on here plenty I have never shared the recipe for our quiche lorraine because, well, I'm selfish.  I am sometimes not so nice in sharing recipes, it's something I'm working on.  I am pretty well known for it, it's always a hit, even for those who usually aren't huge fans of quiche.  The texture is perfection, soft, almost like a firm custard, never rubbery.  It's my husband's favorite food, and it's something we make at least once a month.  Since moving here I've become a bit more bold in my food experimentation and quiche has definitely been the go to for trying new flavors.  
But it all starts from the basic recipe (which I did share with the recipe for Mediterranean quiche and forgot!) and then I just play with the add ins.  Since one of my roommates at Relevant, Miss Debi, and my lovely friend, Miss Katie have asked me for the recipe I decided in the season of giving at Christmas time it was time for me to share.  So here is quiche lorraine.  If you decide to give it a whirl and add different ingredients I'd love to hear!  I think a link up day of quiche sounds amazing!

Quiche Lorraine

* I 9-inch single pie crust
* 4 eggs, beaten
* 12 slices of bacon (6 if thick cut)
* 1 c. shredded gruyere cheese (you can use reg. swiss, but it won't have the same taste)
* 1/3 c. minced onion
* 2 c. light cream (I've found that in a pinch, half and half works well too)
* 3/4 tsp. salt
* 1/4 tsp. sugar
* 1/8 tsp. cayenne pepper
* a little bit of good dijon mustard (I recommend Maille, once you use it, grey poupon will never be good enough again!)

Pre-heat oven to 425F.  Place bacon in a large skillet and fry over med-high heat until crisp.  Drain well on paper towels. (I usually smoosh them, because I can't handle a lot of grease.)  Chop bacon coarsely.  Brush bottom of pie crust with dijon mustard, not too much, you want just a hint.  Mix together the bacon, cheese, and onion in a bowl to distribute evenly and then sprinkle into the pie crust (even it out).  In a med. bowl whisk together the eggs, cream, sugar and spices.  Pour mixture into the pastry shell.

Bake for 15 min. in the pre-heated oven and then reduce heat to 350F and bake an additional 30 min. or until a knife inserted 1 inch from edge comes out clean.  Allow quiche to sit at least 10 min. before cutting into wedges.  (I usually insert the knife in the middle since it's the last to be done otherwise I've had it a couple times be found to be too soft and have to go back in.  But keep in mind because of the cream the egg will not be super firm, but more thick custard-like.)

 * As for the DaySpring Jesus is the Gift giveaway (which I kinda forgot about) the winner is number 6 MissRis!  I'll be e-mailing you your code!


  1. Your quiches look gorgeous and delicious. I've never been able to make a proper quiche (tried several times); eventually gave up, having found that my local supermarket offered excellent quiches.

    But nothing that looks this good...

  2. OMG those look AMAZING! I will let you know how much first one goes tomorrow! Thanks for sharing lady :)

  3. Are you using pie shells? I know you can make a pie crust easily, but I was just wondering if you prefered the convenience? And if so, of course I was wondering which brands you recommended . . .

  4. BigLittleWolf, I do hope you will try this and let me know how it goes for you! I've never been able to mess it up.

    Katie, looking forward to hearing how they like it. I'm sure you'll do great!

    Rose, I make my own pie dough. I almost always use the same crust recipe for sweet or savory since mine only has flour, butter, ice water and some salt. When I rendered lard this summer I gave that a whirl in the crust and it made it superbly flaky. The only pre-made crust I've ever tried was a pillsbury back in college and I really don't like the texture or taste of it. But I will ask around to see if anyone I know has a good brand to recommend!

  5. Thanks for sharing Kalee. It's looks so amazing! Also, thanks for the variety of fillings. I have to say that I'm finally not afraid of making pie crusts anymore, woohoo!