Quiche Lorraine
Assuming you already have a pie crust a quiche is easy, tasty, and impressive. Even James Bond can make a quiche
Ingredients
- 3 eggs
- 1 egg yolk
- 1 cup milk (lowfat or whole)
- 3-4 strips of bacon, cooked (not too crisp)
- 1 cup of grated gruyere cheese
- Salt + Pepper to taste
- 1 9″ pie crust
How To
Your pie crust should be par-baked before starting. If you are using a frozen pie crust, place it in the oven at 425º F for 15-20 minutes, until the edges just start to brown.
When your pie crust is ready, turn the oven down to 350º F.
In mixing bowl, gently beat 3 eggs and one yolk with approx 1/2 teaspoon of salt (to taste). Add pepper to taste. Whisk in one cup of milk.
Spread gruyere cheese evenly in the bottom of the pie crust. Chop cooked bacon, and spread evenly over the cheese. Slowly pour the egg and milk mixture into the pie crust. Pouring slowly will keep the cheese on the bottom, which will keep the crust from getting soggy.
Carefully place the filled pie crust onto the center rack of the oven, and bake for 30 to 45 minutes. The center of the quiche should still be slightly jiggly, the edges will have completely set.
Pull the quiche from the oven and let rest for 10 minutes or so. The center of the quiche will finish cooking, and it will hold together better when cut.
Serve a slice with a simple salad and a glass of white wine. Or eat greedily over your sink when no one is looking.