Recipe by pammyowl
I love Quiche Lorraine, and wanted to make it this morning, but was out of half and half. I substituted a mixture of one cup 1% milk, and one cup of heavy cream, and was delighted with the result! And no wonder, the original French recipe is 18% butterfat, which is what this recipe turns out to be. That is what makes this so unbelievably yummy! I make it with My Favorite Pie Crust Splurge once in a while, you deserve it!
Top Review by diner524
Wonderful tasting Quiche Lorraine!!! I made 1/2 of the recipe and used 4 small tart/pie pans which worked out perfectly with the amount of filling. I loved the amount of onion, cheese and bacon for the pies, perfect amounts. I am not a fan of nutmeg in my savory pasta or egg dishes, so also really appreciated the cayenne pepper, again, perfect amount, not too hot but gave a nice little bit of heat at the end of the bites. I made my posted recipe for recipe#474360 for the pie crust and it worked out perfectly to make the 4 mini pies/tarts. As the other reviewer stated, important to pre-cook the pie crust so that you don't have a soggy bottom. I baked my crusts for 10 minutes at 400 degrees and then took them out and let them cool to room temperature prior to adding the filling/ingredients, then followed as written. Thanks so much for sharing the recipe. Made for Everyday is a Holiday Tag Game.
- 9 inches pie crusts
- 1 cup 1% low-fat milk
- 1 cup whipping cream
- 4 eggs
- 1⁄4 teaspoon cayenne pepper
- sea salt
- cracked pepper, to taste
- 1⁄3 cup diced onion
- 10 slices bacon
- 4 1⁄2 ounces grated gruyere cheese (or Swiss)
Directions See How It's Made
- Prepare your pastry dough and line your pie plate and refrigerate the crust while you bake your bacon. 400 degrees for 17 minutes, on a wire rack, over a cookie sheet. Let the bacon cool, so you can handle it.
- Meanwhile, dice the onion, and grate the cheese.
- Place the now diced bacon on the bottom of the pie shell, then the onion, the cheese, and the mixture of the milk, cream,eggs and spices over top. I usually do this with the pie shell already in the oven, to avoid spills.
- Bake at 425 for 15 minutes, reduce heat to 350, and bake for 30-35 minutes longer, until a knife test comes out almost clean. Eggs continue to cook after they are taken out of the oven, so try not to overbake.
- You may want to blind bake the crust, and saute the onions for a few minutes to soften, but I never do. Completely up to the chef!
- Let sit for 15-30 minutes, then enjoy!