Quintessential Classic Quiche Lorraine

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READY IN: 45mins
SERVES: 4-6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 3
    large eggs, at room temperature, divided see below
  • 1 12
    cups milk, at room temperature
  • 14
    teaspoon ground nutmeg
  • 14
    teaspoon ground red pepper, ie. cayene
  • 1
    cup gruyere cheese, grated, substitute Swiss, Jarlsberg lite works well
  • 9
    inches pie crusts, partially baked, see recipe note
  • 7 -8
    slices crisp bacon, substitute 1/2 C cooked ham, small dice
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DIRECTIONS

  • Preheat oven to 400°F.
  • Partially bake pie crust for 20 minutes. Remove from the oven.
  • TURN DOWN oven temperature to 375°F.
  • Separate one of the 3 eggs, reserving the yolk and white. In a large bowl add 2 eggs and the yolk to bowl, reserving the egg white. You will add the egg white back to this bowl shortly.
  • Using the reserved egg white, liberally brush the bottom and sides of the pre-baked crust. Set aside the crust. Add the egg white to the other eggs and beat lightly.
  • Stir in milk, nutmeg, and red pepper. Whisk until well blended.
  • Sprinkle half the grated cheese over the bottom of the pre-baked pie shell.
  • Top with crumbled bacon or diced ham.
  • Pour in the egg-milk mixture.
  • Sprinkle with the remaining cheese.
  • Reminder: OVEN TEMPERATURE should be 375° before proceeding.
  • Place the pie on the bottom of the oven shelf; bake until lightly browned and a knife inserted into the center comes out clean but moist, 30-35 minutes. My quiche took longer to bake. I added time in 5-7 minute increments until done.
  • *If your pie crust is browning too quickly, cover with strips of aluminum foil.
  • Let quiche cool on a wire rack for 5 minutes; cut into wedges.
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