QUICHE LORRAINE
         (This version came to us via Jayne from her friend, Daria Dolan.)

1 9-inch single pie crust, unbaked & well chilled*
1 tablespoon butter, softened
12 bacon slices, fried, drained and crumbled
pound shredded Swiss cheese (1 cup)
4 eggs, well beaten
2 cups heavy cream
teaspoon salt
Dash of nutmeg

  1. Preheat oven to 425 F.
  2. Spread pie crust with butter. Sprinkle bacon and cheese in pie crust.
  3. In medium bowl, with hand beater, beat eggs with the remaining ingredients; pour into crust. Bake 15 minutes.
  4. Turn oven down to 325 F. and bake 40 minutes more or until knife inserted in center comes out clean. Let stand for 10 minutes before serving. (May also be served at room temperature after a longer cooling period.)

Yield:: Serves 6.

*Alternatively, try a baked crust --
Line a 9" pie plate with pastry. Bake "blind" in a 425 F. oven for 15 minutes. Remove; brush bottom with Dijon or Gulden's brown mustard; then bake for an additional 2 minutes. You can also, brush mustard on cooled, partially baked crust just prior to filling if that is more convenient.

It may seem irreverent to put a Bisquick, quickie on the same page with a more traditional approach but I do not think Daria will know or care. These crustless quiches have always appealed to me; good and easy as long as you have ingredients on hand.

Impossible Bacon Quiche

12 slices bacon, crisply fried and crumbled
1 cup Bisquick baking mix
1 cup shredded natural Swiss cheese
1/3 cup chopped onion
1/8 teaspoon pepper
2 cups milk
4 eggs
teaspoon salt

  1. Heat oven to 400 F.
  2. Grease 10-inch quiche dish or pie plate, 10-by-1 inches.
  3. Sprinkle bacon, cheese and onion in the plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.
  4. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes.
  5. Cool 5 minutes.

Yield: 6 servings

These recipes have been kitchen tested.

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