Quiche Lorraine

Name: Quiche Lorraine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 454 grams bacon, cut into 1/2-inch pieces; 6 larges eggs, beaten; 59 milliliters green onions, chopped; 0 teaspoons ground nutmeg; 1 Dash ground red pepper; 237 milliliters heavy cream; 1 Dash white pepper; 400 grams 1/2 package refrigerated piecrusts; 227 grams Swiss cheese, grated and divided; 1 teaspoons table salt

You can never have too many main course recipes, so give Quiche Lorraine a try. One serving contains 965 calories, 30g of protein, and 77g of fat. This recipe serves 6. This recipe is typical of Mediterranean cuisine. If you have ground nutmeg, eggs, heavy cream, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to425.Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork; bake 6 to 8 minutes or until lightly browned. Reduce oven temperature to 35

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Pie Crust

Crust

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Oven

Cool piecrust on a wire rack with preparing filling.

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Pie Crust

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Wire Rack

Cook bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy; drain on paper towels.

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Bacon

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Paper Towels

Frying Pan

Sprinkle bacon over bottom of pie shell.

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Pie Crust

Bacon

Sprinkle green onions over bacon; sprinkle half of Swiss cheese over onions.

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Green Onions

Swiss Cheese

Onion

Bacon

Whisk together beaten eggs and next 5ingredients. Carefullypour egg mixture over cheese.

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Cheese

Egg

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Whisk

Sprinkle remaining cheese over egg mixture.

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Cheese

Egg

Bake at 350 for 35 to 40 minutes or until lightly browned and set in middle. Cool 15 minutes before serving.

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Oven

Equipment

Ingredients

Servings:

454grams

bacon, cut into 1/2-inch pieces 6larges

eggs, beaten 59milliliters

green onions, chopped 0teaspoons

ground nutmeg 1Dash

ground red pepper 237milliliters

heavy cream 1Dash

white pepper 400grams

1/2 package refrigerated piecrusts 227grams

Swiss cheese, grated and divided 1teaspoons

table salt

Recommended wine: Bordeaux, Champagne, White Burgundy

French can be paired with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Mouton Cadet Bordeaux Rouge with a 4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.