New Quiche Lorraine recipe
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Ingredients
- 4 slices bacon 1 (9 inch) frozen deep dish pie crust, thawed ½ cup diced white onion 1 clove garlic, minced 1 cup half-and-half ½ cup sour cream 4 large eggs, beaten ½ cup shredded Swiss cheese ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon cayenne pepper ¼ cup chopped fresh parsley
Nutrition Info
- 391 caloriescarbohydrate: 27.1 gcholesterol: 134.2 mgfat: 27.7 gfiber: 2.4 gprotein: 10.2 gsaturatedFat: 12.3 gservingSize: -sodium: 477.4 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions New Quiche Lorraine
Directions
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Preheat oven to 425 degrees F (220 degrees C).
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, crumble. Reserve about 2 tablespoons bacon drippings in the skillet.
Cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened, 5 to 10 minutes.
Place thawed pie crust in a pie dish, prick holes in the bottom and sides of crust using a fork.
Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).
Whisk half-and-half and sour cream together in a bowl, beat eggs into half-and-half mixture. Mix Swiss cheese, salt, black pepper, and cayenne pepper into half-and-half mixture, add bacon, onion mixture, and parsley. Pour mixture into the crust.
Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 to 50 minutes. Cool for 10 minutes before slicing into wedges.