When bacon goes on sale, buy it and freeze it. When cheese goes on sale, buy it and freeze it. When you find cream on clearance, buy it, thaw your other ingredients and make this amazing dish. It’s great for breakfast, brunch, lunch or dinner. Just don’t plan on losing any weight with it in the house.
1. Info for Quiche Lorraine
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Quiche Lorraine
- 1½ cups flour
- 3-4 Tbsp ice cold water
- 2 cups shredded Swiss or Gruyere cheese
- 2 cups cream (or half & half or milk)
- dash of ground nutmeg
- 4 eggs, beaten
- Blend flour, salt and butter in a food processor or with a pastry blender.
- Add water and mix just enough to form dough. Wrap in plastic wrap and refrigerate 20-30 minutes.
- Place cold dough into an 11″ tart pan.
- If you have one of these mini dough rollers, it really helps.
- You don’t want to handle the dough much because your hand oils and warmth may effect the dough.
- Push the dough way above the rim of the pan.
- It will shrink significantly while baking.
- Bake 350 degrees for 10 minutes.
- Let cool and start filling it with the Quiche ingredients.
- Mix together cream, eggs and nutmeg.
- Pour liquid over cheese/bacon/onion.
- (If it looks like the liquid is too much for your pan and crust, stop and use the leftover liquid for french toast.)
- Bake on a cookie sheet. 350 degrees, 30 minutes.
- Remove from the oven and let cool 15 minutes.
- If using a two piece tart pan, take a small knife and work your way around all of the scallops of the tart pan and remove from pan onto a serving plate.
4. Tips and advices:
- To make this gluten free, just use a gluten free pie crust instead of the homemade version here.