New Quiche Lorraine
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - New Quiche Lorraine

1. Bacon - 4 slices
2. Frozen deep dish pie crust, thawed - 1 (9 inch)
3. Diced white onion - ½ cup
4. Garlic, minced - 1 clove
5. Half-and-half - 1 cup
6. Sour cream - ½ cup
7. Large eggs, beaten - 4
8. Shredded Swiss cheese - ½ cup
9. Salt - ¼ teaspoon
10. Ground black pepper - ¼ teaspoon
11. Cayenne pepper - ¼ teaspoon
12. Chopped fresh parsley - ¼ cup

How to cook deliciously - New Quiche Lorraine

1. Stage

Preheat oven to 425 degrees F (220 degrees C).

2. Stage

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.

3. Stage

Cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened, 5 to 10 minutes.

4. Stage

Place thawed pie crust in a pie dish; prick holes in the bottom and sides of crust using a fork.

5. Stage

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).

6. Stage

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.

7. Stage

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.