Happy Friday to you!
I’m reposting the Bacon & Swiss Quiche Lorraine guest post I did a while ago. I thought it was a perfectly delicious and warm recipe to share on this cloudy, gray and chilly day. I want to curl up on the couch, under a blanket and relax. I think I might get out-voted though. :)
Have a great weekend.
Hello! I’m Amy C from this heArt of mine, a blog about good food, a creative home and loving a family. I’m excited to be here on Sarah’s stylin’ blog to share a favorite recipe of ours with you.
If you’ve never tried it before, quiche is a savory, open-faced pastry filled with a custard of cheese, meat and vegetable. Quiche Lorraine is a variation that supposedly has always included bacon and today, it’s paired with Swiss and sauteed onions.
It’s easy to put together and, for all your effort, the recipe makes two quiches. Plenty to share or keep and eat at every foreseeable meal, as it is good for breakfast, lunch, supper or snack. :)
To begin, cook up bacon and cut up or crumble into small pieces. I use the Hormel Microwave-Ready Bacon because it’s easier for me and less messy while my mom fries it up the old-fashion way. Either way works.
Thinly slice up 2 small-to-medium onions and separate the rings. A lot or a little, use as much onion as you prefer.
Saute them in 2 tablespoons butter until transparent and limp.
Shred ½ pound of Swiss cheese.
Layer the bacon, sauteed onions and cheese in the uncooked pie shells. Pie shells can be store-bought ones like those I used. You can also use glass pie pans and store-bought pie crusts. Or, if you are tremendously talented, you can make your own pie crust
Cover the pie shells with plastic wrap and refrigerate while you mix up the custard.
The custard is a combination of eggs, milk and cream. For a little seasoning, salt, pepper and nutmeg do the trick. Pour the custard into the two shells. They will be really full. You might consider laying down foil in the bottom of your oven to catch any spills.
To complete, sprinkle the quiche lightly with additional nutmeg.
Bake at 450° for 15 minutes. Then reduce the heat to 350° and bake 30-40 minutes longer or until the middle of the quiche is set.
Bacon & Swiss Quiche Lorraine
Makes 2 quiches
2 – 9″ unbaked pie shells*
12 slices bacon – cooked and cut up
2 small to medium onions – thinly sliced, separate rings
1/2 lb. Swiss cheese, shredded
8 beaten eggs
2 cups milk
2 cups heavy cream
1 1/2 tsp salt
1/4 tsp ground pepper
1/2 tsp nutmeg
*Pie shells can be store-bought ones like those I used. You can also use glass pie pans and store-bought pie crusts. Or, if you are tremendously talented, you can make your own pie crust.
Fry/cook the bacon until crisp and then chop or crumble into the pie shell. Saute onions in 2 Tbsps butter until transparent and limp. Add onions to pie shell. Top with shredded cheese.
Cover with plastic wrap and refrigerate.
Combine beaten eggs, milk, cream, salt, pepper and nutmeg. Pour into shells. Sprinkle lightly with additional nutmeg.
Bake at 450° for 15 minutes. Reduce the heat to 350° and bake 30-40 minutes longer or until the middle of the quiche is set.
Thanks for having me, Sarah!