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Quiche Lorraine

A classic Quiche Lorraine recipe with a slight twist — I use tarragon mustard instead of dijon and add red peppers. This recipe makes two pies, one of which I freeze for another day. This is not a low fat recipe but with homemade ingredients I think it’s worth it and way better than any store bought version.

Classic quiche lorraine
Easy to make Quiche Lorraine.
INGREDIENTS
  • 2 pie crusts – baked
  • 12 slices bacon
  • 2 onions, finely chopped
  • 1/2 red pepper, finely chopped
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 7-8 eggs (8 large, 7 extra large)
  • 1 cup soy  milk or regular milk
  • 1/2 cup table cream
  • 2 tablespoons tarragon (or dijon) mustard
  • 2 tablespoons regular mustard
  • 2 cups grated Gruyere cheese
INSTRUCTIONS
  1. Prick pie crusts all over with fork. Bake pie crusts unfilled in 400F oven for 10 minutes. Check after 8 minutes and prick with fork if crust begins to rise. Alternatively you can line crust with foil and fill with pie weights or dried beans. Let cool on rack.
  2. Fry bacon until crispy, drain on paper towels, cool then cut or break into small pieces. Set aside.
  3. Drain fat from pan. Fry onion, red pepper, salt and pepper over medium heat until soft, about 5 minutes.
  4. Grate Gruyere cheese so that you have about 2 cups loosely packed.
  5. In large bowl, whisk together eggs, milk and cream. Add onion mixture and bacon pieces.
  6. Mix tarragon and regular mustard.  Brush mustard over bottom of pastry shells.
  7. Spread half of grated cheese in the bottom of each pie shell. Pour in egg mixture.
  8. Bake in 375F oven for 35 minutes until knife inserted in centre comes out clean.  Let cool on rack.
  9. If reheating, reheat at 350F for about 20 minutes.  If frozen, thaw first, then reheat.

Yield: 2 pies

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