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.
- 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
- 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.
- Fry bacon until crispy, drain on paper towels, cool then cut or break into small pieces. Set aside.
- Drain fat from pan. Fry onion, red pepper, salt and pepper over medium heat until soft, about 5 minutes.
- Grate Gruyere cheese so that you have about 2 cups loosely packed.
- In large bowl, whisk together eggs, milk and cream. Add onion mixture and bacon pieces.
- Mix tarragon and regular mustard. Brush mustard over bottom of pastry shells.
- Spread half of grated cheese in the bottom of each pie shell. Pour in egg mixture.
- Bake in 375F oven for 35 minutes until knife inserted in centre comes out clean. Let cool on rack.
- If reheating, reheat at 350F for about 20 minutes. If frozen, thaw first, then reheat.
Yield: 2 pies
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