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The very first time I made quiche was probably in the 1970’s! I had invited a bunch of my “girlfriends” over for Sunday brunch and wanted to make them something none of us had ever had before. I stumbled upon a recipe for “Quiche Lorraine” in one of my very first cookbooks. In my opinion, it had stood the test of time! For a change, you can use 1/2 to 2/3 cup finely chopped ham instead of the bacon.
1 unbaked 9” pastry shell**
6 slices good quality bacon, thickly sliced, cut crosswise into ½” pieces
½ cup sliced onion
4 oz. (1/4 lb.) Vintage Gruyere cheese, cut into ¼” dice
4 large eggs
1 cup homogenized milk
1 cup whipping cream
½ tsp. salt (remembering that the bacon is salty)
1/8 tsp. freshly ground black pepper
¼ tsp. ground nutmeg
Preheat the oven to 450 F.
Prepare the pastry shell: roll out the dough to approximately 11” & fit into a glass pie plate, prick the shell all over with a fork. ( prefer to use glass as it gives a nice crisp crust). Place a piece of baking parchment into the pie shell & fill with pie weights if you have them. (I use dried beans that I save and reuse in case you don’t have pie weights). Bake the shell for 10 minutes; remove the pie weights & paper; if crust appears to be still wet, return to the oven for a few minutes to dry out. If the crust bubbles up, prick lightly with a fork. Remove to a cooling rack & cool completely.
Heat a skillet over medium heat & cook the bacon until crisp. Remove to a paper towel lined plate & set aside. Remove all but 1 tablespoon of the bacon fat from the pan, then sauté the onions until just transparent & softened. Remove from heat. Put the diced cheese, bacon pieces & onion in the pre-baked pastry shell.
Whisk the eggs together; add the milk, cream, salt, pepper & nutmeg & pour over the ingredients in the pastry shell. Carefully place in the 450 F oven & bake for 15 minutes; reduce the heat to 350 F & continue to bake 15 minutes longer (it will probably be longer), or until a thin-bladed knife inserted halfway between the centre & edge comes out clean. Let the quiche rest for 15 – 20 minutes before cutting.
**If you would like to make your own pie crust, please go to “Making Pie Dough”.