Quiche Lorraine
This is as equally wonderful served warm and at room temperature.
Ingredients
- 1 10" pre-baked pie crust see link in notes
Bacon Filling
- 1 tbsp unsalted butter
- 1 clove garlic minced
- ½ onion (about ½ cup) finely chopped
- 7 oz thick-cut bacon cut into small strips use the best you can find
Egg Mixture
- 6 ex-large eggs room temperature
- 1½ cups half-n-half (half cream and half whole milk)
- 1 tsp kosher salt
- ¼ tsp poultry seasoning
- ⅛ tsp cayenne pepper
- dash freshly grated nutmeg
Cheese and Garnish
- 1½ cup gruyere cheese grated
- 2 oz bacon chopped and cooked until golden
Instructions
- Preheat oven to 375°F
- Melt butter in a skillet over medium high heat. Add onion and bacon. Cook until bacon is light golden. Add garlic and sauté for 1 minute. Transfer to a paper towel lined plate and leave to cool.
- Place Egg Mixture ingredients in a bowl and whisk to combine.
- Sprinkle Bacon Filling evenly across base of cooked pie crust. Scatter grated cheese evenly over Bacon Filling and pour Egg Mixture over the top.
- Bake for 45-55 minutes or until top is golden and center is swelling but still has a little jiggle.
- Rest for a minimum of 15 minutes before cutting. Garnish with extra bacon