Monday, December 14

RECiPE | Quiche Lorraine


Any other quiche lover's out there?
I'm all about the brilliant mix of carbs and protein in these delightful dishes and today I'm sharing one of my all-time favorites with you...Quiche Lorraine.

If you want something a little extra special for your Christmas Brunch - or any brunch for that matter, this is the recipe you want to make!! It might sound fancy and use fancy cheese, but it's actually really simple to make! *wink*


QUICHE LORRAINE
adapted from the Ultimate Southern Living Cookbook
serves 6-8

Pastry for 9 inch pie (refrigerated store-bought or homemade)
8 slices bacon, chopped
4 green onions, chopped
2 cups (8 ounces) shredded Gruyère cheese, divided
6 large eggs, beaten
1 cup heavy whipping cream
1/2 tsp salt
1/8 tsp. nutmeg (fresh ground is what I use because I have this pretty Nutmeg Mill)
Dash of ground red pepper
Dash of ground white pepper
Ground nutmeg
Garnish: a pretty sprig of chives

Note: You can substitute Swiss for Gruyère - but I feel the Gruyère makes it more special!

• Place pastry into 9-inch pie plate, forming a piecrust. Trim excess pastry from around the edges and prick the bottom and sides of piecrust with a fork. Bake at 400º for 3 minutes. Remove from oven, gently prick once again with fork and bake 5 more minutes. Remove from oven and set aside.

• Cook bacon in a skillet over medium heat until browned; add chopped green onions and cook 1 more minute. Remove bacon and green onions onto a plate covered in a few paper towels. Use additional paper towels to help soak up the excess grease. Sprinkle in the bottom of prepared crust. Top with 1 cup of cheese and set aside.

• Combine eggs and next 5 ingredients. Stir well. Pour egg mixture into prepared crust. Top with remaining 1 cup of cheese. Sprinkle lightly with additional nutmeg.

• Bake at 350º for 35 minutes or until set. Let stand for 10 minutes before serving. Garnish with chives if desired.

I hope you'll try it!! It's delicious!!

Stay tuned for tomorrow's post where I'm revealing all of the details from the Christmas Brunch I styled for the December issue of Romantic Homes Magazine - which includes this Quiche Lorraine!!

Did you notice my natural stoneware pie plate? It's my absolute FAVORITE PIE PLATE!!
I've got two of these deep dish pie plates and I use them all of the time. I love how pies, quiches and even chicken pies look pretty and bake beautifully in these!! They have a beautiful heirloom quality to them.

Best part? Dishwasher, oven, microwave and freezer safe! They clean up super easy too! Oh yes!!
Mine is all natural without a finish but if you prefer, there is a really pretty White Natural Stone Deep Pie Dish as well.

KEEPiNG it REAL
Scrambling to get my Hot Chocolate Bar up this year!
Ella asked me if I could make it happen today so she can come home from gymnastics tonight and have a cup before bedtime! (pressure is on now). *wink*

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