Big Boy Quiche Lorraine
Print recipe| Serves | 8-10 |
| By author | Adapted from Craig Clairborne |
Ingredients
- 6 Slices bacon (chopped)
- 1 onion (chopped)
- 5 eggs (beaten)
- 2 cups half and half (whole milk or cream works, too)
- 1.5 cups swiss cheese (or cheese combos (e.g. swiss and parm))
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon ground nutmeg
Note
Quiche, the perfect culinary vehicle for customization, allows you to tweak the recipe to satisfy your own palate. More onions and bacon, a different cheese, add some artichoke hearts...just keep the milk, cheese and egg ratio standard and you'll be slicing up a mighty fine and truly satisfying breakfast, lunch or dinner option.
Directions
| Step 1 | |
| Add chopped bacon (1/2-inch slices) and minced onions in a saute pan, stirring until bacon is just shy of crispy and the onions are caramelized. Drain off excess fat. | |
| Step 2 | |
| In a mixing bowl, add all remaining ingredients and mix thoroughly. Add room temp. bacon and onions to the bowl and stir again to incorporate. | |
| Step 3 | |
| Pour complete mixture in a dough-lined pie or tart pan, leaving 1/4" from the top of the pan. Place on a middle rack in a 450 degree F oven for 20 minutes. | |
| Step 4 | |
| Reduce heat to 350 degrees F, bake for 30-45 minutes longer. You're looking for the edges of the filling to be firm, and for the slightest jiggle in the middle of the quiche. Remove from oven, let cool a bit before slicing to allow filling to setup. | |