The French Quiche Lorraine is my all-time favorite: the crust is crunchy and the melted cheese makes it very popular with buffets and during parties. The Quiche is usually served warm, but is also nice cold, with a salad, for instance.

80 minutes

  • 1 recipe pastry for a 9 inch single crust pie
  • 12 slices bacon
  • 1 cup shredded Swiss cheese
  • ⅓ cup minced onion
  • 4 eggs, beaten
  • 2 cups light cream
  • ¾ teaspoon salt
  • ¼ teaspoon white sugar
  • ⅛ teaspoon cayenne pepper
The French Quiche Lorraine is an easy recipe which you will be quick to adapt to whatever your would like to add in it ( veggies, cheeses, meat , etc.). You must preheat your oven up to 425 degrees F (220 degrees Celsius) and place the bacon in a big skillet. Fry it with medium-high heat to make it totally crispy. Drain the fat on paper towels to absorb it, then chop the dried bacon. Sprinkle bacon, onion and cheese inside the pastry shell and make sure to put it all over it. In a bowl, put together the cream, salt, eggs and the sugar, as well as the cayenne pepper. After that, you will have to pour the mix you have just obtained, into the pastry shell. just for your information, usually, you will need to bake for a good 15 minutes in the preheated oven – that was my experience with my dish. Then, bring down the heat to 300 degrees F (150 degrees Celsius), and bake an additional 30 minutes. This technique is quite important, it will allow you to cook the crust and the whole quiche the right way, because you should bake the quiche to the point where you can insert a knife 1 inch away from the edge and take it out: it should not have any or very little residue from the quiche on it . Wait for quiche to get the right temperature : it should sit for about 5/10 minutes before eating. So here you go, I am sure this will be a success at your next buffet or party you will attend! Enjoy… and bon appetit!
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