Everything old is new again. I’m bringing back Quiche ……. Quiche Lorraine that is……
Quiche is a savory custard with cheese, meat, seafood, and/or vegetables. It is part of French cuisine (right up my alley) and is served hot or cold.
Quiche was popular in the fifties, Julia Child’s recipe was all the rage. In the Sixties it was Betty Crocker’s recipe that the ladies liked.
One of my most prized possessions is my Betty Crocker Cookbook circa 1973, copyright 1969. Back in the day a company called DoubleDay had a book of the month club. When you joined you got, if memory serves 6 books for 99 cents. My Betty Crocker Cookbook was the first of my six.
I was a senior in High School and all about Home Ec and cooking……..somethings never change. I couldn’t wait to get that cookbook. These days is is a little worse for wear, but I still use it.
For my Quiche Lorraine recipe I combined the Julia Child version with the Betty Crocker version. They are similar and I liked elements from both recipes.
Julia’s recipe does not have cheese, Betty’s does. They both have bacon, onion, eggs, and cream. Betty’s has a pinch of cayenne, and since we are the house that loves spice, that had to stay…….Julia on the other hand has nutmeg, which is the perfect little background for anything with cream, so it stayed too!
The result was perfect! Savory, cheesy, and delicious!
I admit to a few short cuts:
Store bought crust
I chop my bacon and then fry it….way easier
Pre shredded cheese
I think I have mentioned before, I do not make a flaky pie crust, so a purchased one is perfect for me, and the folks a Pillsbury make a great one.
If you are looking for a perfect breakfast, brunch or lunch meal that brings back a long forgotten recipe, try my Quiche Lorraine and step back in time!Print
- 1 single pie crust – either homemade or store bought
- 1/2 pound bacon, chopped and cooked until crisp
- 1 cup shredded swiss cheese
- 1/3 cup sweet onion, finely chopped
- 4 eggs
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- Pinch of black pepper
- Pinch of nutmeg
- Preheat oven to 400*
- Line pie plate with pie crust. Crimp the edges.
- Line crust with a pieces of tin foil and add some dried beans or pie weights and place on a cookie sheet.
- Bake in preheated oven for 8 minutes.
- Remove from oven and remove the beans/pie weight along with the tin foil.
- Place crust back into oven for an additional 2-3 minutes.
- While blind baking the crust, prepare the filling.
- Beat cream, eggs, salt, cayenne pepper, black pepper, and nutmeg.
- Once the crust is out of the oven, sprinkle cooked bacon, onion and cheese over the bottom.
- Pour cream mixture over bacon mixture in crust.
- Reduce oven to 375* and bake quiche for 30 minutes or until a knife inserted comes out clean.
- Let stand for 10 minutes before serving.
- Cut into wedges and serve.