Mom's French Cheese Pie - Quiche Lorraine |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My mom's favorite pie cookbook is the old Farm Journal's Complete Pie Cookbook from 1965… and her copy is well-used and loved, full of clippings and hand-written notes. This recipe is based on the one from there, with modifications to her taste. Simple, easy, and delicious, it's a favorite on the mornings after Thanksgiving and Christmas! Ingredients:
1 unbaked 9-inch pie shell |
6 slices bacon, cooked until crisp and crumbled (or roughly chopped) |
3/4 cup chopped sweet onion (about 1 medium onion) |
1 1/4 cups grated cheddar cheese (original recipe calls for swiss cheese) |
1/4 cup grated parmesan cheese (which mom omits, but i like) |
3 eggs, beaten |
1 1/2 cups light cream or 1 1/2 cups half-and-half cream |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Preheat oven to 375 degrees F.
2. Cook the bacon until it is crisp, remove it from the pan and set it aside, then drain the fat while reserving 1 tablespoon of it in the pan.
3. Add the onion and gently cook it until it is tender, but is not browned.
4. In a bowl, combine the eggs, light cream or half & half, salt, and pepper.
5. Crumble or roughly chop the bacon to your preference.
6. Place the pie shell in a pie plate.
7. Place the bacon, onion, and cheese in the bottom if the pie shell/crust, then pour the egg mixture over.
8. Bake in the preheated 375 degree F oven for about 45 minutes, or until the quiche is firm and lightly browned.
9. Let rest for 5 minutes, then serve immediately. Makes 6 servings.
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