Hi, Everyone! This is Jennifer from Haute Down South. I am so happy to be here while Noelani is in Paris. When she asked me to guest post a few weeks ago, I was thrilled and immediately began thinking of what I should do. I love to bake and since our friend is in France right now, I wanted to make something French inspired. So here I am with my recipe for Quiche Lorraine.
A quiche is one of my favorite dishes to make. They are so versatile not only with the many ingredients you can use, but also for who and how you serve it. This little pie is impressive enough to serve at a brunch for guests and simple enough to make for your family for the weekend. Plus, it can be served warm or at room temperature making it an entertainer’s dream. You can even prepare it the day before a party and refrigerate it till you’re ready to bake. And quiche smells amazing while it is in the oven. When I was making this one, both my children came downstairs to ask what I was cooking. When it draws the littles from their rooms, you know you have got something good going on in the kitchen.
When you read the recipe, please understand that this is not a skinny girl quiche. It is decadent and creamy and rich and delicious. But to be honest, I feel like a little wedge of this nestled next to a green salad with a light, lemon vinaigrette makes a very well rounded meal. Everything in moderation, right? I hope you love this recipe as much as I do. I have enjoyed being over here in Noelani’s gorgeous space. Happy Eating, Y’all!
A Single Pie Crust (Recipe here: http://www.hautedownsouth.com/2014/09/16/pie-crust-101/)
8 to 10 Slices Bacon, chopped and browned
1 to 1/12 Cups Gruyere Cheese, shredded
1 1/4 Cups Heavy Cream
1/2 Tsp Salt
1/4 Tsp Pepper
1 Tbsp Butter, chilled
Roll out your pie crust and fit it into a 10 inch pie plate. Chill for 30 minutes before adding filling.
Preheat oven to 425.
Whisk the heavy cream, eggs, salt and pepper together in a bowl.
Layer the bacon and 3/4 to 1 cup of the bacon in the bottom of the pie shell. Pour the egg and cream mixture over the bacon and cheese. Sprinkle 1/4 to 1/2 of the gruyere on top of the quiche. Dot the top with the 1 tablespoon chilled butter.
Bake at 425 degrees for 30 to 40 minutes or until it is browned, puffed up and the custard is set.
Serve warm or at room temperature. Store in the refrigerator. Can be reheated in the microwave.