Wednesday, May 12, 2010

Emeril Lagasse's Quiche Lorraine

Quiche is one of my most favorite foods. My boys are quiche newbies so I wanted to start them off with the most basic and well known quiche...quiche lorraine. I know the recipe by heart but I decided to just check out the online recipes for other ideas. I found Emeril's recipe and liked the spices he put in so I decided to try this recipe. I made two so I doubled the recipe. Turned out great!


1 package of bacon, cooked crispy and crumbled

4 eggs 

1 1/4 cups half-and-half

1/4 teaspoon salt

1/4 teaspoon ground white pepper

Pinch freshly grated nutmeg

1 cup grated Gruyere or Swiss

One deep dish pie crust


1. In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use.
2. Arrange the bacon evenly over the bottom of the baked crust.

3. In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.

4. Remove from the oven and let cool on a wire rack for 15 minutes before serving.

This quiche is perfect for breakfast, lunch, or dinner!

**If you don't have some of those spices, a little bit of salt and cayenne pepper works perfectly!**
**Line the outter pie crust with tin foil to prevent burning the crust**

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