This delectable Quiche Lorraine is one of the dishes my mom taught
me to make many years ago when I headed off to college.
This quiche is not only creamy and delicious, but amazingly quick and
easy—so you can hang out with your family or dinner guests, rather
than spending all evening in the kitchen. (Not once has anyone
guessed that I use canned milk rather than real cream.) One 9-inch
quiche should feed 4-6.
Serve the quiche with a
crisp green salad and some crunchy French bread, for a satisfying and
scrumptious meal!
Ingredients
1 9-inch
unbaked pie crust (frozen is fine; just thaw it first)
½ lb.
bacon
1 cup shredded
Gruyère or Swiss cheese
2 Tbsp. chopped
chives or green onions
1 12-oz. can
evaporated milk
3 large eggs
1 pinch nutmeg
¼ tsp. salt
¼ tsp. black
pepper
Directions
Preheat oven to 350º F.
Chop the bacon into ¼
inch pieces and fry until just starting to crisp. Then drain (saving
that luscious fat for some other time!).
I used a frozen pie crust,
letting it thaw in the fridge before use.
But if you want to make
your own, here’s a simple recipe. If using a pre-made crust
that comes in a roll, unroll it onto a 9” pie pan (Pyrex is best,
if you have it), press it into the pan, and crimp the edges so it
looks pretty.
Then scatter the bacon,
cheese, and chives/green onions over the uncooked pie crust. (Don’t
poke holes in the crust before baking the quiche.)
In a large bowl, whisk
together the canned milk, eggs, nutmeg, salt, and pepper. (I used
freshly grated nutmeg—which I keep in the freezer—but powdered is
fine.)
Pour the mixture over the
bacon, cheese, and onions.
Bake until crust is golden and eggs are cooked
through (a knife inserted into the custard should come out
clean)—about 35 minutes. Let it cool 5-10 minutes before serving.
(See photo at top of post.)
Bon appetit!
I'm excited to report that the first of my Sally Solari Mysteries, DYING FOR A TASTE, has just been released as an audiobook! (The most recent one, MURDER FROM SCRATCH, is also an audiobook.)
And all four Sally Solari Mysteries are also available as print and e-books through Amazon, Barnes and Noble, and Bookshop.
I'm excited to report that the first of my Sally Solari Mysteries, DYING FOR A TASTE, has just been released as an audiobook! (The most recent one, MURDER FROM SCRATCH, is also an audiobook.)
And all four Sally Solari Mysteries are also available as print and e-books through Amazon, Barnes and Noble, and Bookshop.
Leslie also blogs with
Chicks on the Case
That was the first quiche I learned to make, too, Leslie, except without bacon. Yum!
ReplyDeleteMust be a '60s and '70s thing. :)
DeleteI can attest that this is an easy and yummy recipe!
ReplyDeleteMom would never steer us wrong!
DeleteI Love quiche and this looks sooo good! 😋
ReplyDeleteIt is--you have to try it!
DeleteA classic!
ReplyDeleteI rarely use cream. I, too, use evaporated milk for the mouth feel that cream gives. Works in many recipes, like penne a la vodka, for example. No complaints from my eating crew.
It's the best kept secret around, evaporated milk.
DeleteThis is a great, classic recipe, Leslie. And I usually have evaporated milk in my pantry.
ReplyDeleteAs do I, these days, as well. Ya never know when you might want to whip up a quiche or something...
DeleteSo good!
ReplyDeleteIndeed!
ReplyDelete