This morning I used my second crust for a Quiche Lorraine. It was fabulous and I've had to exercise an extreme amount of self-control not to eat the whole thing by myself. It's a fabulous recipe and as promised, here it is.
Pastry for 9-inch pie
8 slices of bacon, chopped
4 green onions + spinach
2 cups (8 ounces) shredded Gruyere or Swiss cheese,
6 large eggs, beaten
1 cup whipping cream
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Dash of red pepper
Dash of ground white pepper
- Fit piecrust into a 9-inch quiche dish; trim excess pastry around the edges. Prick bottom and sides of pie crust with a fork. Bake at 400 degrees for 3 minutes; remove from oven, and gently prick with a fork. Bake pie crust for 5 more minutes.
- Cook bacon in a skillet over medium heat until browned; add chopped green onions and spinach and cook one more minute. Drain well, and sprinkle evenly in pastry shell. Top with 1 cup cheese, set aside.
- Combine eggs, whipping cream, salt, nutmeg, red pepper, and white pepper. Pour mixture into prepared crust and top with remaining cup of cheese. Sprinkle quiche lightly with additional nutmeg.
- Bake at 350 degrees for 35 minutes or until set. Let stand 10 minutes before serving.