Thursday, November 18, 2010

Pie in the Sky: Reflections on deliciousness

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
Ground nutmeg


  • 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.


Kiki said...

Gruyere! Whipping cream! Bacon! It's like a trifecta of awesome! :)

Courtney said...

Definitely a trifecta of awesome. The gruyere was very expensive so I used swiss cheese (might splurge next time) but it was still amazing!