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diff --git a/content/recipes/quiche-lorraine.md b/content/recipes/quiche-lorraine.md new file mode 100644 index 0000000..dc94d6a --- /dev/null +++ b/content/recipes/quiche-lorraine.md @@ -0,0 +1,35 @@ +--- +title: quiche lorraine +--- + +* 1 pie crust (either pre-frozen or made fresh and frozen for 30 minutes) +* .5 lb bacon (or to taste) +* 1 cup milk +* .5 cup heavy cream +* 3 eggs +* .5 tsp salt +* black pepper to taste +* .125 tsp ground nutmeg +* 1 cup grated gruyere or cheddar cheese +* 1 heaping tbsp chopped chives + +Preheat oven to 350F. Line the frozen crust with heavy duty aluminum foil or +parchment paper, allowing for a couple inches to extend beyond the sides of the +pie pan. Fill 2/3 full with dry beans or other pie weights. Bake for 20 +minutes, then remove the pie weights and the foil. Poke holes in the base of +the crust with a fork. Return to the oven and bake for another 10 minutes, +until lightly browned all over. Remove from oven and set aside. + +Cook the bacon, and chop into .25-.5 inch pieces. + +Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper, and chives +and whisk a little more. Add the milk and cream, and whisk vigorously to +incorporate air into the mix. Arrange the bacon and cheese in the bottom of the +pie crust, whisk the egg mixture again, and then pour it gently on top of the +bacon and cheese. + +Put the quiche into the preheated oven, and bake for 30-40 minutes. Check on it +after 30 minutes by jiggling the quiche - it should still move slightly when +you take it out. + +(source: http://www.simplyrecipes.com/recipes/quiche_lorraine/) |