Quiche Lorraine
By: Gaelan Lloyd
Ingredients to buy
- ☐2Frozen deep-dish pie crusts
- ☐2x 79gPacks of 'Real Bacon Pieces'
- ☐8 ozCheddar cheese (mild, shredded)
- ☐4Eggs
- ☐250 mlWhipping cream
- ☐250 mlHalf and half
- ☐1Green onion (small bunch)
Ingredients you probably have
- ☐Flour
- ☐Nutmeg
Makes two quiches. (See below for QTY 6)
- Heat the oven to 375.
- Let the pie crusts sit out for a few minutes to thaw.
- Pierce the sides and bottom with a fork to create areas for air bubbles to escape.
- Bake the crusts for 5 minutes until lightly browned.
- Cool the crusts on a wire rack.
- Very thinly slice two green onion stalks.
- Whisk in the mixing bowl:
- Eggs
- Add and whisk in:
- Whipping cream
- Half and half
- Flour (2 tbsp)
- Salt and pepper
- Nutmeg
- Into each crust, add:
- 1 full pack of bacon bits
- Cheese
- Some green onion
- Gently pour batter into pie crust.
- Top with some green onion.
- Wrap the crust to prevent burning (aluminum foil or silicone crust protectors)
- Bake for 50 min until quiche is lightly brown and set in middle.
To make 6 quiches:
- 6 frozen pie crusts
- 567g pack of ‘Real Bacon Pieces’
- 32 oz bag of cheddar cheese (shredded)
- 12 eggs
- 750 ml Whipping Cream
- 750 ml Half and Half