QUICHE LORRAINE

This can be a quick and easy meal during the week. Team it up with a fresh green salad and you’re in business. If you are great at making pie crusts, make one from scratch. Otherwise, I find using a deep dish, prepared crust, such as Mrs. Smith’s brand, work just fine.

Serves 6

INGREDIENTS

½ lb bacon – cut into narrow strips (or “lardons”)

2 large eggs

2 large egg yolks

1 ¼ cup half-and-half or heavy whipping cream

¼ tsp salt

¼ tsp pepper

1 cup grated Swiss or Gruyere cheese

PREPARATION

Pre-heat oven to 375 degrees

If using a prepared crust, bake according to instructions, usually 8-10 minutes. Remove from oven and cool slightly.

In a medium skillet, cook the bacon until crisp. Remove from pan and drain on paper towels.

Sprinkle about ¼ cup grated cheese over the bottom of the baked pie crust. (I find that this keeps the crust from getting soggy) and then arrange the bacon evenly over the cheese mixture.

In a large bowl, beat the eggs, yolks and half and half. Add the spices and remaining grated cheese and whisk to combine. Pour into the prepared crust and bake until custard is puffed and lightly browned, approximately 30-35 minutes. An easy test to make sure the custard is set is to pierce the quiche with a sharp knife in the middle. If it comes out “clean” the custard is set.

Remove quiche from oven and let cool on wire rack for 15-20 minutes.