New Quiche Lorraine

This new quiche Lorraine recipe takes a traditional recipe and adds sour cream. Thanks to the sour cream, its texture is rich and custard-like when baked.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 391 Calories

Ingredients

• 4 slices bacon
• 1 clove garlic, minced
• 1 cup half-and-half
• 4 large eggs, beaten
• 1 (9 inch) frozen deep dish pie crust, thawed
• 0.25 teaspoon ground black pepper
• 0.5 cup sour cream
• 0.25 teaspoon salt
• 0.25 cup chopped fresh parsley
• 0.5 cup shredded Swiss cheese
• 0.25 teaspoon cayenne pepper
• 0.5 cup diced white onion

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble. Reserve about 2 tablespoons drippings in the skillet.

Step 3

Add onion and garlic to the skillet; cook and stir over medium heat until onion is softened, 5 to 10 minutes.

Step 4

Place thawed pie crust in a pie dish; prick holes in bottom and sides of crust using a fork.

Step 5

Bake in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).

Step 6

Whisk half-and-half and sour cream together in a bowl; beat in eggs. Stir in Swiss cheese, bacon, onion mixture, parsley, salt, black pepper, and cayenne pepper; pour into crust.

Step 7

Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes. Cool before slicing into wedges, 10 minutes.