New Quiche Lorraine

I discovered quiche Lorraine while studying French in high school. After trying many recipes over the years and being dissatisfied with each one I have put my own spin on this classic recipe that results in a crisp crust and tender custard. Serve with a side salad if desired. Bon appetite!

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

Ingredients

• ¼ teaspoon salt
• ½ cup sour cream
• 4 slices bacon
• ¼ cup chopped fresh parsley
• 1 clove garlic, minced
• 1 cup half-and-half
• ¼ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• ½ cup shredded Swiss cheese
• 4 large eggs, beaten
• ½ cup diced white onion
• 1 (9 inch) frozen deep dish pie crust, thawed

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened, 5 to 10 minutes.

Step 4

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

Step 5

Bake crust 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 eggs into half-and-half mixture. Mix Swiss cheese, salt, black pepper, and cayenne pepper into half-and-half mixture; add bacon, onion mixture, and parsley. Pour mixture into the crust.

Step 7

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