2 Sherrie's Quiche Lorraine

In my last neighborhood, Sherrie would make a quiche for all the neighbors as her Christmas gift.  It came baked, wrapped in foil, ready to warm up and eat for Christmas morning.

Sherrie made this quiche simple, to appeal to all tastes in any family. It has cheddar, Swiss, bacon and onion powder for the finicky onion eaters.  You can change it up to add mushrooms, spinach and any other ingredients that would sound good.  She suggests using Gryure and Emmentaler cheeses, although cheddar and Swiss are good substitutes. 

I have a new favorite pie crust, from Cook's Illustrated, and yes, it includes vodka.  It is odorless, tasteless, and the folks from ATK say it evaporates when baked, leaving a flaky pie crust behind.

You can use this other recipe, Perfect Pie Crust 101, which uses Crisco shortening, a food processor and has worked well for me for many years.

You can use a store-bought pie crust...  I won't tell, so go ahead!

The pie crust is blind baked for 8 minutes to prevent a soggy crust.  The cheeses are shredded and tossed with 1 T. of all purpose flour.  This keeps the cheeses separated, allowing for an even distribution throughout the quiche. This is also called "par-baked."

I like to cut the bacon with my kitchen scissors, then fry them in a skillet.  Drain, toss with the floured cheese, and put into your par-baked crust.

Heavy cream (whipping) is whisked together with milk, eggs, salt, white pepper, and a touch of cayenne.

This mixture is poured over the bacon/cheese mix and baked for 35-40 minutes or till puffy and golden brown ...

Using a strip of aluminum foil during the last 10-15 min of baking will prevent the crust from over browning, a tip I learned from a professional pie baker.

A slice of this reheats well in the microwave and still retains a crispy crust.

What a fantastic dish to wake up to Christmas morning, Easter morning, or any special occasion!

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Quiche Lorraine
3/4 c. cheddar or Gruyere cheese, shredded
3/4 c. Swiss or Emmentaler cheese, shredded
1 T. all purpose flour
6 slices of bacon, cut and pan fried
1 c. heavy whipping cream
1/4 c. milk
3 eggs, beaten
1/4 t. onion powder*
1/2 t. salt
1/8 t. white pepper
1/8 t. cayenne
*can use 1 small onion, chopped and sautéed in 2 T. bacon grease. 
Add in sautéed mushrooms, or chopped and drained spinach if desired. 


Blind bake pie crust by lining it with foil or parchment and filling it with beans or pie weights in a 450°F oven for 8 min.  
Remove from oven and turn down heat to 375°F.
Toss both cheeses with all purpose flour.  
Add cooked/drained bacon to cheeses.  Toss.  
Put in par-baked pie shell.
In a separate bowl, whisk together heavy cream, milk, eggs, onion powder, salt, pepper and cayenne.  Pour over egg/bacon mix.
Bake for 35-40 min. or till puffy and golden brown. Put foil strips around pie during the last 10-15 min to prevent over-browning the pie crust. 
Cool on wire cooling rack, cover with foil, and refrigerate to give as gifts.  
To enjoy, cut a slice and reheat in the microwave.
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