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Quiche Lorraine
Ingredients
- 1 1/4 cups Gruyere (or Swiss cheese), shredded
- 1/2 cup crisp crumbled bacon
- 2 refrigerated 6-inch pie dough rounds
- 4 eggs
- 2 tablespoons sour cream
- 1 cup half & half
- 1/2 cup asparagus, steamed, 1/2 inch diagonal sliced
- 1/8 teaspoon each salt, pepper and ground nutmeg
- 2 tablespoons Parmesan cheese, grated
Classic quiche Lorraine recipe features crisp crumbled bacon, shredded Gruyere cheese and asparagus baked in individual-sized pie crusts.
Why Try? Who wouldn’t love to receive fresh baked quiche during the busy holiday season? Arrange quiche in a small basket, garnish with sprigs of fresh greenery and a festive bow for an impressive gift.
Foodie Byte: For quick & easy preparation we’ve used refrigerated pie crusts; simply unroll, cut to size and press into individual-sized aluminum pie tins available in the baking aisle of your local grocery store. Or purchase individual size earthenware glazed mini pie pans and include as part of your gift. Wine Pairing: This classic dish of France is an ideal companion to Champagne! The effervescence and acidity contrast and balance the creamy and cheesy richness of this egg dish, especially with the smoky bacon that is a typical ingredient. We favor the Blanc de Blanc styles for this, but pop the cork on your own favorite bubbly. If you’re not into champagne, go for a good California Chardonnay from a cooler area like Carneros or Monterey, or a nice rich Burgundy – perhaps a Muersault. The richness of the Chard is a complement to the richness of the dish.
Preparation
- Heat oven to 350°F.
- Unroll pie crusts and press into pie pans, trim edges and crimp crusts. Chill pie crusts for 15 minutes.
- Bake pie crusts until light golden brown; remove from oven and reserve.
- Combine eggs, sour cream and half & half in bowl and whisk to blend.
- Add shredded cheese, bacon, asparagus, seasonings and grated cheese; stir to blend.
- Spoon into prebaked pie shells and bake uncovered for 45 minutes or until golden and firm.