Holly made a delicious quiche for our prayer meeting last week.


3 thoughts on “Quiche

  1. Mom,This is Danielle’s recipe (Rob’s host-mom who came to our wedding)Use Pillsbury brand ready-made pie crust. The ones in the refrigerator section (not the freezer) You’ll find them in the dairy section, they come in a long box and usually you get two rolled up in a log, in one long box. Often pre-made crusts come with a layer of wax paper on the bottom. If yours does, then keep the wax paper as it is and lay out the pie-crust in your pan with the wax paper on the bottom. Otherwise, you can use any flaky pie crust recipe.This is the traditional recipe, the original recipe. *as well as the one we were eating in the photo. But now everyone replaces the ingredients with whatever they feel like. Just replace the gruyere cheese with cheddar, or even with philly chopped in large cubes. Or replace the bacon with whatever you want. There’s always some kind of cheese involved though. Add in broccoli, or spinach (well drained). No tomatoes, they’re too wet. But sometimes people will slice thin slices of tomato and float them gently on top of their mixture. This way they get dried out by the oven heat and the liquid magically doesn’t interfere with the firming process. So have fun trying out recipes.I just had a quiche for dinner tonight with leeks and swiss cheese. Yummy.Enjoy!NicholeQuiche Lorraine4 oz bacon6 oz gruyere cheese, grated1 pt heavy whipping cream6 eggs1/2 tsp nutmegsalt & white pepperone ready made pie crust (unbaked)Preheat oven to 375F. Brown bacon in a skillet, then drain well with paper towels, and break into bits.In a large bowl, whisk together the cream, eggs, nutmeg, salt and pepper. Lay crust in a 30 cm (12in) tart pan. Place browned bacon on top of the crust, layer cheese over the bacon, gently pour the egg mixture over it all. Bake 30 minutes. Reduce heat to 325FCover quiche with foil, and continue baking for 10-15 minutes, or until middle has firmed.

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