Quiche Lorraine by Rosary McQuestion

Quiche Lorraine


8 slices of bacon, chopped to about 1 inch pieces, which ends up being just over 1 cup of bacon.

2-3/4 cups of heavy cream (If you’re afraid of having a coronary, you can do a milk and cream mix or a milk and half & half mix)

4 eggs

1-1/2 cups Swiss cheese, diced into 1/2 inch pieces

6 wedges Laughing Cow Creamy Swiss Cheese

1-cup asparagus, sliced into 1-inch long pieces on the diagonal

1/2 tsp white pepper

1/2 tsp black pepper

1 tsp salt

1 tsp dried parsley

1/2 tsp nutmeg

2 deep-dish pie crusts (I use the frozen ones and thaw them)

Preheat your oven to 375. Sauté the bacon over medium to medium high heat stirring frequently; render the fat, but keep it soft. Once most of the fat has melted away, move the bacon pieces to a plate with paper towels to absorb any lingering grease.

In a sauce pan, bring the cream up to a simmer. Simmer the cream for 4-5 minutes to infuse the cream. Remove from the heat. In a mixing bowl, whisk the eggs until frothy. Temper the eggs by pouring a scoop or two of hot cream slowly into the eggs, whisking constantly. Once tempered, pour remaining cream into egg mixture to incorporate completely and then mix in the dry ingredients.

Prick the bottom of the pie crusts. (Do not prebake crust). Sprinkle the bacon into the bottom of each. Then add the Swiss cubes. Break or smoosh the Laughing Cow cheese as best you can and drop bits of it into each crust. Pour the custard mixture slowly and evenly into each. Place the 2 pies onto a cookie sheet and put on the middle rack of your oven. Then bake for 20 minutes.

While the quiches are baking, steam the asparagus until just fork tender, about 3 minutes. Drain and dry well. Once the first 20 minutes of baking are up, pull the quiches out, sprinkle the tops with asparagus, and bake for another 15 minutes. You may need to put foil collars around the piecrust if you feel they’re browning too much.

Cool for 1 to 1-1/2 hours to let the pies set up properly. Serve with a salad mixed with sweet berries and a light citrus vinaigrette to complement the bacony saltiness of the quiche.

Thank you Rosary McQuestion for giving me this delish recipe. It is a pie that can be eaten for breakfast (with the berries), as snack, or even for tea served with a green salad.

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