Bacon, Onion and Aged Gouda Quiche

Classic Quiche Lorraine has bacon and Swiss or Emmenthal cheese, this recipe has the added beauty and depth of sautéed shallots and aged cheese. Spending a little extra money on a lovely cheese will go a long way.

9 “ quiche pan – if you have a smaller pan then you may have to adjust the baking time by adding 5 minutes at a time.

Pie crust- premade is fine.

Preheat oven 180*/350*

Cook

3 slices bacon- chopped

when bacon is half cooked add

1 shallot- chopped

Sauté together until cooked. Drain on paper towels and set aside.

4 eggs  (for a 9” pan)

1 1/4 cup cream

pinch nutmeg

salt

pepper

1 cup -5 year old Aged Gouda Cheese- finely grated

In a small bowl beat eggs and cream together. Add salt, pepper and a pinch of Nutmeg. Add bacon and shallot mixture into eggs and mix well.

Press pie crust evenly into your quiche pan and up the sides. If you don’t have a quiche pan a cake pan is fine. Prick a few holes into the bottom of crust with a fork.

Sprinkle half your cheese onto bottom of crust.

Pour egg mixture over cheese.

Top with remaining cheese.

Bake for 30- 40 minutes depending on pan size. Or until top and crust are light brown.

Wiggle quiche to make sure all eggs are set before removing from oven.

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About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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