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.
Eaton Square Edibles 