This will be the best quiche you've ever tasted ! The filling is like liquid satin, it's just so rich and creamy. To save time, go ahead and use a purchased refrigerated pie crust instead of making it from scratch.
Makes 6 servings
- 1 Old-fashioned Dough (click here for recipe) for a 9-inch crust pie
- 8 slices bacon, crispy cooked, crumbled
- 1 cup shredded Swiss cheese
- ¼ cup onion, finely chopped
- 4 eggs
- 2 cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Pinch of Cayenne pepper
- Additional crispy cooked crumbled bacon, if desired
- Heat oven to 425F (210C).
- Sprinkle bacon, cheese and onion in the 9-inch crust pie.
- In a large bowl, beat eggs slightly with fork or wire whisk ; beat in remaining ingredients, except additional crispy bacon.
- Pour into the pie dish ; bake 15 minutes.
- Reduce oven temperature to 300F (150C) and bake about 30 minutes longer or until knife inserted in center comes out clean.
- Sprinkle with additional bacon, if desired ; let stand 10 minutes before serving.
Seafood quiche : Substitute 1 cup chopped cooked crabmeat (pat dry), shrimp and cooked salmon for the bacon, use green onions and increase salt to ½ teaspoon.
BON APPÉTIT
Aucun commentaire:
Enregistrer un commentaire