Quiche Maison
Yield
1 quichePrep
15 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
9 inch |
|
| 5 | slices |
bacon
|
|
| ½ | cup |
gruyere cheese
grated |
|
| 4 | large |
eggs
or 5 medium |
|
| 1 | tablespoon |
parsley leaves
fresh and finely chopped |
|
| 1 ½ | cups |
heavy whipping cream
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | pinch |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
9 inch |
|
| 5 | slices |
bacon
|
|
| 118 | ml |
gruyere cheese
grated |
|
| 4 | large |
eggs
or 5 medium |
|
| 15 | ml |
parsley leaves
fresh and finely chopped |
|
| 355 | ml |
heavy whipping cream
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | pinch |
nutmeg
|
*
|
Directions
Bake pastry shell in 400℉ (200℃) oven for 10 minutes. Remove from oven and cool.
Cool oven down to 375℉ (190℃).
Blanch bacon in a saucepan filled with boiling water, for 3 to 4 minutes.
Dice and drain on paper towel.
Place bacon in a sauté pan.
Cook uncovered, over high heat for 3 minutes.
Drain again on paper towel.
Place bacon in the bottom of the pie shell.
Cover with grated cheese.
In a mixing bowl, beat eggs, parsley, cream, salt, pepper, and nutmeg together with a whisk.
Pour mixture into pie shell. If this mixture is not sufficient to fill pie shell, top with milk or cream. Bake the quiche for 30 to 35 minutes or until a knife in the middle comes out clean.
