quiche lorraine

Ingredients

2 large onions, sliced
1/2 pound sliced gruyere or swiss cheese
1/8 pound butter
1 8 inch pie shell
6 slices bacon
2 teaspoons cornstarch
1/2 teaspoon salt
Dash of pepper
Dash of nutmeg
1 cup heavy whipping cream
1 cup milk
3 eggs
1 egg yolk

Instructions

1. Saute onions in butter for 20 minutes. Pour into a sieve to drain off butter.
2. Partially bake pie shell. (You may make your own from brisee dough or use pre-made pie crust, like pillsbury's).
3. cut bacon into 1/2 inch pieces, fry crisp and drain.
4. Put cornstarch, salt, pepper and nutmeg in a mixing bowl. Add enough cream to make a paste. Add remainder of cream, milk, eggs and egg yolk. Thoroughly mix together with a whisk, but do not beat.
5. put bacon pieces and sliced gruyere and onions into pieshell. Strain milk mixture into crust. Skim foam from surface with a spoon
6. Bake in pre-heated 350 degree oven for 20 minutes, reduce heat to 325 degrees and bake for another ten minutes, or until quiche is set like custard.

This recipe is similar to Evil Catullus's writeup. I have found that this recipe will give a consistently creamy, rich and flavorful quiche with minimal effort. You can use either gruyère or Laughing Cow Cheese. I know, I know. You are asking yourself, "who would actually use that in a recipe?" Well, the answer is of course, me. Trust me, it works in this recipe. Or, if you don't trust me, ask anyone who went to this gathering, they'll vouch for the creamy superiority of Laughing Cow Cheese. You can make your own pie crust, or you can be lazy like me and just buy the pre-made ones that are in the refrigerator case at most grocery stores.

Ingredients

8 slices bacon, slice into 1/4 inch strips
1 medium onion
2 tbs butter
1 cup gruyère cheese, grated or 1 package laughing cow cheese, cubed
4 eggs slightly beaten
16 oz. whipping cream
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp white pepper
1 deep dish or 2 regular pie crusts/shells

Instructions

1. Fry bacon until uniformly crisp, drain. Slice onion and sauté in butter until transparent, do not brown. Alternately, you can sauté the onion in the bacon drippings.
2. Prick the pie crust and bake at 450°F for 5 minutes.
3. Line bottom of pie shell with bacon and onions. Press cubed cheese into the bottom.
4. In a bowl combine remaining ingredients, and then pour into pie shell.
5. Bake at 450° F for 15 minutes. Reduce heat to 350°F and bake for 20-30 minutes more until top is browned. Allow to rest for 10-15 minutes. Serve warm.

Ok. So I've got no idea what a pie shell is, probably some kind of ready-made dough thing. Anyway I'll give you a recipe where you make your own dough. Besides, this one has metric units.

Ingredients

• 250 g flour
• 1/2 tsp salt
• 2-3 tbs very cold water
• 125 g cold butter
• 100 g cooked bacon
• 100 g raw bacon
• 1 onion
• 2 cloves of garlic
• 150 g hard cheese (Emmental, Gruyere or mountain cheese)
• 250 g cream
• 4 eggs
• some pepper
• 1 bunch of chives or parsley

Instructions

Heap flour on table and make a little hole in the middle. Put cold water inside. Cut butter into pieces and arrange them around the "waterhole". Chop the entire heap up with a long knife until it turns into a mass of crumbs; knead them into a nice dough, but take care not to knead it too long or your hands will warm it up too much. Wrap in foil, refrigerate for 30 minutes.

While the dough cools down, cut the bacon in strips, chop onion and garlic, grind cheese; mix eggs, cream and pepper; chop chives or parsley. Preheat oven to 230 degrees centigrade.

Roll dough on slightly flour-covered table, butter a pie mold and line it with thinly rolled dough (cut anything over the rim). Mix bacon, onion, garlic and chives/parsley, spread it on the dough; mix cheese with egg cream, pour it into the mold.

Bake for 40 minutes at 200 degrees centigrade. Cover with aluminium foil (shiny side down) after 20 minutes so it doesn't turn black.

Enjoy.