New Quiche Lorraine
Ingredients
- 4 strips bacon
- 1 (9 inch) frozen deep-dish pie crust, thawed
- ½ cup diced white onion
- 1 clove garlic, minced
- 1 cup half-and-half
- ½ cup sour cream
- 4 large eggs, beaten
- ½ cup shredded Swiss cheese
- ¼ cup chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble. Reserve about 2 tablespoons drippings in the skillet.
- Add onion and garlic to the skillet; cook and stir over medium heat until onion is softened, 5 to 10 minutes.
- Place thawed pie crust in a pie dish; prick holes in bottom and sides of crust using a fork.
- Bake in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).
- Whisk half-and-half and sour cream together in a bowl; beat in eggs. Stir in Swiss cheese, bacon, onion mixture, parsley, salt, black pepper, and cayenne pepper; pour into crust.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes. Cool before slicing into wedges, 10 minutes.
Source
Original recipe: View Original