Sunday, July 15, 2012

Melt In Your Mouth Quiche Lorraine

There are few foods in this world that are as good as quiche. I'm not sure what my fascination is, but it's here to stay. My dad used to make quiche quite a lot so I probably just love it because I was started on it early. It isn't something I have very often, so when I do make it, it has to be good. And I mean real good.

I love quiche but don't like the heaviness that is associated with a lot of them. It's usually caused by the use of heavy cream mixed with the eggs. Sometimes it almost seems like I'm just eating a baked omelet! That wouldn't necessarily be a bad thing, but not what I'm going for when I'm wanting quiche...

Well, after a few tries over the years, I finally came up with a recipe that offers all the flavor of the regular ones, but with a 'lighter' touch. I use 2% milk instead of cream which makes an almost airy texture. It's so light in fact that it actually melts in your mouth when you take your first bite. Yum, right? I prefer to eat my quiche warm so that definitely helps to bring out the flavors and the soft texture. If you like your cold though, stick it in the fridge for an hour or two before you munch away.

This recipe I'm posting is based on the most popular of quiches - Quiche Lorraine. It's true that quiche can be made with pretty much any ingredient that you want, but what's better than a combination of cheese, bacon and onion? Not much. I use these staples in my recipe and, oh man, is it good. None of the flavors are overpowering and they all blend so nicely together. I make my own crust every once in awhile, but that post will be saved for another occasion.

I used a store-brought crust for these 'party-in-your-mouth' quiches to save some time, but you can definitely make your own. I have in the past and it's quite tasty. I don't remember where I got the recipe from but a quick Google search will head you in the right direction. I'd suggest checking out Martha Stewart (I may have gotten the homemade crust recipe from her) or Food Network.

Melt In Your Mouth Quiche Lorraine

3 cups milk
8 large eggs
few dashes salt and pepper
3 cups finely shredded swiss cheese
6 slices applewood smoked bacon, cooked and chopped
1/3 cup diced onion
2 frozen deep dish pie crusts

1. Preheat oven to 325 degrees.  
2. Whisk egg and milk together.
3. Poke a few holes in the bottom of each crust with fork to prevent air bubbles.  
4. Cook bacon and drain on paper towel. Leave about 1/2 - 1 TB of bacon grease in the pan.
5. Cook onion in leftover bacon grease until soft.
6. Layer bacon, then onion, then cheese evenly between the two crusts.
7. Pour egg mixture evenly between two crusts.  
8. Lightly stir the ingredients in the pie crust then place on foil-lined cookie sheet.
9. Bake for 50 - 55 minutes or until knife inserted in middle comes out clean. Rotate crusts halfway through baking time.

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