Quiche Lorraine (Bacon and Cheese)

 

Ingredients

• 
  Pastry for a one-crust 9-inch pie 
• 4 strips bacon
• 1 onion. thinly sliced
• 1 cup Gruyere or Swiss cheese, cubed
• 1/4 cup grated Parmesan
• 4 eggs, lightly beaten
• 2 cups heavy cream or 1 cup each milk and cream
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Tabasco sauce to taste

Directions

1. Heat the oven to 400 degrees.
2. Line a nine-inch pie plate with the pastry.
3. Build a rim with the pastry, and flute it.
4. Cover the bottom of the pastry with a round of parchment paper, and add enough dried beans or peas to partly fill the shell.
5. Bake for 10 minutes.
6. Reduce the oven heat to 375 degrees and remove the pastry (throwing away beans and parchment paper. Set aside.
7. Cook the bacon on skillet until crisp, then remove from pan.
8. Pour all but one tablespoon of fat remaining in skillet.
9. Cook onion in the remaining fat until transparent.
10. Combine the eggs, cream, nutmeg, salt, pepper, and tabasco sauce in bowl.
11. Crumble the bacon and sprinkle bacon, onion, and cheese over the inside of the pastry.
12. Strain cream mixture over onion-cheese- mix and slide the pie onto a baking sheet.
13. Bake the pie until a knife comes out clean; about 50 minutes, remover, and let stand for 5-10 minutes before serving,

Source — NY Times 
Prepared by Catherine Young
Louisiana Anthology
December 19, 2023