Cooking web notes

Eleanor’s Quiche

Quiche around the world, Wikipedia

You know quiche is one of the best brunch dishes on this earth! 

Quiche is a savory classic French dish; however, it actually was created in the medieval kingdom of Germany known as Lothringen, under German rule.  The French later renamed it Lorraine.  The word quiche is from the German ‘kuchen’ meaning cake with the original Quiche Lorraine being an open pie filled with cream custard, an egg and smoked bacon.  It wasn’t until later that cheese was added.

This is a recipe that Mom got from her friend Eleanor; hence, the name “Eleanor’s Quiche.”  It sounds just like Quiche Lorraine to me and is a wonderful thing to have on your Easter table alongside ham. 

This quiche can be prepared in advance, frozen and then baked when you are ready to enjoy it.  It’s a great versatile egg dish and you can add whatever vegetables or meat that you want.  It’s easy and it’s delicious, great for a crowd, what more could you want?

Eleanor’s Quiche

Ingredients:

1 partially baked 9” pie shell

8 slices bacon, fried crisp and crumbled

1 ¼ cups Swiss cheese, shredded

1/3 cup minced onion

4 eggs

2 cups half and half

¾ teaspoon salt

¼ teaspoon sugar

1/8 teaspoon pepper

¼ teaspoon dry mustard

1/8 teaspoon cayenne pepper

Parsley flakes

Method:

Line the pie plate with pastry, prick with a fork, line with foil and weight with dried beans or rice. 

Bake at 400 degrees for 8-10 minutes until crust begins to color.

Remove from oven and remove beans, let crust cool slightly.

Scatter bacon, cheese and onion on crust.

Beat eggs slightly.

Beat in remaining ingredients.

Pour custard over bacon mixture.

Bake at 425 degrees for 15 minutes.

Reduce heat to 300 degrees and bake for 30 minutes until set.

Serve warm

Even real men eat quiche, just ask Bill!

This entry was posted on Thursday, December 1, 2011 at 5:33 AM and is filed under Bacon, Breakfast/Brunch, Cheese, Entree, Mom's recipes, Onions, Quiches, Swiss cheese. You can follow any responses to this entry through the RSS 2.0. You can leave a response.