Quiche Lorraine (simplified)
This is the shortcut version of Quiche Lorraine
Equipment
- 1 Skillet
- 1 Large mixing bowl
- 1 Small mixing bowl
Ingredients
- 1 frozen 9 inch deep dish pie crust (or make 2 quiches using shallow pie crusts)
- 3 slices of pre-cooked bacon (can be optional)
- 3/4 cup Canadian bacon, diced
- 1/2 onion, diced finely
- 3 eggs, beaten
- 1.5 cups milk
- 1.25 cups cheese (1 cup shredded cheese, traditionally Swiss/Gruyere, but can substitute for Cheddar cheese, Monterey Jack) + (1/4 cup Parmesan cheese if available, otherwise, use any shredded cheese you have)
- 1 tbs flour
Some cooking oil for skillet
Instructions
- Preheat oven 450 degrees F.
- Bake frozen pie crust(s) for 8 minutes or until crust is lightly golden brown. Then set aside.
- Reduce oven temperature to 325 degrees F.
- Heat up skillet on medium high heat with oil and saute onions for a couple of minutes, then add bacon and ham and continue to saute for a couple of minutes, set aside and let cool.
- In a large mixing bowl, mix together eggs and milk. Stir in bacon, ham and onions.
- In a separate bowl, mix together the cheese and flour. Then add this to the egg mixture and stir well.
- Pour egg mixture into pie crust(s).
- Bake for 45-60 minutes, or until knife inserted into center comes out clean.
- Let cool for 10 minutes. Egg will firm as it cools.
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