Quiche Lorraine

8 May

Have you ever heard that lucky people are lucky mostly because they believe they’re lucky? According to my own statistical studies, this is 100 percent true.

Yesterday Ryan and I were taking an evening walk. (Awww, you’re so cute and romantic!) All of a sudden, Ryan jumped away from me and squatted beside the path, peering into some bushes. (I was sure he found a snake, spider, or other creature with which to scare me.) But, alas! He found an old $20 bill! Just sitting there patiently waiting for a lucky person to spot it.

Now according to my studies, people who believe they’re unlucky never would’ve spotted the money because they’re already so sure that nothing lucky will happen to them.

Summary: Get lucky!

You happen to be in luck today. I know you were wondering what to make with that flaky pie crust recipe I gave you last weekend. Here’s one of my favorite dishes that uses it.

This quiche is silky smooth (thanks, Swiss cheese!) and very tasty.

Ingredients

1 unbaked flaky pie crust
 2 eggs, beaten
1/4 c. onions, chopped
1 c. half and half
1/4 t. pepper
3/4 c. Swiss cheese, shredded
3 pieces of cooked bacon, chopped into bite-sized pieces

Directions

Preheat the oven to 375 degrees F. Remove the chilled dough from the refrigerator, and place on a generously floured surface. Dust the top with flour. Flatten the dough firmly with your hands. With a rolling pin, give the dough a few rolls, then turn the dough one-quarter of a turn. Continue rolling and turning the dough until the round is approximately 12 inches in diameter and 1/8-inch thick. If it starts getting tricky to keep turning the dough, add more flour. Roll the dough up over the rolling pin, and unroll over a 9-inch pie plate. Fold the overhanging dough over and into the pan, pressing it firmly against the dough on the sides of the pan. Line the dough with a piece of aluminum foil and freeze for 30 minutes.

Place the dough-lined pan on a baking sheet, and fill the foil with pie weights, dried beans, or pennies. Bake until the dough is set and beginning to brown, about 20 minutes.

Meanwhile, make the filling. Combine the beaten eggs, onions, half and half, and pepper. Mix until well combined.

Remove the baking sheet with the pie plate from the oven. Remove the foil and weights. Scatter the Swiss cheese and bacon evenly in the pastry shell. Carefully pour the egg mixture into the shell. Return to the oven and bake until the filling is puffed and golden brown, about 30 to 35 minutes. Let cool slightly, then serve.

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One Response to “Quiche Lorraine”

  1. Kelly May 8, 2012 at 10:20 am #

    If we so desire, could we multiply the amount of bacon by 10?

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