Thursday, October 14, 2010

Quiche Lorraine

Here's an easy recipe for Quiche Lorraine, it's a great combination of flavors and perfect for breakfast or brunch.  The miniature quiche pans make for a cute presentation and perfect size for one person.
Quiche Lorraine
- 6 small quiche pans
- 2 refrigerated pie crusts
- 4 eggs, lightly beaten 
- 1 1/2 cup half and half (or whipping cream)
- 6 strips of bacon, cooked crisply and crumbled
- 1 cup swiss cheese, shredded 
- 1/2 of a small onion, finely diced (about 1/3 cup)
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1/8 tsp ground red pepper (cayenne)

Preheat oven to 350.  Unroll pie crusts and cut circles of the crust to line 6 small quiche baking pans (4 inches in diameter). Bake pie crusts in oven for 5-7 minutes until lightly golden.

Combine beaten eggs, half and half, bacon, swiss cheese, onion, salt, pepper and cayenne, whisking everything together.  Pour about 1/2 cup of mixture into each crust, until the mixture comes up to the top of the crust.

Bake in oven for about 30 minutes, until a knife inserted into the quiche comes out clean.  Let stand a few minutes before serving.

source: adapted from Betty Crocker


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