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New Quiche Lorraine
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Rich, custard-like quiche Lorraine with a creamy twist from sour cream.
Ingredients:
  • 4 slices bacon
  • 1 (9 inch) frozen deep dish pie crust, thawed
  • 0.5 cup diced white onion
  • 1 clove garlic, minced
  • 1 cup half-and-half
  • 0.5 cup sour cream
  • 4 large eggs, beaten
  • 0.5 cup shredded Swiss cheese
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon cayenne pepper
  • 0.25 cup chopped fresh parsley
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • In a spacious skillet, sizzle the bacon over medium-high heat, turning occasionally, until perfectly crispy and browned all over, for around 10 minutes. Once done, place the bacon on paper towels to drain and crumble it. Save roughly 2 tablespoons of the flavorful bacon drippings in the skillet for later use.
  • Saute onion and garlic in the flavorful bacon drippings until onion is soft, for 5 to 10 minutes on medium heat.
  • Place the thawed pie crust in a pie dish and delicately prick holes in the bottom and sides of the crust with a fork.
  • Place the crust in the preheated oven until it turns a beautiful light golden brown, which should take about 8 minutes. Take the crust out of the oven and lower the oven temperature to 325 degrees F (165 degrees C).
  • Combine the half-and-half and sour cream, then mix in eggs. Stir in Swiss cheese, salt, black pepper, and cayenne. Add bacon, onion, and parsley. Pour the mixture into the crust.
  • Bake in the preheated oven for 45 to 50 minutes until a knife comes out clean when inserted into the quiche's center. Allow to cool for 10 minutes before slicing into wedges.

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