Home   >   Food   >   by the recipe: classic quiche lorraine

By the Recipe: Classic Quiche Lorraine

By on October 21, 2013
quiche

There are a number of things that would make a Sunday perfect, for me.

We spend many of our weekends at Beloved’s family cottage. Located 75 minutes outside the city, we head there for our escape. In the summer we swim and spend time on our boat. In the winter we ski at the mountain or snowshoe at the golf course. And on any given Sunday at the cottage, I can be found reading my book. Either lakeside or fireside.

When I’m home, I like to spend the day cooking. As a stay at home mom, I rarely find myself at home. To be home on a weekend is somewhat of a luxury. And to be home, with a long to-do list, cooking is a welcome distraction!

Today while my little girl person baked brownies, I cooked.

 

Classic Quiche Lorraine

I use a store bought pie crust for this. One day I will master my own crust but in the meantime, if you’re in Canada, the Tenderflake pie crust is very good!

Ingredients:

6 slices bacon
1 onion, finely chopped
1/2 tsp pepper (2 mL)
1/4 tsp salt (1 mL)
4 eggs
1/2 Cup milk (125 mL)
1/4 Cup 15% cream (50 mL)
2 Tbsp Dijon mustard (25 mL)
3/4 Cup Swiss cheese (175 mL)
1 Pie crust (homemade or store bought)

 

Directions:

Pre-bake your pie crust first. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 20 minutes. Check on it and poke the crust if it starts to puff up on the bottom.

Filling: In large skillet, fry bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels.

Drain fat from pan. Fry onion, pepper and salt over medium heat until softened, about 4 minutes.

In large bowl, whisk together eggs, milk and cream.

Brush mustard over base of pastry shell; sprinkle with cheese.

Add onion Pour in egg mixture. Crumble bacon on top of the egg mixture.

Bake in centre of 375°F (190°C) oven until knife inserted in centre comes out clean, about 35 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat in 350°F/180°C oven for 20 minutes.)

 

Julie of By The Recipe says this about her food writing:

I’m not sure which came first: my sweet tooth, or my desire to bake.  Before I was a wife and a mother, I was a baker.  I love to bake.

Before kids, I wasn’t much of a cook. After kids, my cooking abilities improved, I guess because I needed to feed my family. Over the years I have come to enjoy cooking, almost as much as baking.  But let’s be honest, the best part of baking and cooking are the accolades of a great mouthful of food. That inspires me.

When I cook, I cook by the recipe. Almost always.

About simply...woman!

We encourage spreading the message of knowledge and wisdom. We appreciate and thank our featured partners for their articles. All information provided on Simply…Woman online magazine is for reference only; the content is based on the authors’ experiences and therefore is not intended as a substitute to the services of a fully qualified professional. Although every reasonable effort is made to present current and accurate information, Simply…Woman makes no claims, promises or guarantees about the accuracy, completeness or adequacy of the information.