Quiche Lorraine
Ingredients
The crust
-
1
pie crust
unbaked pie crust
-
1-2
tbsp
unsalted butter
The filling
-
8
oz
bacon, chopped and cooked
-
½
cup
diced onion
-
1
tsp
minced garlic
-
3
large
eggs
-
3
large
egg whites
-
1
cup
heavy cream
-
½
cup
milk
-
¼
cup
green onions, sliced
-
1
cup
Gouda cheese, shredded
-
½-1
tsp
salt-free Creole seasoning
-
to taste
salt and pepper
Instructions
- Preheat the oven to 350°F.
- If using prepared dough, thaw for 30 minutes and roll out into the tart pan.
- Bake the crust for 5 minutes until edges are slightly brown, then remove and set aside.
- In a skillet, heat butter over medium heat and sauté the bacon for 6-7 minutes until browned.
- Remove the bacon and drain excess fat, leaving 1-2 tablespoons in the pan.
- Add onion and garlic to the pan, sauté for 2-3 minutes, then set aside with the bacon.
- In a mixing bowl, combine sautéed onion and garlic, bacon, eggs, egg whites, heavy cream, milk, green onion, Gouda cheese, Creole seasoning, salt, and pepper.
- Pour the mixture into the prepared tart pan.
- Bake for 40 minutes or until the quiche is thoroughly brown and a toothpick comes out clean.
- Let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8 slices
Calories
463
Total fat
38g
Total carbohydrates
14g
Total protein
16g
Sodium
538mg
Cholesterol
154mg
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