My very old and well used 9 inch quiche pan finally cracked in two the other day and so I'm left with a giant Bodum beauty that not only makes a wonderful gratin, but when you need a pie for a crowd it's the pan to use. It does take some finagling to come up with the right quantities to fill the darn thing up. I was up to the challenge last night and made a giant sized bacon, onion and cheese pie for dinner.
OK, so by another name this is really a Quiche Lorraine but I can't say the "quiche" word in this house without the Big Guy getting shivers. He did however eat two pieces of the "pie" and he's got more in his lunch box today. Funny isn't it? What a curfuffle for nothing.
Filled with some of our homemade bacon pieces, golden brown sauteed onions and gouda cheese, last night's pie also made good use of some egg whites I had on hand from making ice cream. Speaking of cream, I was a little short on the stuff but I added yogurt instead and honestly it didn't seem to make a difference as far as taste or texture. The end result was still light, creamy and fluffy all at the same time and with a salad, great dinner fodder on a hot June night.
Quiche Lorraine (a JBug’s Kitchen original)
1 – 12 inch pie shell
1-1/2 cups crisp bacon pieces
1 large onion, finely chopped and sautéed until soft and golden brown
1-1/2 cups Gouda cheese cubes (1/4 inch cubes)
4 egg whites
1-1/2 cups half and half
1 cup plain yogurt
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
Salt and pepper
Preheat oven to 425. Prick bottom of pie shell and bake for 8 to 10 minutes until lightly golden. Remove and cool on a wire rack. Reduce oven heat to 375. Sprinkle bacon pieces on bottom of cooled crust followed by sautéed onion and cheese cubes. In a large bowl, beat together eggs and egg whites. Add remaining ingredients and mix until well combined. Pour over bacon, onion and cheese. Bake for 30 to 35 minutes until knife inserted into center comes out clean. Makes 8 to 10 servings.
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