Quiche Lorraine

I'm really tempting fate by calling this what it is instead of simplifying the moniker and renaming it a bacon and onion pie; however, Big Guy enjoyed it so much last night I figured he'd cut me a little slack. I keep telling him real men do eat quiche and he's living proof.

A JBug original recipe, we've made it before using Ham and Swiss but this time it's loaded with all manner of other good stuff including some of our home cured bacon. I changed it up a bit too by using Jarlsburg cheese instead of regular Swiss but the cheese was lite instead of whole milk which means it didn't melt quite like it should but the flavor was still stupendous, the texture light and fluffy and the crust as crisp as could be.

In case you're wondering how I could reinvent a common quiche of all things, I use half and half instead of heavy cream and add plain unflavored no fat yogurt with the eggs to make the custard - oh, that and the fact it's made in a giant 12 inch fluted porcelain quiche dish. 

Should you be using a regular 9 inch quiche pan, just cut the recipe in approximately half. Oh, by the way I've said this before but I'll say it again - if you're looking for a light fluffy texture to your finished pie, be sure to cube the cheese rather than grating it. Also in order to avoid a soggy crust, be sure to pre-bake and cool it on a wire rack before adding the filling. You'll be amazed with the results!  

It's a great dinner solution along with a crisp salad, and best of all - the leftovers make for memorable lunch fodder too - hot or cold or a fabulous appetizer cut into tiny little triangles and served cold with a glass of white wine. 

A Giant Ham and Swiss Quiche an original from JBug’s Kitchen

Pastry for a 12 inch single crust pie

1 large onion, finely chopped

6 ounces bacon diced

1/2 pound Jarlsburg quarter inch cubes

6 eggs

1-1/2 cups half and half

1 cup plain yogurt

1/4 teaspoon coarse salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly grated nutmeg

Preheat oven to 425. Arrange pastry in a large 12 inch ceramic pie dish, flute edges and prick all over bottom of pie shell with a fork. Bake for 12 to 14 minutes until lightly golden brown. Remove to a wire rack and cool. Reduce oven temperature to 375.

Cook bacon in a large saute pan until crisp. Remove to a paper towel lined plate. Reserving 1 tablespoon bacon fat, disgard the rest then saute onion until softened and slightly golden. Cool. Whisk together eggs, half and half, yogurt, salt, pepper, cayenne pepper and nutmeg until well combined.

Arrange bacon in bottom of cooled crust. Top with cooled sautéed onion and cheese cubes, spreading out evenly. Pour custard over top and bake for 35 to 40 minutes or until knife inserted in center comes out clean. Remove to a wire rack and cool for 10 to 15 minutes before serving. Makes 8 to 10 servings.

A year ago - Sausage and Pinto Bean Chili 

Two year's ago - Braised Beef and Olives

Comments

[Lea]

Oh - boy - I love Quiche Lorraine!!! Trust the French to make it acceptable to eat bacon and eggs at any time of the day! Your version looks divine!

[June]

Lea - I love it too and just don't make it often enough. This method makes for a particularly crisp bottom and creamy/fluffy filling. Next time I'm going to try using a blue cheese too. I think it would be yummer but we'll have to think of another name for it.

[Lorraine]

Well, how could I not like a dish named after me? He He. Your version looks especially fluffy and creamy. Thanks for the suggestion about the cheese...I'll try that for my next quiche.

[June]

Lorraine - and we've been thinkin' 'bout ya' too.