Quiche Lorraine with Tomato
Creamy, melty, fluffy, cheesy, bacony delicousness. And beautiful to look at, to boot. This classic bacon quiche is decadent and somehow virtuous at the same time.
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Difficulty Level
Easy
Hard
Needed Items
Durations
-
5 minutes hands on plus 10 minutes baking for pie crust (Easy Pie Crust Link is below)
30 minutes hands on for filling
45 minutes baking
15 minutes cooling
TOTAL TIME: 1:45
Ingredients
-
Easy Pie Crust for One Crust Pie--in my podcast list under Desserts (Link is below)
8 slices bacon
2 sprigs fresh thyme
1 1/2 cups shredded Gruyere
1/3 cup grated Parmesan
1 shallot or small onion
5 large eggs
1 1/2 cups heavy whipping cream (or half and half)
1 Roma tomato
Pinch of cayenne
Pinch of nutmeg
1/2 tsp salt
1/2 tsp freshly ground black pepper
Number of Servings
- 6
Equipment
-
9" deep dish pie plate OR 8 1/2" springform pan
Large skillet
Grater or food processor
Paper towel
Do-Aheads
-
Make pie crust and bake at 425° for 10 minutes (See link in Additional Notes below)
Leave oven on at 425°
Shred Gruyere
