Quiche Lorraine (French Cheese and Bacon Pie)
Makes two 9-inch pies (see notes below)
Many years ago, my father was fortunate enough to get this recipe from a restaurant in eastern Pennsylvania called L'Auberge de la Licorne (The Inn of the Unicorn). I cannot recall exactly where it was located, but the restaurant no longer exists. It was one of my family's favorite dining spots in the 1970's. This savory pie can be served as an appetizer, luncheon or light dinner entree. And, since it is equally good warm or room temperature, it is perfect for a buffet or potluck event. I suggest you use a good quality Swiss or Swiss-style cheese for this recipe, such as Gruyere, Emmentaler or Jarlsberg. Make your favorite pie crust or purchase a good-quality frozen or refrigerated variety from the grocery store.
- 8 large eggs
- 1 pint heavy cream
- Pepper to taste
- Pinch of salt
- 1 tablespoon Worcestershire sauce
- 1/2 pound Swiss cheese, grated
- 1/2 pound cheddar cheese, grated
- 1 pound bacon, cut into 1-inch pieces
- Two 9-inch pie shells (see recipe in the related recipes links)
Preheat oven to 350° F. Place the first 5 ingredients in a mixing bowl or blender. Whip or blend until well combined. Fry the bacon until crisp; drain on paper towels. Arrange the bacon in bottom of both pie shells. Mix together the grated cheeses and sprinkle on bacon. Pour the cream mixture on top. Bake for 45 minutes or until golden brown. Cool at least 10 minutes before serving. This is best served warm, but is also good at room temperature.
Notes: This recipe can be halved. Alternately, make two quiches and, if you only need one, freeze the other. Cool completely, then freeze on a tray. Once frozen, wrap in heavy-duty foil or place in a freezer bag. Store in the freezer for up to two months. Unwrap and, while still frozen, bake in a preheated 350° oven for 20 to 25 minutes or until heated through.