Pioneer Woman Quiche Lorraine Recipe
Listen up... when I start a day with Pioneer Woman's Quiche Lorraine, it sets the bar for delicious food for all my other meals. It's THAT good!The blend of eggs, cream, and bacon makes this quiche oh-wo rich and flavorful.Using a store-bought pie crust simplifies the preparation process.Blind baking the crust before adding the filling helps keep it crisp and prevents fogginess (hurray for that!).Adding a pinch of nutmeg to the egg mixture gives the quiche a subtle depth of flavor you'll appreciate.Pairing it with a fresh green salad makes it a complete meal.
Servings: 8
Ingredients
- 1 Pie Crust 9-inch
- 6 slices Bacon
- 1 cup Gruyère Cheese shredded
- 3 cups Half and Half
- 4 large Eggs
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Nutmeg
Instructions
- Preheat your oven to 375°F and place a baking sheet on the center rack.
- Set the pie crust in a 9-inch pie plate.
- Press the edges under and crimp them.
- Chill the crust in the refrigerator as you prepare the filling.
- Cook the bacon until it's crispy, then crumble it after draining on paper towels.
- Layer the crumbled bacon and shredded cheese in the chilled pie crust.
- In a bowl, whisk together the half and half, eggs, salt, black pepper, and nutmeg.
- Pour this custard mixture over the bacon and cheese in the crust.
- Bake for about 40 minutes or until the quiche is set and lightly golden.