quiche lorraine

Ingredients:

1 large sweet onion, thinly sliced

1-2 tablespoons canola

1 prepared pie crust, room temperature

8 ounces slab bacon, cut into 1/4-inch pieces

1/4 teaspoon freshly ground black pepper

1 1/2 cups half and half

3 eggs

3/4 teaspoon kosher salt

nutmeg to taste (about 3 gratings)

3/4 cup grated Gruyere or Jarlsberg cheese

Directions:

Sauté the onions over medium to medium-low heat in one to two tablespoons of canola oil. Cook stirring often until the onions are cooked down and just golden, but not brown, about 15 minutes. Spoon into a bowl and set aside.

Preheat oven to 350 degrees. 

Drape the pie crust into a deep 9-inch pie plate. Remove any excess crust from the rim, then flute the edge.

Sauté the bacon over medium heat until just crisp. Drain and combine with the onions.

In a deep bowl combine the half and half, eggs, salt, pepper and nutmeg. With a hand blender blend until frothy. The froth is important as it will keep the layers of ingredients suspended in the pie crust while it cooks.

Scatter half of the onion-bacon mixture into the pie shell. Pour half the frothy custard over the mixture. Sprinkle with half the cheese. Layer with the remaining onion-bacon mixture. Re-froth the batter and pour the rest into the shell. Sprinkle the remaining cheese over the top.

Place the filled pie plate on a foil covered, rimmed baking sheet. Bake at 350 degrees for about 45 minutes or until the center is just set. Note that the time may vary from 35 minutes to an hour. Cover the top loosely with foil if the quiche appears to be browning too quickly. A paring knife should come out clean when inserted in the center, but there should still be some jiggle to the center.

Cool on a wire rack for at least a half an hour to set the quiche before slicing and serving. The quiche can be served warm or at room temperature.

The quiche can be made a day or two ahead of time. Cool completely, then cover and refrigerate. To serve hot, slice and reheat for 10-15 minutes in a 375-degree oven on a sheet pan lined with parchment or lightly oiled pie of foil.

Serves 6