Our hens have been extremely prolific lately! We eat eggs regularly but the eggs are backing up. I decided to make a large quiche for dinner and put all the eggs to good use. I decided to use a springform pan (just to see) The quiche turned out gorgeous but there are few things that I would need to do differently next time. The mix was fairly thick but needed to be thicker b/c iit ran out of the pan and into the oven. Next time I will add some softened cream cheese to the egg mixture to keep it from running everywhere.
My guys are meat eaters so I decided to make Lorriane since it has bacon in it. Here is a basic quiche lorraine recipe. I make mine from memory but can't break it all down b/c I never do it the same way twice.
Ingredients
- 1 recipe pastry for a 9 inch single crust pie
- 12 slices bacon
- 1 cup shredded Swiss cheese
- 1/3 cup minced onion
- 8 eggs, beaten
- 2 cups light cream
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 6 oz softened cream cheese
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- Place pastry in the bottom of a 8 in springform pan, press up the sides and let it form a rough (rustica) edge.
- Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
- In a medium bowl, whisk together eggs, cream, cream cheese, salt, and cayenne pepper. Pour mixture into pastry shell.
- Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.
We ate most of this quiche for dinner w/ salads and finished it off the next morning for breakfast. Now, once again we have more eggs than we can eat so we'll make this again!!