Quiche Lorraine

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

1. Preheat oven to 425 degrees F (220 degrees C).               
2. Place pastry in the bottom of a 8 in springform pan, press up the sides and let it form a rough (rustica) edge.
3. 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.
4. In a medium bowl, whisk together eggs, cream, cream cheese,  salt, and cayenne pepper. Pour mixture into pastry shell.
5. 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!!