Quiche Lorraine
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Quiche Lorraine' in Selections from Aunt Sammy's Radio Recipes and USDA Favorites, U.S. Department of Agriculture, Science and Education Administration, Home and Garden Bulletin No. 215, issued August 1976 (in the 'Recipes from 1976' / USDA Favorites section, with servings stated in the original) — a U.S. federal work, public domain. Text read in full at https://www.gutenberg.org/files/65379/old/65379-0.txt (Project Gutenberg eBook #65379). Conversion: the original's wheat pastry shell is swapped for an unbaked gluten-free pastry shell (a gluten-free pie crust formulation, as in the pool's Flaky Pie Crust, or a purchased gluten-free shell); the bacon is specified gluten-free (processed meats are a traps-pass category). Filling, seasonings, temperature, and time are unchanged. Filed under Breakfast; it is equally a lunch or supper dish.
Crisp bacon crumbled into an unbaked 9-inch shell under shredded Swiss, then a seasoned egg and half-and-half custard. Forty-five minutes until a knife inserted in the center comes out clean.
Why this complexity: Bacon is fried very crisp and drained well before it goes into the shell; Custard doneness is judged by the knife test, not only by time.
Ingredients
- 8 ounces bacon (gluten-free)
- 1 unbaked 9-inch gluten-free pastry shell
- 1 1/2 cups coarsely shredded natural Swiss cheese (7 ounces)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Dash cayenne
- Dash nutmeg
- 4 eggs
- 1 1/2 cups half-and-half
Method
- Heat the oven to 375°F (moderate).
- Cut the bacon into pieces and fry until brown and very crisp. Drain well.
- Crumble the bacon into the pastry shell. Sprinkle the cheese over the bacon. Mix the seasonings and sprinkle over the cheese.
- Beat the eggs and half-and-half together. Pour over the cheese and bacon.
- Make for 45 minutes, until lightly browned and a knife inserted into the center comes out clean.
- Rest 10 minutes before cutting. Serve warm.
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