Sep 25, 2009

Quiche Lorraine

8-inch deep dish pie crust, unbaked
4 strips bacon
1/2 of a small onion, thinly sliced
1 cup Swiss cheese, grated
¼ cup Parmesan cheese
4 eggs, lightly beaten
1 1/2 cups heavy cream (or 1 cup cream and 1/2 cup milk)
¼ teaspoon nutmeg
½ teaspoon salt
1/4 teaspoon pepper

Preheat oven to 450 degrees. Bake unfilled pie shell for five minutes. Cook the bacon until crisp and remove it from the skillet. Pour off all but 1 tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent. Crumble the bacon and sprinkle the bacon, onion, and cheeses inside the partly baked crust. Combine the eggs, cream, nutmeg, salt, and pepper and pour over the onion-cheese mixture. Bake the pie 15 minutes, reduce the oven temperature to 350 degrees and bake until a knife inserted one inch from the pastry edge comes out clean, about twenty minutes longer. Served immediately as an hors d’oeuvre or main course. 6 to 10 servings.