Friday, August 14, 2015
Here are the basics of Quiche Lorraine (One 9" quiche: 4-6 servings)
4 ounces bacon or sausage, chopped and browned
1 sweet bell pepper, sauted
1 onion, sauted
3 large eggs, lightly beaten
1 1/2 C heavy cream, creme fraiche, or half cream and half milk
1/2 tsp salt
1/4 tsp ground pepper
Sausage (and any other additions you like--sauted sweet peppers, onions, handful of grated cheese) on pie crust. Pour custard filling into pie crust. Bake until filling is browned and set, 25-30 minutes.
Quiche in a jelly roll pan. I double the the ingredients and even added 2-3 more eggs for a large cookie sheet size quiche.