Recipe For Quiche Lorraine With Half And Half

Drain on paper towels then chop coarsely.

Recipe for quiche lorraine with half and half. I prefer half and half as all heavy cream is very rich but smooth and silky too. Photo 8 pour the egg mixture photo 9 in and finish with some extra cheese and onions greens photo 10. Whisk together beaten eggs and next 5 ingredients.

Drain on paper towels. 2 tablespoons butter 4 large eggs 1 1 4 cups half and half cream 1 8 teaspoon pepper. When the crust is done baking add the bacon and onions.

Bake 35 minutes quiche is cooked when a knife. Unfortunately using all milk doesn t not work as well in this recipe. Sprinkle green onions over bacon.

Line 9 inch pie plate. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Quiche filling can be made with all half and half all heavy cream or a combination of half cream and half milk.

Bake for 30 40 minutes and allow to rest on a wire rack. Shape dough into a ball. Sprinkle bacon over bottom of pie shell.

Sprinkle bacon cheese and onion into pastry shell. Transfer the onion to the pie shell. Preheat the oven to 350 f.