new quiche lorraine

Ingredients

• Servings: 1
• 4 slices bacon
• 1 (9 inch) frozen deep dish pie crust, thawed
• 1/2 cup diced white onion
• 1 clove garlic, minced
• 1 cup half-and-half
• 1/2 cup sour cream
• 4 large eggs, beaten
• 1/2 cup shredded swiss cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 425 degrees f (220 degrees c).
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon slices on paper towels; crumble. reserve about 2 tablespoons bacon drippings in the skillet.
• cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened, 5 to 10 minutes.
• place thawed pie crust in a pie dish; prick holes in the bottom and sides of crust using a fork.
• bake crust in the preheated oven until lightly browned, about 8 minutes. remove crust from oven and reduce oven temperature to 325 degrees f (165 degrees c).
• whisk half-and-half and sour cream together in a bowl; beat eggs into half-and-half mixture. mix swiss cheese, salt, black pepper, and cayenne pepper into half-and-half mixture; add bacon, onion mixture, and parsley. pour mixture into the crust.
• bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 to 50 minutes. cool for 10 minutes before slicing into wedges.