Full Moon Recipe for June: Quiche Lorraine

Hello there, guys, gals, and non-binary pals! Here’s this month’s witch-tinted recipe for Quiche Lorraine! You can try a pretty decent variant from Carnation that uses evaporated milk rather than cream. First, the recipe; then, me talking about it!

Quiche Lorraine

  • The Ingredients
    • 1 9 inch pie crust (homemade or store bought)
    • 12 slices of thick cut bacon
    • 1 cup shredded Swiss Cheese
    • 1 small white onion, minced
    • 2 eggs and 2 yolks beaten
    • 1 cup heavy cream
    • 2 cups cheddar cheese
    • 1 teaspoon salt
    • 1/2 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1/8 teaspoon Italian seasoning
    • 1/2 teaspoon paprika
    • 1 teaspoon white pepper
    • 1/8 teaspoon cayenne pepper
    • sprinkle of nutmeg
  • The Way of Preparing
    1. Preheat oven to 425°F/220°C.
    2. Fry bacon in a large skillet until completely cooked. Drain on paper towels and then coarsely chop.
    3. Drain most of the bacon fat from the pan, reserving about two tablespoons. Sauté the minced onion in the reserved bacon fat.
    4. Prepare the pastry bottom by lining a deep dish pie pan and crimping or flattening the edges as personal preference dictates.
    5. Sprinkle the chopped bacon, swiss cheese, and bacon-sauteed onion into the bottom of the pie crust.
    6. Whisk together the egg, cream, and seasonings.
    7. Carefully pour the egg mixture into your prepared pastry shell.
    8. Top with the cheddar cheese.
    9. Bake for 20 minutes at 425°F, then lower the temperature to 350°F for an additional 30 minutes or until a knife inserted into the center comes out clean.
    10. Let the quiche set for 15 minutes before consuming.

This is not my tried and tested Quiche Lorraine Recipe. I’ve kind of mentally retired it since my dad’s passing. It was one of his favorites to consume. I always made a double batch.

For a double recipe of my Quiche Lorraine, it’s a little more. It’s two rounds of pastry, a full pound of bacon, a box of mushrooms, a dozen eggs, and a pint of heavy cream. A package of thin sliced swiss cheese and four cups of cheddar cheese. The assembly is pretty much the same, but I blind bake the pastry for 10 minutes before adding the egg mixture.

This is more a recipe from my hearth to yours, rather than an edible spell.

Happy Baking! I would love for you to send me pictures of your attempts. And please share any recipes you’d like me to make!

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