Deep South Eats: Quiche Lorraine

OOO boy this is one of my favorite brunch dishes (sounds a bit like OOO cher looks like you gotta cajun in your pocket). I use it for all sorts of meals and occasions and it is simple and elegant. Over the years I have been able to perfect the cooking time and temperature to make it JUUUUUUUSSSST right! Serve it for breakfast brunch with some muffins, Poppyseed Bread, and/or fruit, or serve it for lunch dinner with a large garden salad.

Ingredients:

• 1, 9-inch pie crust (I prefer Marie Callenders deep dish to hold all the ingredients without spillage)
• 12 slices of bacon, cooked and chopped
• 1 cup shredded Swiss cheese
• 1/3 cup minced onion
• 4 eggs, beaten
• 2 cups of light cream
• 3/4 t. salt
• 1/4 t. white sugar
• 1/8 t. cayenne pepper

Directions:

• Place pie crust on foil lined baking sheet.
• Layer bacon, cheese and onion evenly in the bottom of your pie crust
• Whisk together eggs, cream, salt, sugar, and cayenne pepper in a medium bowl.
• Pour mixture evenly over bacon, cheese and onion into the pie shell (If using a deep dish shell it will come right to the top)
• Carefully place baking sheet with pie crust in the refrigerator to chill for a few hours or preferably overnight. You can cook this without chilling, but the consistency will not be as firm.
• When you are ready to bake, preheat oven to 425 degrees.
• Bake quiche on baking sheet in preheated oven for 15 minutes.
• Reduce heat to 325 and bake an additional 30 minutes. 
• To check for "doneness" (yeah not sure if that is a word but work with me), insert knife 1 inch from edge and check to see if it comes out clean.
• Allow quiche to sit for 10 minutes.
• Cut into wedges and serve.

Don't forget to check out What's on the Menu from Monday and look forward to a One Thousand Gifts post tonight or tomorrow.