Recipes

Quiche Lorraine, Texas Style

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Quiche Lorraine, Texas Style

By Erin Baxter

Take a culinary trip to the beautiful region of Alsace-Lorraine, France, where Quiche Lorraine gets its fitting name. Known as the mother of all quiches, Quiche Lorraine is traditionally made ​​with flour, eggs, cream, cheese, and bacon.

Small variations on the classic are of course possible – and we here in the Texas Hill Country would like to present that today! Of course, enjoy as a starter, main dish, or even a snack – quiche always fits the menu perfectly. Sip your favorite glass of cold, white wine to savor all of the flavors.

Quiche Lorraine

Quiche Lorraine, Texas Style

Photo: kuechengoetter.de

Directly from the Texas kitchen of Judy Bybee, here’s the perfect way to make your Quiche Lorraine, Texas Style:

1 – 9 inch unbaked pie shell, well-chilled
3/4 teaspoon salt
1 tablespoon butter, softened
dash nutmeg
12 slices thick bacon
dash sugar
4 eggs
dash cayenne
2 cups heavy or whipping cream
1/8 teaspoon pepper
1 cup natural Swiss cheese, shredded

Texas option: Add 1 – 4 oz. can Hatch green chilies, 1/4 cup diced onion, and 1/2 cup diced tomatoes.

Preheat oven to 425˚F.

Rub surface of unbaked pie shell with softened butter. Fry bacon and crumble. Combine eggs, cream, salt, nutmeg, sugar, cayenne, pepper (and Texas option ingredients if chosen); beat just long enough to mix thoroughly. Sprinkle pie shell with bacon and cheese; pour in cream mixture. Bake 15 minutes at 425˚F. Reduce oven to 300˚F and bake for 40 minutes or until a knife inserted in center comes out clean.

Serve with freshly made salsa and top with sour cream and cilantro. Makes 6 servings.