My Favorite Quiche
This is my favorite quiche recipe. The recipe was originally from a little
paper cookbook that came with a Weber Kettle Grill -- yes, you can cook quiche
on a covered grill (with indirect heat). This recipe is a version of Quiche
Lorraine, with the Swiss cheese and bacon, but is a little bit different.
Recipe by: Weber Barbeque Cook Book
Servings: 8
Preparation Time: 1:00
Ingredients
- 1 large uncooked piecrust (9 inch)
You can make the Best Piecrust Ever or use a purchased one.
- 1 cup heavy whipping cream
- 3 large eggs -- lightly beaten
- 4 slices bacon -- chopped
- ½ can large black olives -- sliced
- 1 bunch green onions -- sliced
- 1 cup Swiss cheese -- shredded
- 1/8 teaspoons salt
- ground black pepper to taste
- Good dash nutmeg
- dash Cayenne pepper
Preparing the Quiche
- Cook bacon until crisp, then drain.
- Combine cream, eggs, salt, pepper,
nutmeg, and Cayenne.
- Arrange olives, onion, cheese, and bacon in pie shell. Pour
egg mixture into pie shell over other ingredients.
- Bake at 375 degrees F for 35 minutes
to 1 hour 15 minutes. How long to cook it will depend on whether you use a deep dish pie plate or not. Just give the quiche a little shake, and if it still wiggles in the middle, then it is not done yet.
- Remove quiche from the oven and allow to cool for about 15 minutes before serving.
Notes :
- This recipe isn't too specific about things, like what size
can of black olives, or how big a bunch of green onions (scallions).
Use your
own judgement.
- I generally use a deep dish pie plate, and I just double
the number of eggs
and the amount of heavy cream, to six eggs and two cups of heavy cream.
Enjoy!