Quiche Lorraine

Yep, this quiche is named Quiche Lorraine. Perfect, right? I thought so! I don't love this quiche just because it has my name in it, it just so happens to be my favorite quiche of all time. It's super creamy, so delicious, and bacon-y!

This is another recipe my Fairy Godmother, her best friend and my best friend and I use for the Mother-Daughter tea parties (You can click HERE to read about the tea party) we host every other year. This is always a hit at the party as well as the Cranberry Orange Scones and Lemon Curd.

I made this a few nights ago and had Sneezy, Ariel and their boys over for dinner. I thought about making just one pie, but in the end decided to go with two, and I'm so glad I did! The Dwarfs devoured the first pie, and ate half of the second one! I won't name names, but a few of them even had thirds! ;)

Sneezy, Happy and Doc said it was so creamy and flavorful, they all loved it! When Sneezy loves a dish, and goes back for more, you know you've done good (he used to be a chef), and when all three Dwarfs have no suggestions on what you can do to improve the dish even more, you've done really good.

Quiche Lorraine
Serves 6 to 8

1 (9inch) pie crust, partially baked and still warm
4 ounces bacon, chopped
1 onion, chopped medium
3 garlic cloves, minced
5 large eggs
1 cup whole milk
1 cup heavy cream
1 teaspoon minced fresh thyme
1/2 tsp. pepper
1/4 tsp. salt
4 ounces Gruyere Cheese, shredded

After removing the partially baked pie shell from oven, fry bacon until crisp. Transfer bacon to a paper-towel-lined plate and pour off all but 2 tablespoons of fat left in the skillet. Add the onion and garlic and  cook until lightly browned. Toss the onion/garlic mixture with the crispy bacon and set aside. Whisk together the eggs, milk, cream, thyme, pepper and salt. Reduce the oven temperature to 350 (the pie shell is baked at 375). Sprinkle the cheese and bacon mixture over the bottom of the warm pie shell. Place the pie shell in the oven and carefully pour the egg mixture into the shell until it reaches about 1/2 inch from the top of the crust (depending on the depth of your pie shell, you may have some left over egg mixture.) Bake until the top of the quiche is lightly browned and a knife inserted about 1 inch from the edge comes out clean, 40-50 minutes (the center should be set, but soft like gelatin). Transfer the quiche to a baking rack to cool. Serve warm or at room temperature.

I am the worst at making pie crusts! If I could take lessons from Snow White herself, I would. Ha! The crust on my pies always come out looking deformed and ugly. Maybe its the dough, maybe its me. It's probably me. 

When I got home from the store, I noticed the cheese I bought was RED APPLE smoked cheese. I thought it was funny with the whole Snow White and the Seven Dwarfs theme I have going on! It just happened to be the first cheese I picked up and went with. This cheese was SO good. It had a great flavor, it was super creamy and had a good smokey taste to it. 

You can also see the Bacon dessert I made HERE for Sneezy, Ariel and their boys. :)

Blogs I'm linked to: Plaid & Paisley Kitchen, Feeding Big, Love Bakes Good Cakes, Fluster Buster, Kitchen Meets Girl, Aprons 'n Pearls, diana rambles, Life on Lakeshore Drive, This Gal Cooks