Quiche Lorraine

Name: Quiche Lorraine
Ingredients: 1 unbaked frozen 9-inch deep-dish pastry shell; 1 teaspoon olive oil; 1 cup halved and thinly sliced onion; 4 center-cut bacon slices, cooked and crumbled; 3 ounces grated Gruyere cheese (about 3/4 cup); 3 large eggs, lightly beaten; 3 large egg whites, lightly beaten; 1 1/2 cups 2% reduced-fat milk; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

11 ingredients

5 steps

Ingredients

1 unbaked frozen 9-inch deep-dish pastry shell
1 teaspoon olive oil
1 cup halved and thinly sliced onion
4 center-cut bacon slices, cooked and crumbled
3 ounces grated Gruyere cheese (about 3/4 cup)
3 large eggs, lightly beaten
3 large egg whites, lightly beaten
1 1/2 cups 2% reduced-fat milk
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

1

Preheat oven to 375°.
2

Pierce bottom and sides of pastry shell with a fork. Bake at 375° for 15 minutes. Let cool on a wire rack. Increase oven temperature to 450°.
3

Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion; saute 8 minutes or until tender, stirring occasionally. Remove from pan; let cool.
4

Sprinkle onion, bacon, and cheese into pastry shell. Combine eggs and egg whites in a bowl, beating with a whisk. Add milk and remaining ingredients, beating with a whisk.
5

Pour milk mixture over cheese mixture in pastry shell. Place quiche on a baking sheet. Bake at 450° for 10 minutes. Reduce oven temperature to 350°. Bake at 350° for 40 minutes, shielding edges after 15 minutes, if necessary, to prevent excess browning. Let cool on wire rack 15 minutes. Cut into wedges, and serve immediately.