This is a recipe by Craig Claiborne, in the New York Times Cook Book. I have four NY Times cook books, which I love. Many are classic dishes.
This is an excellent quiche Lorraine, which comes out light and fluffy.
1 9” Pie crust
4 slices of bacon
1 onion, thinly sliced
1 cup of Gruyere cheese, cubed
¼ cup of Parmesan cheese, grated
4 Eggs, lightly beaten
2 cups of heavy cream
¼ teaspoon of Nutmeg
½ teaspoon of salt
¼ teaspoon of white pepper
Preheat oven to 450F.
Line a nine-inch pie plate with pastry and bake 5 minutes. (I used a frozen ready-made 9" pastry).
Cook the bacon until crisp and remove it from the skillet. Pour off the fat from the skillet, reserving 1 Tbs. Cook the onion in the remaining fat until onion is transparent.
Crumble the bacon and sprinkle the bacon, onion and cheese over the inside of the partly baked pastry.
Combine the eggs, cream, nutmeg, salt and pepper and strain over the onion-cheese mixture.
Bake the pie 15 minutes, reduce the oven temperature to 350F and bake until a knife inserted 1-inch from the edge comes out clean, about 10 minutes longer.
Serves 6 to 8.
Notes: I used half of an onion, thinly sliced. I also added 5 slices of bacon. The quiche actually took longer than the recipe stated (about 15 minutes at 350F).
25 July 10: I made this again this morning and used turkey bacon. I also added a small amount of frozen chopped spinach (thawed and drained), which I added to the onions when cooking. I also used 1-3/4 cup heavy cream instead of 2 cups.