Quiche Lorraine Recipe Using Half Half

Our favorite version of course uses bacon.

Quiche lorraine recipe using half half. Preheat the oven to 400 degrees. This keeps it from filling in the cracks. Top with remaining cheese.

Shape dough into a ball. Using a fork prick the inside of the pie shell then bake for 8 minutes. Combine flour and 1 4 teaspoon salt in bowl.

Sprinkle cheese over the bottom of the pie shell. When the crust is done baking add the bacon and onions. Line pastry with a double layer of aluminum foil.

Pour egg mixture over all. Reduce oven temperature to 325 degrees f 165 degrees c. Combine the half and half eggs salt pepper and thyme in a large bowl and beat well with a wire whisk or egg beater.

In a mixing bowl whisk together the eggs half and half mustard nutmeg salt and pepper. Photo 8 pour the egg mixture photo 9 in and finish with some extra cheese and onions greens photo 10. Bake in preheated oven for 8 minutes.

Stir in enough water with fork. Preheat the oven to 350 f. I used half and half instead of milk and cut it down to 1 1 2 cups.