Tuesday, April 9, 2013

Quiche Alsacienne

Quiches are great for breakfast, lunch or dinner, and lend themselves to almost any combination of ingredients.  Some of my favorite quiches are Ham and Spinach, Sausage and Green Pepper, and my wife's Seafood Quiche with Shrimp, Crab and cream cheese.  But my hands-down favorite is Quiche Alsacienne.  

Quiche Alsacienne is a simple variation of Quiche Lorraine, adding caramelized onions to the Bacon and Swiss cheese, and it tastes great.


1 Refrigerated 9" Pie Crust
6 eggs, room temperature
1/2 lb. Bacon, diced
2 cups milk
2 cups Swiss Emmentaler Cheese, grated
1 large onions, diced
1 tsp. salt
1/2 tsp. White Pepper

Preheat oven to 350F.

In a large skillet, fry bacon until cooked, but not crisp, then remove to a paper towel lined plate.  Add diced onion to skillet and cook until soft and translucent.  Remove from heat and drain.

In a large mixing bowl, beat eggs until well, then add milk, salt and pepper and whisk until well-blended.

Line a 9-inch pie plate with pie crust, and fill with bacon, onions and cheese, distributed evenly.  Pour egg mixture over filling.  Place pie plate on a cookie sheet and place in oven.  Bake at 350 for 45-60 minutes, until a knife inserted in center comes out clean.

Serves 6.

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