Sous Chef: Amelia
Recipe: Quiche Lorraine (by Betty Crocker)
Pastry for 9-inch One-Crust Pie (just so you all know, I have never made my own pie crust!! I usually buy a frozen one made by Marie Callender! I found a recipe that claimed to be the Perfect Pie Crust, so I had to try it! I found it to be a bit tasteless, although very flaky, but perhaps too much so! So...If any of you have found a great tasting pie crust recipe, I would love to try it!!)
8 slices bacon, crisply cooked and crumbled (we used smoked sausage because we didn't have any bacon)
1 cup shredded Swiss cheese, 4 oz. (again, we substituted...cheddar instead)
1/3 cup finely chopped onion (substitution again...we used onion powder)
4 large eggs (this recipe is sounding very sad because we substituted yet again! I was out of eggs, and my normal emergency pantry friend wasn't home, so I used egg product...like Egg Beaters!)
2 cups whipping (heavy) cream (only a partial substitute...used part whipping cream and part half and half!)
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground red pepper
1. Heat oven to 425.
2. Prepare pastry. Ease into quiche dish, 9 x 1 1/2 inches, or pie plate, 9 x 1 1/4 inches.
3. Sprinkle bacon, cheese and onion in pastry-lined quiche dish. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish. Bake 15 minutes.
4. Reduce oven temperature to 300. Bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Megan: "Delicious, but the crust is kinda crumbly."
Brian: "I liked the crust...it was actually one of the better quiche's that you've made." (he thinks that real men don't eat quiche, which is really just his way of saying that quiche is not his favorite.)