Grandma Handman's Quiche Lorraine.
There is nothing more delicious than a light lunch with a hot slice of homemade Quiche served with a small green salad or a cup of soup. There are so many types of quiche that you can create.
Our favorite one is a secret recipe from my Grandmother, Minnette Handman.
Although it is very easy to make your own pie crusts we have selected a pre-made crust that you can buy in your local supermarket. We have found the best quality pre-made pie shell to be the Marie Callendar's brand. However, we have found many private label pie shells pretty close in quality.
Winn-Dixie supermarkets have a good quality frozen pie shell. After your Quiche is done baking it will be golden and smell so good you wont believe that it came right out of your own oven. Try it for dinner or lunch. If you like substitute the bacon with shrimp for a lovely seafood quiche. Let us know if you like this recipe by e-mailing us.
Frozen Pie Crusts-2.
Gruyere Cheese-3/4 Lbs., shredded.
Heavy Sweet Cream-1 pint.
Eggs-6, lightly beaten.
Bacon- 1/2 Lb., crisp chopped in to bite size pieces.
Black Pepper-1/4 teaspoon.
Onions-1/2 cup fried golden.
In a large bowl add in the eggs, cream salt and pepper. Mix until combines. In a small skillet over a medium heat melt the butter. Place the onions into the melted butter and slowly fry until the onions turn lightly golden. Should take 20 minutes. Cool. Preheat the oven to 425F degrees. Place the onions and chopped bacon bits into the bottom of the pie shells. Top with the shredded Gruyere Cheese. Pour the egg mixture into the shells over the other ingredients. Sprinkle the quiches with a little fresh nutmeg. Bake in the oven at 425F degrees for 10 minutes. Lower the oven temperature to 350F degrees and continue baking for 40 minutes until the quiche has set. Place on a rack and cool slightly. Serve warm with a small tossed salad and a glass of your favorite wine
Recipe submitted by Gary Solomon.