New Quiche Lorraine

Name: New Quiche Lorraine
Total time: 85
Yield: 8
Ingredients: 4 slices bacon; 1 (9 inch) frozen deep dish pie crust, thawed; ½ cup diced white onion; 1 clove garlic, minced; 1 cup half-and-half; ½ cup sour cream; 4 large eggs, beaten; ½ cup shredded Swiss cheese; ¼ teaspoon salt; ¼ teaspoon ground black pepper; ¼ teaspoon cayenne pepper; ¼ cup chopped fresh parsley

Recipe by MKCortes (Latin Goddess) from allrecipes.com

1 Hr. 25 Mins.

Ingredients

8 servings

•

4 slices bacon
•

1 (9 inch) frozen deep dish pie crust, thawed
•

½ cup diced white onion
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1 clove garlic, minced
•

1 cup half-and-half
•

½ cup sour cream

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4 large eggs, beaten
•

½ cup shredded Swiss cheese
•

¼ teaspoon salt
•

¼ teaspoon ground black pepper
•

¼ teaspoon cayenne pepper
•

¼ cup chopped fresh parsley

Instructions

Preheat oven to 425 degrees F (220 degrees C).
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Reserve about 2 tablespoons bacon drippings in the skillet.
Cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened, 5 to 10 minutes.
Place thawed pie crust in a pie dish; prick holes in the bottom and sides of crust using a fork.
Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).
Whisk half-and-half and sour cream together in a bowl; beat eggs into half-and-half mixture. Mix Swiss cheese, salt, black pepper, and cayenne pepper into half-and-half mixture; add bacon, onion mixture, and parsley. Pour mixture into the crust.
Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 to 50 minutes. Cool for 10 minutes before slicing into wedges.