Quiche Lorraine

• 分量: 8 servings
• 調理時間: 30 minutes
• 総時間: 1 hour 55 minutes

材料

1 (9-inch) unbaked pie crust

8 slices bacon, cut into 1-inch pieces

½ cup chopped leeks (white and pale green parts only)

½ cup chopped onion

salt and pepper to taste

1 pinch cayenne pepper, or more to taste

3 large eggs

2 egg yolks

1 cup heavy cream

¾ cup milk

1 teaspoon chopped fresh thyme

6 ounces shredded gruyère or cheddar cheese

手順

Roll pie dough to fit a (9-inch) deep-dish pie plate. Press into the pie plate and chill in the refrigerator for at least 20 minutes before baking.

Preheat the oven to 425°

Line chilled pie crust with foil and fill halfway with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove the foil and weights and continue to bake until golden brown, about 5 minutes.

While the pie crust is baking, cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from the pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, pepper, and cayenne pepper; cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.

Remove the pie crust from the oven. Reduce the oven temperature to 325°

Whisk eggs and egg yolks together with cream and milk in a large bowl. Add thyme and stir to combine.

Sprinkle ⅔ of the leek mixture over the bottom of the baked crust. Top with ⅓ of the cooked bacon and ⅔ of the cheese. Carefully ladle in egg mixture, then sprinkle with remaining leek mixture, bacon, and cheese.

Bake in the preheated oven until browned, set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

栄養

• カロリー: 413 kcal
• 脂肪総量: 33 g
• 飽和脂肪: 15 g
• 不飽和脂肪: 0 g
• コレステロール: 197 mg
• ナトリウム: 469 mg
• 炭水化物総量: 14 g
• 食物繊維: 1 g
• 糖質総量: 2 g
• タンパク質: 16 g