Quiche Lorraine With Hollandaise Sauce
Recipe: #21822
November 20, 2015
Categories: Breakfast, Eggs, Appetizers, French, Baby Shower, Brunch Easter, Mothers Day, more
"A recipe I found on the Carnation website that I adapted, to be like a brunch quiche that was on the menu in a Naples, FL restaurant, that was so good. I always pre-bake my crust, as I don't like a soggy crust, so I added that change, which you could omit. Feel free to use ham instead of bacon. Can serve this as"
Original is 8 servings
Ingredients
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- FOR SAUCE
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Nutritional
- Serving Size: 1 (119.1 g)
- Calories 283.6
- Total Fat - 24.1 g
- Saturated Fat - 12 g
- Cholesterol - 203.3 mg
- Sodium - 517.4 mg
- Total Carbohydrate - 4 g
- Dietary Fiber - 0.2 g
- Sugars - 2.7 g
- Protein - 12.5 g
- Calcium - 77.9 mg
- Iron - 0.8 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
PREHEAT oven to 350° F. Pre-bake the pie crust for 15-20 minutes, using a pie crust shield and pie weights (or dried beans in foil), then cool before filling.
Step 2
Cook bacon in large skillet over medium heat. When bacon starts to turn brown, add onion. Cook until bacon is crisp; drain. Sprinkle cheese into bottom of pie shell. Top with bacon mixture. Combine evaporated milk, eggs, salt, pepper and nutmeg in small bowl until blended. Pour into pie shell.
Step 3
BAKE for 30 to 35 minutes or until knife inserted halfway between center and edge comes out clean. Cool for 5 minutes on wire rack before serving.
Step 4
While quiche is baking, in a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper sauce. Serve immediately with quiche.
NOTE: Quiche fits a variety of meal occasions from brunch to dinner and also makes an outstanding appetizer. If using metal or foil pans, bake on preheated heavy-duty baking sheet
Tips
No special items needed.
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