Quiche Lorraine With Hollandaise Sauce
Created by Lynn (diner524) on November 20, 2015
- Servings: 8
- Prep Time: 10m
- Cook Time: 50m
- Recipe #21822
Ingredients
- 1 unbaked (9-inch) pie crust (4-cup volume, deep-dish)
- 6 ounces bacon slices (6 slices, chopped)
- 1/2 cup chopped yellow onion
- 6 ounces Swiss cheese (1 1/2 cups shredded)
- 1 can (12 ounces) evaporated milk (NESTLÉ CARNATION)
- 3 large eggs (well beaten)
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg (optional)
- FOR SAUCE
- 3 large egg yolks
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1/2 cup butter, melted
- Red pepper sauce/tabasco sauce, dash
How to Make
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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.
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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.
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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.
How to Make
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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.
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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