In case you’re wondering if I’ll buy the Wholly Wholesome pie shells after using them for my Quiche Lorraine and Egg Pie experiments, actually, I already did! I ended up making two quiches – Quiche Lorraine and Country Quiche Lorraine. What’s the difference? All I noticed is that the latter has bacon and ham, while the former only has bacon.
Anyway, here’s the recipe for Country Quiche Lorraine (reprinted in its entirety with permission from this site).
- 1 Wholly Wholesome Organic Pie Shell
- 4 large eggs
- 1 1/4 cup of light cream
- 3 strips of bacon
- 3/4 cup of shredded cheese (Sharp, White Cheddar or Swiss)
- 1/2 small onion
- 3 pieces of lean deli ham
- 1/8 tsp of nutmeg
- 1/8 tsp of paprika
- 1/8 tsp of pepper
- Preheat oven to 400°F.
- Thaw shell for 10 minutes.
- Prick bottom and sides of shell with a fork.
- Bake shell for 10 minutes.
- Let cool for approximately 10 minutes.
- Reduce oven temperature to 350°F.
- Tear up ham into small pieces, set aside.
- Cook bacon well and crumble, set aside.
- Sautè onions, set aside.
- Fill bottom of pie shell with 1/2 cup of shredded cheese.
- Layer ham, bacon, onions and add remaining ¼ cup of shredded cheese.
- In saucepan, scald cream.
- In a separate bowl, lightly beat eggs then add to cream.
- Remove eggs and cream from heat and stir until combined.
- Add nutmeg, paprika and pepper.
- Pour egg mixture into pie shell.
- Place quiche on cookie sheet to protect oven should quiche boil over.
- Place in the oven on the center rack and back at 350°F for approximately 45 minutes or until center sets.
- Remove from oven and cool on wire rack for 30 minutes.
- Serve or refrigerate for up to 3 days.
Here are the ingredients for the Country Quiche Lorraine.
Following the recipe above, I pricked the bottom and sides of the pie shell using a fork. I was feeling particularly playful, so you might see some patterns.
I scattered 1/2 cup of shredded cheese on the bottom of the pie shell.
Then I layered the ham, bacon and onions.
I topped it with the remaining cheese.
I poured the egg mixture.
Then I got a bit worried. After I poured the mixture into the shell, I can hardly see the ingredients!
But all went well! Here are the two quiches I made in one night. The Country Quiche Lorraine is the one at the bottom.
Now I’ve got yet another recipe for quiche to use in the future. What’s more, I can’t wait to make apple and pecan pies using these shells!