Bacon Brie Quiche
Bacon Brie Quiche: In French Cuisine the Quiche is a classic dish. But it actually originated from Germany. The word Quiche is from the German word Kuechen. the original Quiche Lorraine was an open pie with filling consisting of an egg and cream custard with smoked bacon and or pork pieces. It was only later that cheese was added to Quiche Lorraine. Add onion and you have Quiche Alsacienne. The bottom crust originally made from dough, but that has long since evolved into a short-crust of puff pastry crust. Quiche became very popular in England after WWII, and the U.S. in the 50's
Materials
- 1 deep pastry pie shell
- 1 bunch of chives
- 1 box of Brie 4 oz
- 1 cup of shredded Swiss cheese
- 5 strips of thick cooked bacon
- 1/2 tsp white pepper
- 1/2 tsp dill weed
- 1/2 cup Greek Yoghurt or sour cream
- 5 eggs
- 1/ 2 cup half and half or heavy whipping cream
Instructions
- Bake the pastry shell in a preheated oven for 4 min. Mix the eggs and half and half and sour cream, set aside.
- Put the shredded cheese in the bottom of the pie crust then add the sliced Brie. Next layer add the cooked bacon. Add the chives and white pepper and dill to the egg mixture. Pour over the bacon. Bake in a preheated 375F oven for about 45 minutes, until a pick inserted in the center comes out clean. Cool slightly before serving.