“Weeknight” Quiche Lorraine with a Cracker Crust

“Weeknight” Quiche Lorraine with a Cracker Crust

Makes 8 slices, 4 to 6 servings


24 whole grain crackers (like low-sodium Triscuits), ground in a food processor (about 1 cup)

2 tablespoons melted butter

Preheat the oven to 375 degrees F.  Combine the butter and cracker crumbs and spread in the bottom and one inch up the sides of a 9-inch pyrex pie plate.  Bake the crust for 7 minutes and remove it from the oven.


½ pound sliced lean-ish smoked bacon, cut crosswise into half-inch pieces

1 small onion, cut in half through the poles, then sliced thinly

½ cup grated Gruyere or Swiss cheese

1-1/2 cups heavy cream

3 large eggs

Salt and freshly-ground black pepper

Pinch of grated nutmeg

Saute the bacon over medium heat in a large skillet until browned.  Remove the bacon from the skillet with a slotted spoon and let it drain on paper towels.  When drained, sprinkle the bacon evenly over the bottom of the partially-baked crust.  Pour off all but about a tablespoon of fat from the skillet and sauté the onion for about 10 minutes, until lightly browned.  Sprinkle the onion over the bacon, then the Gruyere cheese.  In a medium bowl, beat the eggs and cream, add the nutmeg, then a little pepper and salt.   Pour carefully into the prepared crust and then bake about 40 minutes until the filling is set and the quiche is a little puffy and golden.  Let it cool for about 10 minutes, then serve.

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