Country Harvest Quiche Lorraine
I’ve been collecting Royal China Jeannette Country Harvest recipe pie plates for several years now. I have six of them currently, and am still on the hunt for the rest. My goal is to find them “in the wild,” which means in thrift stores or garage sales, rather than on eBay or ETSY. Read more about my collection here.
This will be the 3rd time I’ve made a pie using the Country Harvest recipes. I’ve made No Bake Peanut Butter Pie and Country Harvest Strawberry Pie. The recipes are so much better than what I expected!
For years I’ve made Bacon Cheese Pie using a recipe from an old, battered Pillsbury cookbook. I like both recipes, but Country Harvest Quiche Lorraine is definitely lighter and fluffier than the quiche I’ve always made. You can see the Pillsbury recipe for Quiche Lorraine right below my beloved Bacon Cheese Pie. When I first acquired the cookbook, we probably couldn’t afford the fancy cheese called for in Pillsbury’s Quiche Lorraine recipe anyway. Thank goodness the Country Harvest recipe uses good ole’ Swiss cheese.
- unbaked pie crust
- 1 cup shredded Swiss cheese
- 1/3 cup minced onion
- 2 cups cream (whipping or light)
- 1/8 teaspoon red pepper (I did not use this ingredient)
- 3/4 teaspoon salt
- 1/4 teaspoon sugar
- 4 eggs
I love these pie plates, because you never have to look for the recipe, or instructions! Preheat the oven to 425 degrees. Prepare the pastry. I used a Pillsbury refrigerated pie crust. Unroll it, and shape it into the pie plate. Make sure you take a picture of the recipe before you cover it up with the pie crust.
Cook the bacon until crispy, then crumble. Shred the Swiss cheese, and mince the onion. I cooked my onion in a small amount of butter, because raw onion aggravates my acid reflux.
Layer the bacon, onion, and cheese in the pie crust.
Slightly beat eggs, then add salt, sugar, cream, and red pepper (if desired).
Pour the cream mixture into the pie crust and bake for 15 minutes. Bake for 30 minutes longer at 300 degrees. Let stand 10 minutes before cutting.
You’re all finished! Bon Appetit!
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