Email to Cat      

Quiche Lorraine Strata

Source of Recipe

From "The Great American Slow Cooker Book" by Bruce Weinstein


List of Ingredients

2- to 3 ½-quart:
â—¦ 4 slices of thin-cut bacon
â—¦ 3 ounces (about ¾ cup) Swiss cheese, grated
â—¦ ½ whole scallion, thinly sliced
â—¦ ½ teaspoon fresh thyme leaves, stripped from stem
â—¦ ¼ teaspoon ground black pepper
â—¦ 4 ½-inch-thick slices white bread
â—¦ ¾ cup milk
â—¦ 1 whole large egg plus 1 yolk, at room temperature

4- to 5 ½-quart:
â—¦ 10 slices of thin-cut bacon
â—¦ 7 ounces (about 1 ¾ cups) Swiss cheese, grated
â—¦ 1 whole scallion, thinly sliced
â—¦ 1 teaspoon fresh thyme leaves, stripped from stem
â—¦ ½ teaspoon ground black pepper
â—¦ 8 ½-inch-thick slices white bread
â—¦ 2 cups milk
â—¦ 3 whole large eggs plus 1 yolk, at room temperature

6- to 8-quart:
â—¦ 16 slices of thin-cut bacon
â—¦ 12 ounces (about 3 cups) Swiss cheese, grated
â—¦ 3 whole scallions, thinly sliced
â—¦ 2 teaspoons fresh thyme leaves, stripped from stem
â—¦ ¾ teaspoon ground black pepper
â—¦ 14 ½-inch-thick slices white bread
â—¦ 3 ¼ cups milk
â—¦ 4 whole large eggs plus 1 yolk, at room temperature



Recipe

Slather the inside of the slow cooker with unsalted butter.

Heat a large nonstick skillet over medium heat. Fry the bacon in batches as necessary to avoid overcrowding, turning often, about 4 minutes per batch, until crisp. Transfer the bacon to a plate lined with paper towels; blot dry. Let cool for a few minutes.

Crumble the bacon into a big bowl; stir in the cheese, scallions, thyme, and pepper. Lay a single layer of bread slices in the cooker, then spoon a thin, even layer of the bacon mixture over the bread. Soldier on, repeating this layering as you use up the ingredients, ending with a layer of the bacon mixture on top to protect the bread as it "bakes."

Whisk the milk, eggs, and egg yolks in a large bowl until smooth and velvety; pour evenly and gently over the ingredients in the cooker, pressing the bread down with the back of a wooden spoon so it's soaked in the liquid mixture.

Cover and cook on low for 2 to 2 ½ hours, until the eggs are set enough that a flatware knife inserted into the center comes out clean and almost no liquid remains around the casserole.


Serves 2 to 8