Quiche Lorraine
This brunch dish is a take on the classic french favorite.
Ingredients
- 1 pre-made deep pie crust
- 4 strips turkey bacon
- 1 small onion thinly sliced
- 1 cup Gruyère & Swiss cheese blend shredded
- ¼ cup grated Parmesan cheese
- 4 eggs lightly beaten
- 1 1/2 cups heavy cream
- 1/4 tsp of dijon mustard
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Olive Oil
- Chipotle Tabasco sauce to taste
Instructions
- Bake pre-made pie crust according to package instructions, about 12 minutes on 375 degrees.
- Meanwhile, saute sliced turkey bacon and onions together in a small skillet with a little olive oil for about 10 minutes. The mixture is ready when bacon is slightly crispy and onions are caramelized.
- In a large bowl, combine eggs, cream, mustard, nutmeg, salt, pepper, and hot sauce.
- Remove the pie crust from the oven and keep the oven on 375 degrees.
- To the partially cooked pie pastry, add bacon and onion mixture to the bottom.
- Next, add cheese mixture on top of the bacon and onions *you can layer if you want.
- To the onions, bacon, and cheese, slowly strain egg mixture into the pie crust.
- Bake quiche at 375 for 30-35 minutes.
- Quiche is done when the top is golden brown and a toothpick comes out clean once inserted into the quiche.
- Allow the quiche to cool for 10 minutes before slicing to serve.
Notes
After about 20 minutes the pastry edge might start to brown too much, use foil to cover the edges, and continue to bake until quiche is cooked through.
Recipe inspired by New York Times CRAIG CLAIBORNE