Quiche Lorraine
There’s nothing quite like a classic Quiche Lorraine to make your mornings feel a little more special! This savory pie is a breeze to whip up, and it's perfect for breakfast, brunch, or even dinner.
Ingredients
- 1 deep dish premade pie crust
- 6 slices uncooked bacon, diced
- 1 large onion, diced
- 5 large eggs
- 1 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup cheese, shredded (sharp cheddar, Swiss, gruyere)
Instructions
- Preheat the oven to 400 degrees.Remove pie crust from the freezer and bring to room temperature. Transfer the pie to a baking sheet so it is easier to remove in and out of the oven.Prick the bottom of the pie with a fork to help release steam as the pie cooks.
- Cover the pie with parchment paper and dried beans. Blind bake in the oven for 10 minutes.Remove the pie crust from the oven and set aside.Turn down the oven to 350 degrees.
- Heat a large skillet over medium high heat.Add in bacon and cook until golden brown and crispy, 5-6 minutes.Strain the bacon through a mesh strainer to separate the bacon from the grease. Set bacon aside and add back 1-2 tbsp of bacon grease back to the skillet.
- Bring the skillet back up to medium high heat and add in the onion.Cook for 4-5 minutes or until the onions soften and develop some color. Remove the onions from the pan and set aside.
- Add eggs, cream, salt and pepper to a medium bowl. Whisk to combine and set aside.
- Assemble: Sprinkle half of the cooked bacon, onions and 1/2 cup of the shredded cheese onto the bottom of the par baked pie crust.
- Top with the egg custard and sprinkle with the remaining bacon and 1/2 cup of cheese.
- Bake in a 350 degree oven for 40 minutes or until the top is set and the crust is golden brown.Slice, serve and enjoy!
