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  • Writer's pictureSam

QUICHE LORRAINE


Quiche is one of those recipes that didn't really intrigue me until I got older. A more protein based breakfast that you can make ahead of time and have ready to go.


My cousin Adam requested I make this and so it was only right that I got it for him just in time for the holidays. I think this recipe would be the perfect breakfast on Christmas morning.


INGREDIENTS

- Bacon, cooked and chopped

- 1 Shallot, minced

- ⅛ tsp. Crushed Red Pepper Flakes

- 4 Eggs, large

- 1 ½ cups Half and Half

- ¼ tsp. Salt

- 1 tsp. Black Pepper

- ⅛ tsp. Ground Nutmeg

- Cayenne, pinch

- 1 cup Gruyère Cheese, shredded

- ¼ cup Parmesan, shredded

- Parsley, chopped for garnish


INSTRUCTIONS
  1. Have your pie crust baked and ready to go. You can do this 24 hours prior and have it in the fridge for the next morning to fill.

  2. Cook bacon (or chop previously cooked bacon) and set aside on paper towels to drain excess oil.

  3. Remove some bacon grease (or add a small amount of olive oil to a pan if bacon is already cooked) and cook red pepper flakes and minced shallots until fragrant and translucent.

  4. Shred your cheeses and set aside.

  5. Layer the bacon and shallots over the bottom of the crust evenly. Then add a layer of Gruyère.

  6. In a large bowl, whisk together the eggs, half and half, salt, pepper, cayenne, and nutmeg.

  7. Carefully pour the egg mixture into your pie dish. Depending on the size of your dish and crust you may have some leftover. You can either bake in a small dish with leftover pie crust or just with no crust.

  8. Over the top, evenly sprinkle with Parmesan cheese.

  9. Place on a baking sheet, bake for 40-50 minutes until golden brown. The center could be a little wobbly but will be set. Straight out of the oven it will be puffed up but once it cools it will be and even layer on top.

  10. Let cool, slice and serve warm!

 

Have your pie crust baked and ready to go. You can do this 24 hours prior and have it in the fridge for the next morning to fill.


Cook bacon (or chop previously cooked bacon) and set aside on paper towels to drain excess oil.

Remove some bacon grease (or add a small amount of olive oil to a pan if bacon is already cooked) and cook red pepper flakes and minced shallots until fragrant and translucent.


Shred your cheeses and set aside.

Layer the bacon and shallots over the bottom of the crust evenly. Then add a layer of Gruyère.

In a large bowl, whisk together the eggs, half and half, salt, pepper, cayenne, and nutmeg.


Carefully pour the egg mixture into your pie dish. Depending on the size of your dish and crust you may have some leftover. You can either bake in a small dish with leftover pie crust or just with no crust.

Over the top, evenly sprinkle with Parmesan cheese.


Place on a baking sheet, bake for 40-50 minutes until golden brown. The center could be a little wobbly but will be set. Straight out of the oven it will be puffed up but once it cools it will be and even layer on top.

Let cool, slice and serve warm!

The all-butter crust recipe, in my opinion, made it taste even more delicious. I highly reccomend using the recipe I linked in the ingredients list.


If you plan on saving this recipe for later via Pinterest, feel free to use this image!


Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!


A video is up on my Pinterest and Instagram as well.












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