Today is National Quiche Lorraine Day.
I think quiches are great for breakfast but absolutely perfect for lunch.
You need:
Preheat oven to 450 degrees F. Partially bake the pie shell for 10 minutes. This way it won’t get soggy when the egg goes in. Let cool slightly.
Slice the onions.
Shred the Swiss cheese.
In a skillet over medium heat, cook the bacon. You want it so it’s almost crisp. Always cook more than the recipe calls for cause who can resist sampling a few crisp pieces of cooked bacon.
Remove to paper drain to drain off excess fat.
Chop into bite sized pieces.
Discard all but 2 tbsp of the bacon fat and add the onions. Saute until tender.
In a mixing bowl add the eggs.
Beat in the cream, salt, pepper and nutmeg.
Sprinkle the cheese onto the bottom of the pie shell.
Top with the bacon then the onions. Oops forgot to take a picture of the onions….
Pour the egg mixture carefully into the pie shell. You probably will have some left over.
Bake in the preheated oven for 15 minutes then lower the heat to 350 degrees F. and bake for another 15-20 minutes.
You want the top to be golden and the eggs set.
Notice how all the onions and bacon rose up into the egg as it baked. Delish!!!
Quiche Lorraine
1. Preheat oven to 450 degrees F. Partially baked the pie crust in oven for 10 minutes or until slightly firm.
2. In a skillet fry the bacon, in batches if necessary until almost crisp. Drain on paper towels. Chop into bite sized pieces.
3. Remove all but a couple of tablespoonfuls of bacon fat in pan and cook onions until tender.
4. In large bowl beat together the eggs, cream, nutmeg, salt and pepper.
5. Sprinkle the grated cheese over bottom of pie crust. Top with the bacon then the onions.
6. Carefully pour in the egg and bake in oven for 15 minutes.
7. Reduce the temperature to 350 degrees F and bake for 15-20 minutes longer until set and the top is golden.
