Quiche Lorraine features eggs, bacon, cheese, and onion. You could even make it in a cast iron skillet if you don’t want to use a pie pan. It’s good for breakfast, brunch, lunch, or dinner!
Servings: 6Prep Time: 30 minutes Cook Time: 50 minutes
1 prepared pie crust
6 slices of bacon
1 small sweet onion, diced
4 oz. Gruyere cheese
1 cup heavy cream
salt & pepper to taste
a quick grate of fresh nutmeg
Place a prepared pie crust (store-bought is fine if you don’t have time to make one) in a pie pan.
Dice a small onion. (A sweet onion is best.)
Take the bacon, cut it in pieces about 3/8″ to 1/2″ wide; put it in a skillet and cook until done to the way you like it. (I like mine a little chewy, but still done.) Remove the bacon with a slotted spoon and place it on a plate lined with a paper towels to drain off the excess fat. Let cool.
Place the onion in the bacon grease you just made, and cook them until they are caramelized. Remove the onions with a slotted spoon and place it on a plate lined with a paper towels to drain off the excess fat. Let cool.
Crack 6 eggs into a bowl. Whip them by hand until they are smooth. Add a cup of heavy cream, and combine. Add salt and pepper to taste, and I like to add a little grate of fresh nutmeg, too.
Grate about 4 ounces of Gruyere cheese. Add it to the egg mixture, and combine.
When the bacon and onions are cool, add them to the egg mixture and stir to combine. Then pour the entire mixture into the prepared pie crust.
Bake it at 350 degrees for about 50 minutes. Cut it into 6 wedges, and serve with fresh fruit. Yum.
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