Quiche Lorraine
Quiche Lorraine is a simple but elegant option for brunch, lunch or dinner. Savory but light, it’s perfect for any season and can be dressed up or down depending on the occasion.
Step One: Gather your ingredients
You will need:
2 pie shells – regular or deep dish
8 oz cheese – I used Gruyere
8 oz bacon – you can use real bacon or bits
1/2 chopped onion or 3 chopped green onions
6 – 8 eggs
1 – 1.5 cup whole milk or half n half
Seasonings to taste – I used garlic powder, and a sprinkle of chives, tarragon and savory
Salt and Pepper to taste
Large cookie sheet
Wax paper
Pre-heat your oven to 375 degrees
Step Two: Assemble
Add the bacon, onion and shredded cheese to the pie shells, try to get the amounts in each even. In a large measuring cup, add your eggs, seasonings and milk. Whisk well with a fork and divide the mixture evenly between the two shells. If you need a bit more, mix up another couple eggs and a splash of milk to fill the shells.
Note: If you have regular pie shells, go with the 6 eggs and 1 cup milk. If you chose deep dish pie shells, you will need 8 eggs and 1.5 cup milk.
Step Three: Bake
Line your cookie sheet with wax paper; this is just in case it bubbles over. If you don’t mind washing the cookie sheet, you can skip the wax paper. Carefully arrange the shells on the cookie sheet and insert into your preheated oven. Bake for 30 minutes, or until golden brown on top and not jiggly and wet looking in the center.
Step Four: Serve!
Remove from the oven once done and allow to cool slightly before slicing. Enjoy!
Quiche Lorraine is one of my favorite things to make when I’m craving eggs. It’s cheesy and savory and works for nearly any meal or occasion. I made it for my Valentine’s Tea and it was a perfect addition. Do you love quiche too? I would love to know your favorite kind in the comments!
Until next time,
Ariel
Quiche Lorraine
Equipment
- Mixing bowl or large measuring cup (at least 4 cups)
- Fork
- Medium baking sheet
Ingredients
- 2 Pie Shells
- 1/2 Onion – finely diced
- 8 oz Cheese – shredded
- 8 oz Chopped Cooked Bacon
- 6 Eggs – medium to large
- 1 cup Whole Milk
- 1.5 Tbsp Chives, Tarragon, Savory – blended together
- 1 Tbsp Garlic Powder
- Salt and Pepper – to taste
Instructions
- Preheat the oven to 375°
- Unwrap the pie shells and place on a medium cookie sheet. Both pies should fit comfortably.
- Add half of the onion, bacon and cheese to each pie shell.
- Break the eggs into the mixing bowl or large measuring cup.
- Add the milk and spices.
- Whisk with a fork until mixed and a creamy yellow color.
- Divide the egg mixture between the two pie shells. Using your fork, stir up the mixture a bit so all the ingredients are evenly dispersed.
- Put the baking sheet into the preheated oven for 30 – 45 minutes. The top should be a light golden brown and not super jiggly in the center.
