Quiche Lorraine
Perfect for Breakfast, Lunch or Dinner, this quiche is sure to be a tasty treat!
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.
Notes
If you buy deep dish pie shells, increase the eggs to 8 and add 1/2 cup whole milk.
A little bit of jiggle in the center is okay. It will set up as it cools.