Quiche Lorraine
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Quiche Lorraine
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 1 pie crust frozen
- 5 lices Bacon cooked and crumbled, 1-2 tsp grease reserved, lean
- 5 egg
- 1 ½ cup milk whole
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- ½ onion diced, sweet yellow
- 1 cup gruyere cheese shredded
Instructions
- Preheat the oven to 375 degrees.
- Press tin foil on top of the frozen pie crust and place it into the oven to bake for 10 minutes. Remove the foil and continue to bake for 3-5 minutes. Remove from the oven. Place the tin foil on the bottom of a baking sheet. Place the pie crust on top.
- Cook the bacon in a large skillet over medium heat until crisp and cooked. Place on a paper towel to drain grease then cut into crumbles.
- Remove all but 1-2 teaspoons of bacon grease from the skillet then add the onion. Cook, stirring often, for 4-5 minutes, or until softened and golden brown.
- Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
- Sprinkle most of the crumbled bacon in the bottom of the pie crust followed by most of the Gruyere cheese and caramelized onions.
- Add the well-whisked egg mixture. Sprinkle the remaining bacon, cheese, and caramelized onions on top.
- Carefully place into the oven and bake for 30-35 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook! Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.
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