Quiche Lorraine may sound fancy but it really is just another name for Bacon Quiche. Filled with bacon and cheese in a rich egg custard, Quiche Lorraine is sure to satisfy your hungry crowd.
- 4 ounces thick cut bacon, diced into strips
- 4 large eggs
- 1 1/2 cups half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- Pinch freshly grated nutmeg
- 1 cup grated Smoked Gouda [See Note 1]
- 1 deep pie crust to fit either a 9 inch pie pan
- Preheat oven to 375 degrees F
- Place pie crust in pie pan or tart pan, place in preheated oven for 10 min, remove and set aside. Fry bacon strips until crisp, drain on paper towels
- In a large bowl lightly whisk the eggs, add the half-and-half, salt, pepper and nutmeg
- Beat well with a wire whisk until well combined.
- spread bacon and cheese evenly over pie crust, slowly pour egg mixture over bacon/cheese
- Bake for 30-35 minutes or until center is set.
- Remove from oven, let sit for 10 minutes before serving
- .Substitute grated Swiss or Gruyere for the smoked Gouda for a more traditional Quich Lorraine.
- To reheat a frozen, pre-cooked, quiche:
- Pre-heat the oven to 350 degrees F.
- Wrap the quiche in foil to prevent further browning. If the frozen quiche is already in a metal or foil pie pan, you only need to cover the top with aluminum foil.
- If you are reheating individual slices, wrap each one individually in foil, and place the slices on a baking sheet.
- Place the foil-covered frozen quiche on an oven rack positioned in the center of the preheated oven. A whole quiche takes 25 to 30 minutes to fully reheat.
- Individual pieces of frozen quiche reheat much faster, about 10 to 15 minutes.
- Category: breakfast
- Method: oven
- Cuisine: French
Keywords: Quiche Lorraine, recipe, eggs, how to make, cook, from scratch, homemade, pie crust, bacon, brunch ideas, baked,