CLASSIC QUICHE LORRAINE
Timeless and elegant, Quiche Lorraine is perfect for so many occasions. Be it breakfast, brunch, lunch or a light supper, you can't go wrong serving quiche!
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 4 eggs beaten
- ⅛ teaspoon salt
- Dash black pepper
- Pinch ground nutmeg
- ½ teaspoon dried thyme
- 2 cups Swiss cheese shredded
- 2 tablespoons flour
- 8 slices bacon cooked crisp and crumbled
- 1 9-inch unbaked pastry shell
Instructions
- Preheat the oven to 375°F degree.
- Cook your bacon using your preferred method.
- In a mixing bowl, combine the milk, cream, eggs, salt, pepper, nutmeg, thyme and beat well with a whisk or eggbeater.
- In another bowl, toss the cheese with the flour.
- Sprinkle cheese and crumbled bacon into the unbaked pastry shell.
- Now, carefully pour the egg mixture into the pie shell.
- Bake the quiche for 40 to 50 minutes, until egg mixture is mostly set and slightly puffed, and the top is golden.
- Let rest for 10 minutes, then slice into wedges to serve.
Notes
To make ahead - bake the quiche and let it cool completely, then cover with plastic wrap and store in the refrigerator for up to three days or freezer up to three months. Reheat loosely covered with foil in a 325°F degree oven for 15 to 20 minutes, or until warmed through.
A little Diva tip - Don’t use half and half as a substitute for the heavy cream and milk. Heavy cream is 38% fat and milk is 4%, so that the result is 21% fat. Half and half is only 12% fat, and while still delicious, gives a different end result.
Favorite side dishes for quiche include a bowl of mixed fruit for breakfast or brunch. For lunch or dinner add a green salad, or tomato soup and a nice glass of white wine.
Nutrition
Calories: 627kcalCarbohydrates: 22gProtein: 22gFat: 50gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 212mgSodium: 513mgPotassium: 259mgFiber: 1gSugar: 3gVitamin A: 1121IUVitamin C: 0.3mgCalcium: 423mgIron: 2mg
Tried this recipe?Let us know how it was!