About This Recipe:
There’s nothing quite like brunching on a Sunday afternoon, but when it’s 20 degrees in NY, I like having brunch in. Even though quiche Lorraine takes a bit of time to make, it consists of nothing more than cooking bacon and onions, and baking it. If you want to save some more time, you could also use a pre-baked pie shell so that you don’t need to blind bake the crust first. This quiche is traditionally made with gruyere cheese, but Swiss cheese or even a white cheddar would work just as well.
Ingredients (4-6 servings)
-1 pre-made pie crust
-4 slices of bacon
-½ small onion, finely diced
-1 cup milk
-1/4 cup heavy cream
-1/8 tsp nutmeg
-1 cup shredded gruyere or Swiss cheese
-Salt and pepper
Instructions (1 hour 30 minutes)
1. Mold the crust into a pie dish, and use a fork to poke holes all over the bottom so that steam can escape and the crust does not rise. Line the top of the crust with parchment paper, and place pie weights or another pie dish on top. Bake at 350 degrees F for 30 minutes until the crust is lightly golden and mostly cooked through.
2. In a skillet over medium heat, add the bacon slices and cook for about 3 minutes per side until golden and crispy. Transfer to a paper towel lined plate and let cool, then crumble.
3. Remove some of the bacon fat from the pan and then add in the diced onion. Sauté for 5 minutes until softened and lightly browned.
4. In a large bowl, whisk the eggs with the milk, heavy cream, and nutmeg. Combine with the crumbled bacon, cooked onions, and shredded cheese.
5. Pour the mixture onto the baked pie crust and bake at 350 degrees for 30 minutes. Let the quiche cool for 10 minutes to fully set before serving.