Quiche Lorraine

• 1 pre-made pie crust, store-bought or homemade
• 6 large eggs
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces diced cooked bacon
• 1 cup shredded Swiss cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 Unroll pie crust into a 9-inch pie dish and press gently into the bottom and sides.
3. 3 In a large bowl, whisk together eggs, heavy cream, salt, and pepper until well combined.
4. 4 Sprinkle bacon evenly over the bottom of the crust, followed by Swiss cheese.
5. 5 Pour egg mixture over the bacon and cheese.
6. 6 Bake for 35 minutes or until the center is set and the crust is golden brown.
7. 7 Let cool for 10 minutes before slicing and serving.

Nutrition

Tips

• For a crispier crust, pre-bake it for 10 minutes before adding the filling.
• Use leftover cooked bacon or substitute with ham for variety.
• Let the quiche rest before slicing to avoid a runny filling.
• Experiment with different cheeses like Gruyère for a twist.
• Serve warm or at room temperature for best results.

Storage

Store in the refrigerator for up to 3 days. Reheat slices in the oven at 350°F for 10 minutes. Freeze uncut quiche for up to 2 months; thaw overnight in the fridge before reheating.

Serving Suggestions

• Pair with a fresh green salad.
• Serve alongside roasted vegetables.
• Accompany with a bowl of fruit.
• Enjoy with a side of crispy bacon for extra indulgence.

FAQ