Recipe Background
Circular in shape and golden yellow in color, Quiche Lorraine is like a small sun on the breakfast table; everyone at the table will be orbiting around it. Plus, a slice of this will brighten your morning. Quiche Lorraine glitters with delicately fluffy and rich eggs on a buttery pie crust. Filled with salty bacon, savory onions, and nutty Swiss cheese, each bite shimmers with sensational flavors. You’ll take a new shine to it every time you make it!
Circular in shape and golden yellow in color, Quiche Lorraine is like a small sun on the breakfast table; everyone at the table will be orbiting around it. Plus, a slice of this will brighten your morning. Quiche Lorraine glitters with delicately fluffy and rich eggs on a buttery pie crust. Filled with salty bacon, savory onions, and nutty Swiss cheese, each bite shimmers with sensational flavors. You’ll take a new shine to it every time you make it!
Ingredients
- 1 (9 inch) pie crust
- 6 slices bacon
- 1 onion sliced
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 3 eggs beaten
- 1 1/2 cups Swiss cheese shredded
- 1 tablespoon all-purpose flour
Directions
- Bake the pie crust following the package instructions.
- Reset the oven temperature to 325 degrees F.
- Using a large sized skillet, cook the bacon until it is crisp.
- Drain the bacon of grease, reserving 2 tablespoons of the drippings.
- Crumble up the bacon and set aside.
- Cook the onion in the skillet with the saved drippings until the onion is tender, about 3 minutes. Drain.
- Using a large bowl, add together the milk, salt, and eggs.
- Mix in the bacon and the onion to the egg mixture, adding it slowly so you don’t scramble the eggs.
- Using a separate bowl, mix together the cheese and flour together.
- Add the cheese mixture to the egg mixture, working to make sure it’s well incorporated.
- Spoon the egg mixture into the pie crust.
- Bake the dish in the oven until a knife inserted into the center of the quiche comes out clean, about 35-40 minutes. If necessary, cover the edge of the crust with foil while baking to prevent burning or over-browning.
- Let the quiche stand for 10 minutes before serving.
- Serve warm!
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