Merry Christmas and a very Happy New Year. We are having a wonderful white Christmas with Mr. Hungry's family and we had the most delicious quiche this morning. Just wanted to share the recipe real quick in case you have a lazy day or a brunch coming up. My sister in law shared this recipe and we prepped it on Christmas Eve and just reheated it the next morning. Perfect breakfast to pop in the oven after everyone had opened presents. Pretty darn good and I was especially excited because I've expressed my feelings on eggs (ew) and I actually loved this. Once I participated in making quiche, I realized there's more cream and cheese than eggs, so while this won't make you skinny, it's a special treat.
I got a few really fun, new things for the little kitchen that I can't wait to share...
See you next year!
Classic Quiche Lorraine
1 refrigerated pie crust (or frozen, thawed)
8 slices bacon, crisply cooked and crumbled
1 1/4 cup shredded swiss cheese (6 ounces)
1/3 cup finely chopped yellow onion
4 large eggs
2 cups heavy whipping cream (or half and half)
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper (red pepper)
Step by Step
Preheat oven to 350 degrees. Poke holes in botttom of pie crust and bake for 10 minutes. Do not let crust brown. Put an even layer of the onion, bacon and cheese into the pie crust. In a separate bowl, whisk together eggs, whipping cream, salt, pepper and cayenne until well blended. Pour egg mixture on top of cheese. Reduce oven to 325 degrees and bake quiche for 50 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes, slice and serve.
To make ahead, allow quiche to completely cool. Wrap tightly and store in the refrigerator overnight. Reheat in a 350 degree oven for about 10 to 15 minutes, until warmed through.