Quiche Lorraine Recipe with a Kick

One of the most remembered dishes my dad made when I was growing up is still a household favorite.

Growing up the daughter of a french chef had its advantages, every meal that dad prepared was delish! One of my all time favorites is a french dish called Quiche Lorraine.

Quiche is a savory dish consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche lorraine (named after the Lorraine region of France) is a variant that was originally an open pie with eggs, cream and lardons. Lardon is lard or fatty bacon. In English-speaking countries, modern preparations of the dish usually include mature cheese (Cheddar cheese often being used in British varieties), and the lardons are replaced by bacon.

My dad’s Quiche Lorraine was infamous. I remember one year spending time in our school’s cafeteria helping my dad make quiches all day long. He was baking hundreds of them to sell for the Annual School Bazaar. At the time, my brother and I were attending a private school in Washington DC. The Bazaar was an annual event and so much fun! I  looked forward to it every year. The school was set on a beautiful piece of property and was full of vendors, moon bounces, crafts, and activities of all sorts. Do schools still do this, I feel like these types of events are a thing of the past, I know my kids would have loved it too. Fun childhood memories.

How to Make Quiche Lorraine

fullsizeoutput_a0dcTo make this super tasty treat, you will need the following ingredients:

  • 1/2 (15-ounce) package refrigerated piecrust
  • 1 pound bacon, cut into 1/2-inch pieces
  • 1/4 cup green onions, chopped
  • 8 ounces Swiss cheese, grated and divided
  • 6 large eggs, beaten
  • 1 cup heavy cream or (half-n-half for a lighter dish)
  • 1/2 teaspoon table salt
  • Dash of ground red pepper
  • Dash of white pepper
  • 1/8 teaspoon ground nutmeg

fullsizeoutput_a0ddBegin by preheating the oven to 425°. Let the refrigerated ready to bake pie crust stand at room temperature for 15-20 minutes. Gently unfold the crust and fit into a 9-inch pie plate HERE, fold edges under, and crimp.

Prick the bottom and sides of crust with a fork and bake 6 to 8 minutes or until lightly browned. Reduce oven temperature to 350°. Cool pie crust on a wire rack while preparing the filling.

+kUz8t8VQ5mHcXM9Xcdr6gCut the bacon into 1/2 inch strips and cook in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy. Drain the bacon on paper towels. Shout out to my Canadian friends, I love to use Boar’s Head bacon, it’s simply the best bacon around!

%Mje2CgfTYqPXEHtjf9TDwWhisk together eggs, cream, salt, nutmeg, red and white peppers. The red pepper gives the dish a great taste without over powering it. I used half-n-half in this recipe to make it a tad lighter instead of using full cream.

fullsizeoutput_a0d9Sprinkle bacon over bottom of pie shell. Sprinkle green onions over bacon. My daughter hates onions so I did not use them in my recipe.

fullsizeoutput_a0dePour half the swiss cheese over the bacon and carefully pour egg mixture over cheese. Sprinkle remaining cheese over egg mixture.

fullsizeoutput_a0dbBake at 350° for 35 to 40 minutes or until lightly browned and set in middle.

fullsizeoutput_a0e5Cool 15 minutes before serving and enjoy a rich and very tasty meal! My kids love this dish, my daughter is “vegetarian” but she makes an exception for bacon is this dish 🤣

Hope you like it too!

Denise

XO

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