Quiche Lorraine
This was a great addition to our Easter brunch this past weekend. Dave refuses to eat quiche - he says that it isn't very manly. However, by simply changing the name to "egg pie," he decided he was willing to eat it, and verified that it was delicious!
I actually made these the day before, kept them in the fridge overnight, and then rewarmed them for about 15 minutes in the oven the next day. These also freeze really well!
Quiche Lorraine
1 (9-inch) deep dish pie crust
6 slices of bacon
1/4 cup green onions
1 tablespoon of cooking oil
4 eggs
1 cup half-and-half
1 cup shredded Swiss cheese
1/2 teaspoon of salt
1/2 teaspoon of dry mustard
1/8 teaspoon of nutmeg
Cook the bacon until it is crispy. Cut or crumble into small pieces. Set aside.
Lightly saute the green onions in the cooking oil. Set aside.
Beat the eggs. Mix with half-and-half, salt, dry mustard, and nutmeg.
Layer cheese, onions, and bacon in the pie crust. Pour egg mixture over the top.
Cook in a 350-degree oven for 40-45 minutes, or until top is lightly browned. You should be able to insert a knife near the center and remove it still clean when it is fully cooked.
Note: I also made another "healthier-version" of the quiche. I omitted the bacon, added some other veggies that I sauteed with only Pam Spray, substituted the eggs with Egg Beaters, and used fat-free cheddar and mozzarella cheeses. I also used some basil instead of the dry mustard and nutmeg. It was a hit!
I actually made these the day before, kept them in the fridge overnight, and then rewarmed them for about 15 minutes in the oven the next day. These also freeze really well!
Quiche Lorraine
1 (9-inch) deep dish pie crust
6 slices of bacon
1/4 cup green onions
1 tablespoon of cooking oil
4 eggs
1 cup half-and-half
1 cup shredded Swiss cheese
1/2 teaspoon of salt
1/2 teaspoon of dry mustard
1/8 teaspoon of nutmeg
Cook the bacon until it is crispy. Cut or crumble into small pieces. Set aside.
Lightly saute the green onions in the cooking oil. Set aside.
Beat the eggs. Mix with half-and-half, salt, dry mustard, and nutmeg.
Layer cheese, onions, and bacon in the pie crust. Pour egg mixture over the top.
Cook in a 350-degree oven for 40-45 minutes, or until top is lightly browned. You should be able to insert a knife near the center and remove it still clean when it is fully cooked.
Note: I also made another "healthier-version" of the quiche. I omitted the bacon, added some other veggies that I sauteed with only Pam Spray, substituted the eggs with Egg Beaters, and used fat-free cheddar and mozzarella cheeses. I also used some basil instead of the dry mustard and nutmeg. It was a hit!
1 comment:
Spouse Guy also claims not to like quiche. But he does like everything that goes into quiche!
I usually just load it up with extra meat (often ham) and call it a "ham and egg" pie. He'll wolf it down then...but still tries to say he doesn't like it.
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