My whole family LOVED this recipe for Quiche Lorraine. Of course anything that involves bacon is delicious, right? Which means this recipe would feed a crowd…but, maybe double it because they’re for sure coming back for seconds of this one! Make it without the crust for a gluten free quiche!
I’ve learned over the years that I’m a sucker for quiche. They’re such a versatile dish because you can serve them for breakfast or brunch along-side other sweeter entrees. Or you can serve them for dinner with a side of veggies or a salad. I prefer to eat them warm, but they’re super good (some would say better) at room temperature too. I love the variety of different flavors you can create using a few different ingredients in each one making it a fun meal to serve for a crowd for everyone to try.
For this recipe of Quiche Lorraine, I combined leeks and onion with thyme, bacon and Gruyère cheese. Gruyère is, by far, one of my favorite cheeses. It melts nicely and has a bold flavor that can still shine through in a dish like this. It is a little pricey, but well worth it. If you’ve never used leeks before, it’s the whites of the stock you want to use. Slice the stock into thin rounds and place in colander and gently rinse any dirt out from the rings. Pat dry and then chop.
Ingredients
- 1 9-inch unbaked pie crust (omit if making GF quiche)
- 8 slices of bacon, cooked and broken into smaller pieces
- 1/2 C chopped leeks
- 1/2 C chopped sweet onion
- pinch of cayenne pepper
- 1 tsp dried thyme
- 3 eggs
- 2 egg yolks
- 3/4 C milk
- 1 C heavy cream
- 1 C shredded Gruyere Cheese
- salt and pepper to taste
Instructions
- Preheat oven to 425. Line crust with foil and place dried beans or pie weights onto bottom of pie crust and bake for 6-7 minutes. Remove weights and foil, bake for another 5 minutes or until golden brown.
- Reduce oven temperature to 325 degrees. In large bowl, mix eggs, leeks, onion, cayenne, thyme, cream, milk, salt and pepper to together. Add bacon last and stir.
- Pour into golden brown pie crust and bake for 40-45 minutes or until set in the middle. Serve warm or at room temperature.
Notes
adapted from Nums The Word
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