Yesterday afternoon while I was in a meeting gas prices rose $.24 to $3.09 a gallon. I was shocked. I knew it was coming but the reality felt like a gut punch. I drive a couple hundred miles a week. It cuts into our budget. So, even less dinners out now.
Quiche Lorraine is one of my most favorite dishes any time of day. For brunch, breakfast, or dinner I love the flavors and how simple it is to make and reheat. I learned that this Quiche (or egg pie as my family calls it) is from the Lorraine area of France. It has pork (usually larder but I used bacon) and onions. This was so good. It has been ages since I made a Quiche. Want to make it a bit faster use a store-bought crust rather than making your own but as always a homemade crust will probably taste better.
I could eat this every day, all day as my one and only food. I love it that much except it is so rich I would constantly be sick. We made four Quiche. One large one and then three little ones for the kids, without onions. I prefer the added depth of flavor from the onions but if you don’t like them you can leave them out.
Serve this with a spinach or green side salad and you have a complete meal.
- 1 9″ pie crust
- 1/2 lb. bacon, fried to crisp and crumbled into small pieces
- 1 cup Swiss cheese, shredded
- 1/2 small onion, diced
- 4 large eggs
- 2 cups half and half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Preheat oven to 450 degrees.
- Place pie crust in 9″ pan. Crimp and trim as necessary.
- Sprinkle bacon, cheese, and onion over the bottom of the pie crust.
- Whisk together eggs, half and half, salt, and black pepper. Pour over ingredients in pie crust.
- Bake at 450 degrees for 15 minutes.
- Reduce temperature to 300 degrees and continue to bake for 30 minutes.
- When knife inserted in center comes out clean Quiche is done. Remove from oven and allow to sit for 10 minutes before serving.