Most days of the week, we try to eat healthy. We meal prep hard-boiled eggs and chimmichurri for breakfast all week long, but when it comes to Saturday (our Sabbath) we are ready to feast. Breakfast is my favorite meal of the day and thus deserves some special attention on the weekends. Cue this delicious quiche lorraine (adapted from Southern Living) to make my brunch dreams come true.
If you’re looking for a special way to serve eggs for breakfast, or to simply up your brunch game, you’ve got to give this recipe a try!
Quiche Lorraine
A simple to make, delicious quiche, perfect for breakfast all week long or your best brunch.
Ingredients
- 1/2 pack (14.1oz) refrigerated pie crusts (just 1 crust needed)
- 1 lb bacon
- 1/4 cup green onions chopped
- 8 oz swiss cheese grated and divided
- 6 large eggs beaten
- 1 cup heavy cream
- 1/2 tsp salt
- 1/8 tsp nutmeg
- dash pepper
Instructions
- Preheat oven to 425 degrees.
- Lay bacon on a sheet tray and bake in oven for 10-15 minutes until crispy. Drain on paper towels.
- While bacon is cooking, fit pie crust into a 9 inch pie plate and fold edges under. Crimp edges and prick bottom and sides of crust with a fork. Bake 6-8 minutes at 425 until lightly browned.
- Reduce oven temperature to 350 degrees. Cool pie crust on a wire rack while preparing filling
- Cut cooked bacon into 1 inch pieces and sprinkle over bottom of pie shell
- Chop green onions and sprinkle over bacon in pie crust.
- Grate the 8 oz of swiss cheese and sprinkle half over bacon/green onion mixture. Save the remaining half of grated cheese.
- For filling: whisk together beaten eggs, heavy cream, salt, pepper and nutmeg.
- Pour egg mixture over cheese/green onions/bacon in pie shell.
- Sprinkle remaining swiss cheese over egg mixture.
- Bake at 350 degrees for 40 minutes or until lightly browned and set in middle.
- Cool for 15 minutes before serving.
