Since my hubby and I have been staying at home during the pandemic we try to make something special every Saturday for brunch. This is typically something we did before the pandemic but it’s even more special now since we don’t have the option of going out to brunch. I love french food and I’ve always had a special place in my heart for Quiche Lorraine.
When we lived in Harlem, there was the cutest little french bistro named Maison Harlem and if we went for brunch, I would order the Quiche Lorraine. I would sometimes even order it for dinner! It’s one of those versatile dishes that you can eat for both lunch or dinner. If you’ve never had quiche, it’s a very special dish. According to Wikipedia, a quiche is a French tart consisting of a pastry crust filled with savory custard and pieces of cheese, meat, seafood, or vegetables. So, basically you can make a quiche however you want!
As I was making the quiche lorraine, I had a thought to make it with crab meat next time! Or even lobster….how decadent would that be?? Anywho, I kept it pretty traiditonal this time and used what we had which was turkey bacon! Now, if there’s anything you don’t want to switch out of this recipe it’s the cheese blend! The gruyere and swiss really is what set’s this thing off. I found the blend at trader joes!
I hope you guys will give this recipe a go for brunch sometime soon, enjoy!
This recipe was inspired by this New York Times version.
- 1 pre-made deep pie crust
- 4 strips turkey bacon
- 1 small onion, thinly sliced
- 1 cup Gruyère & Swiss cheese blend, shredded
- ¼ cup grated Parmesan cheese
- 4 eggs, lightly beaten
- 1 1/2 cups heavy cream
- 1/4 tsp of dijon mustard
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Olive Oil
- Chipotle Tabasco sauce to taste
- Bake pre-made pie crust according to package instructions, about 12 minutes on 375 degrees.
- Meanwhile, saute sliced turkey bacon and onions together in a small skillet with a little olive oil for about 10 minutes. The mixture is ready when bacon is slightly crispy and onions are caramelized.
- In a large bowl, combine eggs, cream, mustard, nutmeg, salt, pepper, and hot sauce.
- Remove the pie crust from the oven and keep the oven on 375 degrees.
- To the partially cooked pie pastry, add bacon and onion mixture to the bottom.
- Next, add cheese mixture on top of the bacon and onions *you can layer if you want.
- To the onions, bacon, and cheese, slowly strain egg mixture into the pie crust.
- Bake quiche at 375 for 30-35 minutes.
- Quiche is done when the top is golden brown and a toothpick comes out clean once inserted into the quiche.
- Allow the quiche to cool for 10 minutes before slicing to serve.
After about 20 minutes the pastry edge might start to brown too much, use foil to cover the edges, and continue to bake until quiche is cooked through.
Recipe inspired by New York Times CRAIG CLAIBORNE
P.S. Check out my last recipe here.