Quiche recipes are perfect for the holidays or to make ahead for Sunday brunch, potluck, or get together. Quiche Lorraine is filled with bacon & melty Swiss cheese. Serve with a nice salad and wash it down with a mimosa!
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 Pieces
- Category: Breakfast
- Method: Oven
- Cuisine: French
- 4 medium eggs, beaten
- 1 1/4 cup Half and Half
- 8 slices (~8 ounces) bacon, cooked & sliced
- 1/4 cup shallots, finely diced
- 4 ounces (1 cup) swiss cheese, grated
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- Preheat oven to 375F.
- Cook bacon: Line a baking sheet with aluminum foil (makes pans easier to clean). Lay bacon on the sheet, careful to not overcrowd. Cook bacon directly on the sheet and not on a rack (it cooks faster and stays moister this way). Cook ~13-20 minutes (no need to turn) depending on thickness or until desired doneness. Lay bacon on rack or on paper towel lined plate. Cool and slice.
- Increase oven to 400F.
- In a bowl whisk together: eggs, salt, pepper, and nutmeg. Mix in half and half.
- Layer the shallots, bacon, and cheese in the frozen pie crust. Pour egg mixture over the top (you may have a little extra if your eggs were large).
- Bake for 45-50 minutes or until a knife in the center comes out clean and the top is turning a slight brown. Turn on the broiler for a couple minutes (watching carefully) if you want the top a little browner.
- Let sit ~ 15 minutes before slicing. Happy Eating! Beckie
TIP: Cover your pie crust with aluminum foil if it starts to get to dark on the edges but the middle is still not done. Or get fancy with an adjustable pie crust shield.
Things In My Kitchen:
- Whisk – Affordable & good set of three sizes.
- Pie Crust Shield – easy to use and keeps the crust from burning before the inside is done.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Eggs, Quiche, Appetizer, Snack, Bacon, Cheese