Quiche Lorraine, another french favourite and another dish with a fancy name – You know we love that around here. This basic recipe will please even the pickiest of eaters, it also helps clean up all the odds and ends of veggies that build up in the fridge. My favourite version is exactly as the recipe says, made just like my mom used to. After my dad passed away, there was a lot of quiches. At this point, I can’t recall who was requesting it all but I do know she had been holding out on me for many years.
Buttery, flakey, creamy and still delicious cold from the fridge. There’s just something about a classic. Make this quiche ahead of time, the night before, make it crustless or bake a couple extra to freeze for when you want to look like a superhero. (not that we badass babes need any help with that though, do we?) Go ahead and use that frozen pie shell too, no one is looking.
Ingredients
Instructions
- Cut bacon into small pieces and fry until cooked but not too crisp. Sprinkle int pre-baked pie shell with cheese.
- Wisk eggs, cream, salt, pepper and nutmeg in a small bowl. Pour into the pre-baked pie shell.
- Bake at 375° for 45 minutes or until a fork comes out clean from the centre. Let stand for 5 minutes to set before serving.
Notes
- This recipe can be made crustless - simply follow instructions above, but instead of a pre-baked pie shell, use a glass pie shell.
- Add any vegetables you desire, don't be afraid to try different combinations - spinach, green pepper, onion, asparagus, mushrooms, shallots, green onion, broccoli or even arugula.