Quiche Lorraine 🥓🍳 My favorite breakfast of all time. Here’s how to make it: 1 lb bacon, chopped 1 small onion, finely diced Salt and pepper (to taste) 1 tsp red pepper (to taste) 3-6 cloves garlic, minced (to taste) 1 tsp fresh thyme, chopped 6-8 large eggs (if using 8 eggs, add an extra 1/2 cup cream) 1 cup whole milk ½ cup heavy cream (or 1 cup if using 8 eggs) 1 tsp smoked paprika 1/4 tsp nutmeg A few dashes of hot sauce (I use @Texas Pete) 7 oz Gruyere cheese, freshly grated 4 oz sharp white cheddar cheese, freshly grated 2 tbsp fresh chives, chopped (plus more to garnish) Dash of cayenne pepper (optional) 2 frozen deep dish pie crusts @Marie Callendar’s (or homemade if preferred) Freshly grated parmesan, for serving
Instructions: 1. Cook the bacon in a large pan until crispy, then remove and set aside. Drain most of the bacon grease, leaving just enough to sauté the onions. 2. In the same pan, over medium heat, sauté the diced onion with black and red pepper to taste. Cook until softened, about 4-5 minutes. 3. Add in the garlic and thyme, cook for another minute, then remove from the pan and set aside.
4. Preheat oven to 350F 5. In a large bowl, crack 6-8 eggs and whisk. Pour in the milk and cream and whisk together. 6. Season with salt, pepper, smoked paprika, nutmeg, and a few dashes of hot sauce. Add the cooked onions, bacon, Gruyère, cheddar, chives, and cayenne. Stir to combine. 7. Pour the mixture evenly between two frozen pie crusts. Bake at 350°F 45 minutes to 1 hour (time varies by oven), or until the quiches are golden and mostly set. The edges should be firm, but the center should still have a slight wobble. 8. Let the quiche set for 10-15 minutes before slicing. 9. Slice and serve with freshly grated parmesan. Enjoy!
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