Happy National Quiche Lorraine Day! You don’t have to be named Lorraine or be at a fancy restaurant to enjoy a simple dish such as a quiche. The modern day Quiche Lorraine has basic ingredients such as eggs, cheese, milk, and bacon. It’s all the kind of stuff that you can find in your own refrigerator or spice rack to make at home quickly–making this great for a luncheon or a brunch. [photo via flickr]
There are many different ingredients you can put in a Quiche Lorraine; it’s just a matter of preference and taste. You can be creative or as simple as you like, and even add in a little spinach if you have a tough time getting the kids to eat their veggies. It’s the rare (sort of) fancy dish that kids love–even if some of us grew up with it being called “ham pie,” because our moms were afraid that “quiche” sounded too exotic. Let’s not carry on that tradition…
- 1 (9 inch) unbaked pie crust
- 1 (8 oz.) pkg. bacon, diced
- 1/4 tsp. nutmeg
- 1/4 lb. Swiss cheese, shredded
- 1 1/2 c. half & half
- 3 eggs, lightly beaten
- 1/2 tsp. salt
- Cook the bacon and drain.
- Sprinkle the bacon and cheese into pie crust.
- In a medium bowl, beat nutmeg, half and half, salt and eggs with a fork.
- Pour the mixture into the pie crust. Bake at 425 degrees for 15 minutes.
- Turn oven down to 325 degrees and bake until set (20 minutes or so).
This recipe has a serving of 6. If you like, you can make a homemade crust for your quiche instead of using a ready-made pie crust. The Quiche Lorraine can be eaten warm, room temperature or right from the refrigerator if you like it cold. Remember to be creative and add other ingredients, maybe like ham and other vegetables, you can go wrong. Add a side of cooked new potatoes mixed with low salt butter, a small salad, or even a side order of bread if you prefer to have a complete lunch or brunch–or serve it solo as breakfast!