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Quiche Lorraine

By Lorraine

Classic Quiche Lorraine is a favorite for breakfast or brunch. Creamy Swiss cheese filling with bacon in a flaky crust is easy and delicious. Instead of cream, this version uses evaporated milk for a creamy filling.Classic Quiche Lorraine is a favorite for breakfast or brunch. Creamy Swiss cheese filling with bacon in a flaky crust is easy and delicious. Instead of cream, this version uses evaporated milk for a creamy filling.

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For breakfast, brunch or dinner, it doesn't get easier than classic quiche Lorraine. A creamy filling of Swiss cheese, veggies and bacon (or ham) bakes in a flaky crust. Just as perfect for entertaining as it is for a weeknight dinner.

Making Quiche Lorraine

Classic Quiche Lorraine is a favorite for breakfast or brunch. Creamy Swiss cheese filling with bacon in a flaky crust is easy and delicious. Instead of cream, this version uses evaporated milk for a creamy filling.Begin by cooking bacon until crisp and chop into pieces.

 

Classic Quiche Lorraine is a favorite for breakfast or brunch. Creamy Swiss cheese filling with bacon in a flaky crust is easy and delicious. Instead of cream, this version uses evaporated milk for a creamy filling.Chop the bell pepper.

 

Classic Quiche Lorraine is a favorite for breakfast or brunch. Creamy Swiss cheese filling with bacon in a flaky crust is easy and delicious. Instead of cream, this version uses evaporated milk for a creamy filling.Grate the Swiss Cheese.

 

Classic Quiche Lorraine is a favorite for breakfast or brunch. Creamy Swiss cheese filling with bacon in a flaky crust is easy and delicious. Instead of cream, this version uses evaporated milk for a creamy filling.Line a pie plate with a homemade or purchased pie crust. 

 

Prepping for a quiche Lorraine is quick and easy. Fill a crust with Swiss cheese, cooked bacon, a few veggies and pour in a milk and egg mixture. Pop in the oven and wait for a savory pie just as perfect for breakfast, brunch or dinner as it is for entertaining. A lovely Easter entrée!Line the unbaked pie shell with cheese, bacon and green pepper.

 

Classic Quiche Lorraine is a favorite for breakfast or brunch. Creamy Swiss cheese filling with bacon in a flaky crust is easy and delicious. Instead of cream, this version uses evaporated milk for a creamy filling.Lightly whisk milk, eggs, water,  nutmeg, oregano, salt, pepper and Tabasco together.

 

Classic Quiche Lorraine is a favorite for breakfast or brunch. Creamy Swiss cheese filling with bacon in a flaky crust is easy and delicious. Instead of cream, this version uses evaporated milk for a creamy filling.Pour mixture over cheese and sprinkle with parsley. Bake for 30-40 minutes or until center has stiffened.

 

It doesn't get easier than classic quiche Lorraine for breakfast, brunch or dinner. A creamy filling of Swiss cheese, veggies and bacon (or ham) bakes in a flaky crust. Just as perfect for entertaining as it is for a weeknight dinner. Serve warm or at room temperature.Remove from the oven and allow quiche to rest for at least ten minutes before serving. Quiche can also be served at room temperature.

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NOTES:

  • This recipe makes one quiche. We were having family and grandkids for Sunday dinner so I made two.
  • We love leftover quiche and try to plan for it! It is so good the next morning for breakfast, for lunch or as an extra dinner. 
  • Quiche can be reheated for a few seconds in the microwave or covered in foil and reheated in the oven or toaster oven. 
  • Served quiche warm or at room temperature. Some in my family eat it cold right from the refrigerator 😉

Quiche Lorraine

DIRECTIONS

  • 9-inch pie crust
  • 1 1/2 cups shredded Swiss Cheese
  • 1 large can evaporated milk
  • 3 eggs
  • 1/4 cup water
  • 1/2 to 1-lb. crisp, fried bacon (or small diced cooked ham)
  • 1/4 cup finely chopped green pepper
  • 1/8 tsp nutmeg
  • 1/2 to 1 tsp. oregano
  • 1/2 tsp.salt
  • dash pepper
  • dash Tabasco (optional)
  • parsley flakes to sprinkle on top

DIRECTIONS:

Preheat oven to 400 degrees.  Line 9-inch unbaked pie shell with cheese,
bacon and green pepper.

Lightly whisk milk, eggs, water,  nutmeg, oregano, salt, pepper and Tabasco together; pour mixture over cheese. Sprinkle with parsley.

Bake at 400 degrees for 30-40 minutes or until center has stiffened. Allow to rest for ten minutes before serving. 

 
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You might also like…

Glazed CarrotsColorful, elegant and delicious glazed carrots are quick and easy to make on the stove with just a few ingredients. A perfect & nutritious dinner side dish.

 

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My favorite quiche is from a recipe given to me 40 years ago. It is easy to make and just right for breakfast, brunch, or dinner. A savory combination of Swiss cheese, bacon and veggies in a flaky crust. Instead of cream or half and half, it uses evaporated milk for the creamy filling.

   

Filed Under: Breakfast & Brunch, Recipes Tagged With: breakfast, brunch, eggs

Comments

  1. Ann Thompson says

    March 26, 2019 at 4:45 pm

    Someone had given me a recipe for this a long time ago and I never tried it. It sure does look good.

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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