Quiche Lorraine


2 deep dish pie crusts
8 slices bacon, cut into small pieces
1/2 cup green onions (approximately 1 bunch), diced
1/2 cup onion (approximately 1/2 small onion), diced
1 red pepper, diced
salt and freshly ground black pepper, to taste
5 eggs
3 egg yolks
1 cup heavy cream
1 cup milk
1/2 teaspoon dried thyme
2 cups shredded Gruyere (and/or Emmental) cheese


Preheat oven to 325°F.

Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add green onions, onion, red pepper, salt and black pepper. Cook and stir until tender and browned, 5 to 7 minutes. Set aside.

Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.

Sprinkle 1/3 onion mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 1/3 Gruyere cheese. Ladle in half the egg mixture. Sprinkle with 1/3 the onion mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion mixture, bacon, and cheese.

Bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the centre  40 to 45 minutes. Allow to cool slightly before serving.

Adapted from AllRecipes



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s