Brunch is an odd mealtime that requires the appropriate dishes to be somewhat flexible. It’s too early for sandwiches and chips, but too late for pancakes and bacon. Instead, dishes have to be savory and filling, yet light. Dishes need to be at home with coffee, as well as mimosas and ice tea. In short, brunch has a tall order. Luckily, the French know the art of brunching, and we have them to thank for the Quiche Lorraine, which is at home both for brunch as well as for special occasions.
Basic Ingredients
- Eggs
- Gruyere cheese
- Goat cheese
- Bacon
- Thyme
- Pie crust
It’s isn’t anything surprising. Just a little bacon.
Eggs and cheese.
And even a little fried onion.
Baked together in a pie crust.
Because I like herbs and goat cheese, I can’t resist to add a little to this recipe.
Serving Suggestions
- Green salad
- Waldorf salad
- Roasted Asparagus
The first time I had ever had Quiche Lorraine was at my bridal shower. My friend Marcia made it. My bridal shower was a lunchtime event, but the Quiche Lorraine helds its own with the salads for a light lunch.
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Ingredients
- 1 premade pie crust
- 6 slices bacon
- 1 medium onion diced (about 1/2 cup)
- 3 eggs
- 1 tbsp all purpose flour
- 1 1/2 cup milk
- 1/4 tsp salt
- 1 1/2 cup gruyere cheese shredded
- 1/4 tsp white pepper
- 1 tsp fresh thyme minced
- pinch of cayenne pepper
- 1 tbsp goat cheese
Instructions
- Preheat oven to 450 degrees.
- While heating, cook bacon in a large skillet until crisp. Put in on a plate lined with paper towels to drain. Also drain most of the oil from pan, leaving a small amount for the onions. When cool, crumble bacon and set aside.
- Meanwhile, cook onion in bacon drippings until translucent. Set aside.
- Cover the pie crust with two layers of foil and bake in oven for eight minutes. Do not prick the crust as indicated on the original packaging.
- Meanwhile, in a large bowl, beat eggs, milk, and salt together. Stir in crumbled bacon, onion, shredded cheese, flour, and thyme and cayenne pepper.
- Remove foil from crust, and bake until crust is dry. It doesn't have to be golden, just cooked (dry).
- Remove from oven and reduce temperature to 325 degrees.
- Pour egg mixture into the hot, baked crust. Add the goat cheese in small bits over the top and bake for 45-50 minutes or until a knife inserted near the center comes out clean. If necessary, cover the edge of crust with foil to prevent over browning. Let stand 10 minutes before serving.
Notes
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