Quiche Lorraine
For some people, quiche makes a hardy breakfast or the perfect brunch fare but for those who call the Alsace-Lorraine region along the French-German border home, quiche is rarely eaten for breakfast. While Alsatian cuisine can be found in larger cities across France, you’ll discover a unique blend of cultures, languages and cuisines with a visit to Metz or Strasburg. Here I found a number of quiche variations in cafés or charcuturies and discovered that locals mostly eat quiche with a side salad for lunch or lighter late meal.
Quiche Lorraine
Author: Kevin Lamoureux
Cuisine: French
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 unbaked 9 inch single crust pie
- 6 slices cooked bacon, cut int small pieces
- 1½ cup shredded Swiss cheese
- ½ cup minced onion
- ½ cup minced green onion or leek
- 4 eggs, beaten
- ¼ cup light cream
- 1 cup milk
- 1 tsp baking powder
- 1tbsp flour
- 1 tsp fines herbs
- ½ tsp cayenne pepper
- ½ tsp salt
- 1 portobello mushroom sliced into strips
- ¼ green pepper sliced into strips
Instructions
- Preheat oven to 425° F.
- Sprinkle bacon, cheese and onion and herbs into pastry shell.
- In a medium bowl, whisk together eggs, cream, milk, flour, salt, cayenne pepper. Pour mixture into pastry shell.
- Bake 15 minutes in the preheated oven. Reduce heat to 350° F and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before serving.
