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Quiche Lorraine

A savoury pie of bacon, eggs, onion, mushrooms, peppers and Swiss cheese.

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For some people, quiche makes a hearty 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 Strasbourg.  Here, you will find a number of quiche variations in cafés, bistros or charcuteries. You’ll often find locals ordering quiche, often accompanied by a side salad, for lunch or lighter late meal.

A bateau-mouche plies the Ill River through la Petite France, Strasbourg, France

Learn more about this beautiful region and its unique gatronomical experiences: Strasbourg – Crossroads of European Food & Culture

quiche

Quiche Lorraine

Kevin Lamoureux
A savoury pie of bacon eggs and cheese.
Prep Time 20 mins
Cook Time 45 mins
Course brunch
Cuisine French
Servings 6
Calories 424 kcal

Ingredients
  

  • 1 unbaked 9-inch single crust pie
  • 6 slices cooked bacon cut int small pieces
  • 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
  • 1 tbsp 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
 

  • 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.
Keyword pie, quiche
More classic brunch recipes

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