Quiche Lorraine

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, I found a number of quiche variations in cafés or charcuteries and discovered that locals mostly eat quiche with a side salad for lunch or lighter late meal.

Print Recipe

Quiche Lorraine

Prep Time20 mins

Cook Time45 mins

Servings: 6

Calories: 424kcal

Author: Kevin Lamoureux

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
• 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.

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