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, 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.

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

Quiche Lorraine

Kevin Lamoureux

A savoury pie of bacon eggs and cheese.

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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
• 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.

Keyword pie, quiche

More classic brunch recipes

• Frittata Florentine
• Sweet & Savory Crêpes
• Ranchero Eggs