Light and fluffy, this scrumptious Quiche Lorraine is ideal for brunch, but it’s so fabulous that it can be served anytime. Quiche Lorraine is filled with Gruyere cheese, bacon, eggs, cream, green onion… what could be bad? Oh ya, and it’s baked in a flakey piecrust, which gives it an extra kick of buttery and savory flavor. There are so many different variations of quiche, but this combination with Gruyere cheese, bacon, and green onion is really a match made in heaven. Everyone will ask for seconds!
1/2 (15-ounce) package refrigerated piecrusts $
8 bacon slices, cut into 1/2-inch pieces $
4 green onions, chopped
2 cups (8 ounces) shredded Swiss cheese, divided$
6 large eggs $
1 cup whipping cream $
1/2 teaspoon salt $
1/8 teaspoon ground red pepper
1/8 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
- Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
- Bake at 400° for 7 minutes; remove from oven.
- Cook bacon pieces in a large skillet until crisp; drain on paper towels, and crumble. Sprinkle bacon, green onions, and 1 cup cheese into prepared crust.
- Whisk together eggs and next 4 ingredients; pour mixture into crust, and sprinkle with remaining 1 cup cheese and nutmeg.
- Bake at 350° for 35 to 40 minutes or until set. Let stand 10 minutes.
*Recipe from: SOUTHERN LIVING MAGAZINE APRIL 2001