Sunday, April 17, 2011

Quiche Lorraine

My husband has a bad habit of cooking too much bacon when he makes breakfasts on the weekends, so I have a tendency to sneak a few pieces out of the pile and stick them in the freezer to make this.  Saves the bacon from being wasted and saves me from having to cook bacon to make this!  This recipe can easily be made vegetarian by using fake bacon (actually, I've found this to be the one way that vegetarian bacon actually tastes good!).

This pairs nicely with salad or sliced tomatoes for dinner or with fruit for breakfast.

Quiche Lorraine

2 tbsp butter
1 onion, diced
6 large eggs
1/4 cup milk
8 slices bacon, crisply cooked and crumbled
2 cups shredded Swiss cheese
1/4 tsp salt
1/4 tsp pepper
1/8 tsp ground red pepper

 Preheat the oven to 375 degrees.  Melt butter in a skillet over medium heat.  Add onion and saute, for 4-5 minutes, until softened.  Remove from heat.  In a bowl, whisk together eggs, milk, bacon pieces, cheese, salt, pepper, and ground red pepper.  Stir in cooked onions.  Pour the egg mixture into the piecrust and spread evenly.  Bake for 30 minutes, until puffed, lightly browned and the center is set.  Let stand 5-10 minutes before cutting.

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