Quick and Easy Quiche Lorraine

Join us today as we make our Quiche Lorraine. We enjoy making this dish because it is quick, easy, and scrumptious! 

First, thaw pie crust and place it in the pan. Press gently along all the sides to ensure no air is in between the pan and the crust. Then take a fork and poke holes along the bottom and sides of the crust. Cover the pie crust with aluminum foil near insides of the crust. See picture above. Use oven or toaster oven to cook at 425 degrees for 10 minutes. Then remove foil and cook for 2 more minutes.

Line the bottom of the pan with bacon, cheese, and onion. Then in a separate bowl, beat the eggs. Mix in cream, salt, pepper, and parsley.

Pour the egg mixture over the bacon, cheese, and onion in the pan. Caution! Your pan will be very full!

Complete by baking for 45-60 minutes at 325 degrees. The edges should be golden brown!

Let sit for 10 minutes before serving! Then, devour!! 

Ingredients:

• 1 pie shell
• 1 cup of shredded Swiss cheese
• 2 cup of whipping cream
• 8 slices of bacon, fried and crumbled*
• 1/4 cup of finely chopped onion
• 1/4 teaspoon of ground pepper
• 4 large eggs
• 1/4 teaspoon of salt
• 1 teaspoon of parsley

1.  Line a deep 9in pie pan with pastry, pressing gently into the pan. Prick with a fork to prevent bubbling while baking. Cover with foil.
2.  Bake pie shell for ten minutes at 425 degrees. Remove foil. Bake 2 more minutes.
3.  Spread bacon, cheese, and onion evenly across the pie shell. 
4.  Beat eggs in a large bowl. Add cream, salt, pepper, and parsley. 
5.  Pour egg mixture into pie shell. (Your pan will be very full.)
6.  Bake for 45-60 minutes at 325 degrees, until knife comes out clean from the center. 
7.  Let stand 10 minutes before serving. 

*Bacon can be cooked easily by spreading out on a foil-lined jelly roll pan. Bake for 30 minutes at 350 degrees until bacon has reached desired crispness.

Love from Cinnamon and Ginger <3