Quiche Lorraine

Wednesday, September 30, 2009

I think Bruce Feirstein got it wrong, real men DO eat quiche.  I'm pretty sure that if you tell a man that you're making something with bacon in it for dinner, they will eat whatever you make. This quiche is great to serve as brunch or if you want to do breakfast for dinner.

Quiche Lorraine

1 Pillsbury Pie Crust
10 slices of bacon, cooked and crumbled
3/4 cup shredded Swiss cheese
4 eggs
2 cups heavy cream
pinch of salt and pepper

Preheat oven to 425 degrees. Grease 9" pie plate with butter. Unroll pie crust in pie plate and decorate edge, if desired.

Fry bacon until crisp. Drain on paper towel. When cool, crumble bacon. Add bacon and cheese to pie crust.

In large bowl, whisk eggs.  Add heavy cream, salt and pepper and mix well. Pour into pie crust over bacon and cheese. Place pie plate on a foil covered cookie sheet to catch any overflow.

Bake at 425 degrees for 15 minutes.  Turn oven down to 325 and bake for about 30 minutes or until knife inserted in center comes out clean.  Let sit for 10 minutes before serving.


If you liked this, you may enjoy:

Breakfast Strada

Breakfast Potatoes

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Cookin' Canuck said...

Ah yes, bacon. I can't live without it. Your quiche looks very tempting.

Cooking Mama said...

Oh, Lydy! I made this the other morning for breakfast and Sean and I ate the whole thing! I put so much swiss cheese in it that it was sinful! Yum!!!

Southern Grace Gourmet said...

I love love love quiche! Great recipe.

My Little Space said...

This recipe is in my cooking list for quite some time. Really wanted to try it one of these days. Yours look so deliciously yum.