Quiche Lorraine Recipe

12 Apr

Quiche Lorraine is an awesome dish, with lots of flavor, simple ingredients, and easy preparation.  It can be served for breakfast, lunch, or dinner.  It is the perfect dish.

Quiche Lorraine is an awesome dish, with lots of flavor, simple ingredients, and easy preparation.  In French cuisine, a quiche is an oven-baked dish made with eggs and milk or cream in a pastry shell.  What makes a Quiche Lorraine is the addition of cheese and bacon.  And we all know, cheese and bacon makes everything better.  Although I have classified this Quiche Lorraine Recipe as a breakfast, it can also be served as an entree for  lunch, dinner, or an evening snack.

It is the simple ingredients that make this dish so wonderful.  Swiss cheese and a distinct delicious flavor that goes along so well with the Dijon and bacon.  The bacon gives a slightly smoky and salty flavor, but it is the Dijon mustard that really makes this Quiche standout.  Dijon adds just the right amount of flavor without overpowering the rest of the ingredients.  Everything is very well balanced in this dish, and if your like me, you’ll find it all very addictive.  One slice is never enough.

When serving Quiche Lorraine as a brunch or meal other than breakfast, a side salad is the perfect accompaniment.  Since the Quiche is sort of custard-like in texture, it is nice to have something crunchy and light to go along with it.  If your a fan of Quiche Lorraine normally, I think you will more then welcome the addition of Dijon to the recipe.  I wouldn’t have it any other way.

Dijon Quiche Lorraine Recipe

1 – 1 ½ cups (4-6 ounces) grated Swiss cheese

5 slices bacon, cooked and crumbled

2 tablespoons chopped green onions

1 deep-dish pie crush (9 inches), unbaked

3 large eggs, slightly beaten

1 cup half-and-half

¼ cup Dijon mustard

Preheat oven to 375°F.  Layer cheese, bacon, and green onions in pie crust.  In a medium bowl, combine eggs, half-and half, and mustard.  Pour evenly over layers.  Bake 35-40 minutes or until a knife inserted in the center comes out clean.

Makes 8 servings


One Response to “Quiche Lorraine Recipe”

  1. Jean Campbell February 16, 2012 at 11:48 am #

    I changed this recipe to ‘mini bite’ appetizers. Preheat the oven to 375 degrees F. Buy the premade pie crusts in the refrigerated section of the store. Rollout to assure there are no folds. Cut out with 3″ cookie or biscuit cutter. Place raw dough rounds into the nongreased cups of a mini muffin pan. [Use a 24 cup pan or two 12 cup pans.] Mix all ingredients for the Quiche Loraine recipe-including the all custard ingredients. Mix well in a large bowl. Fill each unbaked mini crust with 1 Tbsp. of filling. After 20 minutes check that the crusts are starting to brown to a golden tone. Test the filling with a knife to ascertain if is done. Due to the variance in oven temperatures, the filling may still need 10-20 minutes more. Keep an eye on the tiny Quiche. You do not want to burn them.

    You may vary the filling one you learn the time for finished pies. You can maintain the Dijon mustard if you wish to ad 1/2 to 3/4 cup of finely cubed ham with your Swiss Cheese. Drop the Dijon and add 1/4 tsp. fresh grated Nutmeg with 3/4 cup finely minced fresh Broccoli Florets, and a choice of cheese[Swiss, Cheddar, Montery Jack, etc.]. Use a box of frozen Spinach [thawed & wrung dry] chopped finely. You may use a mixture of vegetables with the Nutmeg enhanced custard-just remember to cut up every thing into a mini size.

    Have fun experimenting.

    I do love “The Hungry Wife”. I already had some of her recipes and they do follow my preferences.

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