Time: 1 hour 5 minutes
Yield: 8 servings
Circular in shape and golden yellow in color, Quiche Lorraine is like a small sun on the breakfast table; everyone at the table will be orbiting around it. Plus, a slice of this will brighten your morning. Quiche Lorraine glitters with delicately fluffy and rich eggs on a buttery pie crust. Filled with salty bacon, savory onions, and nutty Swiss cheese, each bite shimmers with sensational flavors. You’ll take a new shine to it every time you make it!
Ingredients• 1 (9 inch) pie crust • 6 slices bacon • 1 onion, sliced • 1 1/2 cups milk • 1/4 teaspoon salt • 3 eggs, beaten • 1 1/2 cups Swiss cheese, shredded • 1 tablespoon all-purpose flour
Bake the pie crust following the package instructions.
Reset the oven temperature to 325 degrees F.
Using a large sized skillet, cook the bacon until it is crisp.
Drain the bacon of grease, reserving 2 tablespoons of the drippings.
Crumble up the bacon and set aside.
Cook the onion in the skillet with the saved drippings until the onion is tender, about 3 minutes. Drain.
Using a large bowl, add together the milk, salt, and eggs.
Mix in the bacon and the onion to the egg mixture, adding it slowly so you don’t scramble the eggs.
Using a separate bowl, mix together the cheese and flour together.
Add the cheese mixture to the egg mixture, working to make sure it’s well incorporated.
Spoon the egg mixture into the pie crust.
Bake the dish in the oven until a knife inserted into the center of the quiche comes out clean, about 35-40 minutes. If necessary, cover the edge of the crust with foil while baking to prevent burning or over-browning.
Let the quiche stand for 10 minutes before serving.