Bacon and Cheese Quiche Lorraine

This weekend we were fortunate enough to have Nana and Grandpa Bill come up from Carmel to spend time with the kids (and us of course). Since they were driving all that way, we decided to make them a nice brunch with quiche lorraine, a delicious egg dish that is light but still rich, flavorful, and filling. They look and taste like they are extremely difficult to make, but Minute Made Papa made quick work of these delicious “breakfast pies”, as Addy likes to call them.

For your quiche lorraine you will need (serves 12):
2 – 9 Inch Pie Shells
24  Slices of Bacon
2 cups of Swiss Cheese shredded (we recommend Sargento)
2/3 cups onion, minced
8 eggs, beaten
4 cups half and half
1 1/2 tsp salt
1/2 tsp sugar
1/4 tsp cayenne pepper

* You CAN adjust this recipe to make only one quiche. Simply half it. 

1. Cook your bacon. You can fry it but pan frying 24 slices of bacon can get crazy so we broiled our bacon using the cold-oven method. Simply line baking sheets with foil and lay out strips. Place in cold oven, set temp to 400° and 20 minutes later, perfect bacon. This is also good for going ahead and getting the oven preheated.

2. Remove bacon from oven and drain on paper towels. Set the oven to 425° and assemble the quiche while the oven gets to temp. Chop bacon coarsely then sprinkle bacon, cheese, and onion into each pie shell.

3. In a separate bowl, whisk eggs, cream, salt, sugar, and cayenne together. Pour mixture into pastry shell.

4. Bake at 425° for 15 minutes. Then reduce oven temp to 300°. Bake another 30 minutes. Knife should come out clean when inserted into the quiche.

5. Let cool 10 minutes before serving.

This is an absolutely delicious breakfast that is sure to please even the pickiest eaters. Next time we are going to toy with some other fresh vegetables (namely mushroom and spinach) and see what quiche creations we can come up with!

Make sure to come back and check out the recipe for Papa’s famous zucchini bread! You don’t want to miss it.