Quiche Lorraine

If you appreciate a solid breakfast like me, you’ll love this Lorraine style quiche. It’s a delightful combination of flakey buttery crust filled with fresh spring vegetables, bacon, cheese, and eggs. Adding heavy cream in the quiche base gives this dish an incredibly creamy texture that is truly hard to pass up. Pair this savory goodness with a hot cup of coffee and you’ve got an incredible start to your morning.

Ingredients for the crust:
1 tsp salt
2 cups all purpose flour
3/4 cup cold butter (12 tbsp)
2 tbs cream cheese
2 eggs

Ingredients for the filling:
6 slices bacon of your choice
2 tbsp olive oil
2 cloves garlic
1 1/2 cup sliced zucchini
1 cup sliced cherry tomatoes
6 eggs
1 tsp salt
1/2 tsp pepper
1 1/2 cup heavy cream
1 cup asparagus, washed & cut
1/2 cup Parmesan cheese
1 cup mozzarella cheese

Instructions:

1 . Start out with making the crust by combining the flour and salt in a large bowl.

2 . Shred the cold butter and break the cream cheese into small pieces. Then add them both to the flour.

3 . Using a pastry cutter or your clean hands, work the butter and cream cheese into the flour.

4 . Lightly beat 2 eggs in a separate bowl and add it to the butter and flour mixture. Mix the dough with your hands until it begins to take shape.

5 . Place the dough onto a sheet of parchment paper and roll it out to a circle about 15 inches in diameter.

6 . Place anther sheet of parchment paper on top and refrigerate for about 20 minutes.

7 . Place the bacon on a rimmed baking sheet lined with foil (for easy clean up) and cook at 400 degrees Fahrenheit for about 12 minutes or until golden and fully cooked. Let it cool, then chop into small pieces.

8 . Meanwhile, in a pan heat olive oil to medium high heat, then quickly sauté the minced garlic, sliced zucchini, and cherry tomatoes for about 4 minutes. Then remove from heat.

9 . Press the chilled dough into a 9 inch springform pan them thoroughly prick the bottom and sides of the shell with a fork. You may want to bend the edges of the dough over the top rim of the spring form so the dough doesn’t run towards the center as it bakes. Bake the dough at 350 degrees Fahrenheit for 10 minutes.

10 . Meanwhile in a large bowl, whisk 6 eggs with salt, pepper, and heavy cream.

11 . Then add the bacon, sautéed vegetables, fresh asparagus, Parmesan, and mozzarella cheese. Mix to combine.

12 . Pour the egg filling into the baked pie shell and bake at 350 degrees Fahrenheit for 35-40 minutes or until lightly browned and set in the middle. Cool for about 15 minutes before serving.

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Quiche Lorraine

Prep Time

30 mins

Cook Time

1 hr

Total Time

1 hr 30 mins

 

Servings: 6

Author: Dina from SimplyHomeCooked.com

Ingredients

• 
  Ingredients for the crust:
• 1 tsp salt
• 2 cups all purpose flour
• 3/4 cup cold butter 12 tbsp
• 2 tbs cream cheese
• 2 eggs
• Ingredients for the filling:
• 6 slices bacon of your choice
• 2 tbsp olive oil
• 2 cloves garlic
• 1 1/2 cup sliced zucchini
• 1 cup sliced cherry tomatoes
• 6 eggs
• 1 tsp salt
• 1/2 tsp pepper
• 1 1/2 cup heavy cream
• 1 cup asparagus washed & cut
• 1/2 cup Parmesan cheese
• 1 cup mozzarella cheese

Instructions

1. Start out with making the crust by combining the flour and salt in a large bowl.
2. Shred the cold butter and break the cream cheese into small pieces. Then add them both to the flour.
3. Using a pastry cutter or your clean hands, work the butter and cream cheese into the flour.
4. Lightly beat 2 eggs in a separate bowl and add it to the butter and flour mixture. Mix the dough with your hands until it begins to take shape.
5. Place the dough onto a sheet of parchment paper and roll it out to a circle about 15 inches in diameter.
6. Place anther sheet of parchment paper on top and refrigerate for about 20 minutes.
7. Place the bacon on a rimmed baking sheet lined with foil (for easy clean up) and cook at 400 degrees Fahrenheit for about 12 minutes or until golden and fully cooked. Let it cool, then chop into small pieces.
8. Meanwhile, in a pan heat olive oil to medium high heat, then quickly sauté the minced garlic, sliced zucchini, and cherry tomatoes for about 4 minutes. Then remove from heat.
9. Press the chilled dough into a 9 inch springform pan them thoroughly prick the bottom and sides of the shell with a fork. You may want to bend the edges of the dough over the top rim of the spring form so the dough doesn’t run towards the center as it bakes. Bake the dough at 350 degrees Fahrenheit for 10 minutes.
10. Meanwhile in a large bowl, whisk 6 eggs with salt, pepper, and heavy cream.
11. Then add the bacon, sautéed vegetables, fresh asparagus, Parmesan, and mozzarella cheese. Mix to combine.
12. Pour the egg filling into the baked pie shell and bake at 350 degrees Fahrenheit for 35-40 minutes or until lightly browned and set in the middle. Cool for about 15 minutes before serving.