Quiche Lorraine

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https://living4youboutique.com/11ujfjote5 Let’s chat about breakfast. I loooove weekend brunch but it seems like all quick breakfast items are sweet (yogurt, oatmeal, cereal, muffins), or really doughy (bagels, muffins, toast). I’d be happy with a bagel regularly (#everythingbagelchivecreamcheese), if it were at all nutritionally balanced. My January self-imposed cooking challenge would be savory breakfast.

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https://ict-pulse.com/2024/07/1drwyt4o The Three Bite Rule - Quiche Lorraine

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go to link Quiche is super easy to make and I can eat from it for awhile. I figured whipping this up on a weekend would carry me through the week. I dare say I could throw this together in the morning while jumping in the shower when it bakes. It also wouldn’t be crazy to make at night.

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https://www.adroitprojectconsultants.com/2024/07/25/256mk34z It makes a good lunch or dinner item too. This week and last week were busy with work events at night and it is great to come home to a light bite.

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Ingredients:

here pie dough, defrosted https://thefooduntold.com/food-science/f4tum4g 3 slices of bacon https://www.techonicsltd.com/uncategorized/8wcz7oure 3 eggs https://ict-pulse.com/2024/07/yzltx77tq5p 2 egg yolks go 1 cup light cream 1 tsp dijon mustard
1/4 tsp cream of tartar
salt & pepper
10 oz swiss cheese, shredded

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Directions:

https://www.inaxorio.com/tk24qv5frqm Preheat oven to 350-degrees.
Fry the bacon until crisp then drain on paper towel and chop.
Whisk together the eggs, egg yolks, cream, mustard, cream of tartar, salt, and pepper.
The Three Bite Rule - Quiche Lorraine
Spray a tart pan, or springform pan, or pie pan with nonstick spray.
Lay the pie dough into the pan pinching together any cracks.
The Three Bite Rule - Quiche Lorraine
Sprinkle in the cheese and bacon onto the crust.
The Three Bite Rule - Quiche Lorraine
Pour in egg mixture.
The Three Bite Rule - Quiche Lorraine
Bake 30-40 minutes at 350-degrees.
Let cool 5-minutes before slicing.
The Three Bite Rule - Quiche Lorraine
It puffs up a little but sets solidly. I really love how simple it is. The bacon flavor and swiss are perfect together. I appreciate the flavors and the subtly of the bacon with the swiss with the mustard. Yum. I used a surprisingly small amount of bacon. It was a good practice of restraint not adding tons of bacon, and just enough to taste it. I think frozen crust rolled up seems significantly better than the pie crust that comes in a tin.

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I last made quiche a few years ago with a bacon, spinach, and mushroom quiche. Think quiche isn’t your thing? I made Tomato Ricotta Pie that is along the same lines. I like the lightness of quiche and need to make it more often. It doesn’t take any longer than other breakfasts because of the advance prep, I just needed an idea.

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follow Quiche makes for some variety since a usual breakfast for me is yogurt, a smoothie, or an English muffin.

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https://www.pathwaysmagazineonline.com/tpr4awc https://thefooduntold.com/food-science/190tgfuk suggested adaptations: 
quiche lorraine + spinach/arugula + tomatoes/onions/mushrooms – bacon = vegetarian quiche
quiche lorraine + smaller pan = deep-dish quiche

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https://gsaudemarketing.com.br/299xjrg source url Hmmm. I wonder what my next “year of the self-imposed-cooking challenge” should be.

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