Quiche Lorraine

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https://sieterevueltas.net/wb3jr5p6m0 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.

The Three Bite Rule - Quiche Lorraine

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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.

http://www.wowogallery.com/s1qxx4kgp 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.

Ingredients:

https://www.chat-quiberon.com/2024/01/18/dfxcoc2rb pie dough, defrosted https://manabernardes.com/2024/vtkcffn58 3 slices of bacon https://www.justoffbase.co.uk/uncategorized/umn5mwzu 3 eggs https://serenityspaonline.com/54mqfevhz3 2 egg yolks Order Xanax 2Mg Online 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:

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

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https://space1026.com/2024/01/2a2rui197r https://therepairstore.ca/8bio40hh suggested adaptations: 
quiche lorraine + spinach/arugula + tomatoes/onions/mushrooms – bacon = vegetarian quiche
quiche lorraine + smaller pan = deep-dish quiche

https://masterfacilitator.com/bg16cyo Hmmm. I wonder what my next “year of the self-imposed-cooking challenge” should be.