Quiche is a great meal at breakfast, brunch, lunch or dinner, and when you’re using a ready-made crust and precooked bacon it’s extra easy.
From the Lorraine region of France, this dish actually originated when the area was considered part of Germany. The word “quiche” derives from the German “kucken,” meaning cake. If you really want to go down a rabbit hole: what most people think of as traditional Quiche Lorraine, which is made with bacon, onion and cheese, is actually called Quiche Alsacienne in France. Quiche Lorraine started as an egg and cream pie with only pork lardons (slab bacon sliced into matchsticks). Cheese was probably added to increase fat when ham or bacon was used instead of pork lard.
I really don’t care what it is called now. I simply love doing a late morning brunch buffet in my pajamas. I love brunch even more when I can wake up and not have to cook for three hours. I prefer the flavor of onion, cheese, and bacon in this dish. I use a mild Swiss cheese, but cheddar can be used for a sharp bite. The following recipe can be thrown together a day or week in advance. Toss in prewashed baby greens and toaster waffles, or bakery croissants and precut fruit and boom, you’re ready to roll with brunch.
- 1 ready-made pie crust
- 4 large eggs
- 1 cup cream + 1 cup whole milk – or 2 cups of half & half
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 8 slices of precooked bacon – chopped small
- 4 ounces of Swiss cheese – shredded or already sliced
- 1/3 cup frozen, prediced onion – or 1/3 diced fresh onion
Preheat the oven to 375. By the time the oven is ready your quiche will be prepped.
Roll out ready-made pie crust and press into a pie dish.
Place eggs, milk/cream, salt, pepper, and nutmeg into a bowl and whisk well.
Dice precooked bacon. Grate swiss cheese or thinly slice cheese if it is already in slices. If not using frozen, diced onions – dice fresh onion.
Place onion, bacon, and cheese in pie crust. Pour egg mixture into pie shell and place in oven.
Cook 40 – 45 minutes, until crust is golden brown and top of egg starts to brown.
If made the day before, cover with plastic wrap and refrigerate. The quiche can be made up to a week in advance and frozen. Leave in the refrigerator overnight to thaw and warm for fifteen minutes in a 350 degree oven before serving.