Quiche Lorraine: Perfect Make-Ahead For Mother's Day Brunch

By Amanda Haas

Updated on 5/1/2014 at 3:10 PM

Quiche Lorraine

Cook Time1 hour 20 minutes
Yield6 servings

by Amanda Haas

INGREDIENTS

    • 1 unbaked frozen 9-inch deep-dish pastry shell
    • 1 teaspoon olive oil
    • 1 cup halved and thinly sliced onion
    • 4 center-cut bacon slices, cooked and crumbled
    • 3/4 cup (3 ounces) grated Gruyère cheese
    • 3 large eggs, lightly beaten
    • 3 egg whites, lightly beaten
    • 1 1/2 cups 2 percent reduced-fat milk
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper

    INSTRUCTIONS

    1. Preheat oven to 375°F.

    2. Pierce bottom and sides of pastry shell with a fork. Bake at 375°F for 15 minutes. Let cool on a wire rack. Increase oven temperature to 450°F.

    3. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 8 minutes or until tender. Remove from pan; let cool.

    4. Sprinkle onion, bacon, and cheese into pastry shell. Combine eggs and egg whites in a bowl, beating with a whisk. Add milk and remaining ingredients, beating with a whisk.

    5. Pour milk mixture over cheese mixture in pastry shell. Place quiche on a baking sheet. Bake at 450°F for 10 minutes. Reduce oven temperature to 350°F. Bake at 350°F for 40 minutes, shielding after 15 minutes, if necessary, to prevent excess browning. Let cool on wire rack 15 minutes. Cut into wedges, and serve immediately.

    Notes

    When I was 9, my mom took us to France on an exchange program. I fell in love with the food. I lived on quiche lorraine, chocolate croissants, and chocolate mousse. A year ago, I got a wild hair and tried to re-create the quiche. I got it right on the first try. It was fluffy, salty, and cheesy, and it took me right back to that first trip to France. I even used a gluten-free pie shell with outstanding results. Serve this for breakfast or for brunch with a mixed greens salad.