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Quiche Lorraine

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In this diverse and crazy world we live in, there are a lot of choices for meals out there! Breakfast, dinner, Indian, Italian, Mexican; there are just so many choices! However, no matter who you are or what your preferred cuisine is there is one solid truth… Brunch Is King! If you want something sweet, you have pancakes and if you want something savory there’s ham or roast beef. Within this glorious mash-up of culinary experiences there lies a dish that binds all foods together.

We give you the quiche! I know that I might be making this out to be a bigger deal than most think it would be, but admit it, quiches are amazing! They are savory, creamy rich flavors all contained in a light flaky crust! So for those out there who strive for such greatness here’s how you can make this wonderful creation for your family.

You know what to do… Preheat your oven to 425°F. While the oven is heating up, let’s start things off by prepping the crust. Get out your pie dish and set that to the side. Now I know what you’re thinking, “I have to make the pie crust for this thing?!” Don’t worry, we’re not cruel and understand that sometimes we want the easy way out.

Take two thawed sheets of puff pastry out and lay them on a flat surface that is lightly dusted with flour. Lay the edge of one of the pastry sheets over the edge of the other. Take a rolling pin and roll over the seam in multiple directions so the seam becomes part of the dough and you are left with one large pastry sheet.

Note: make sure to roll the rest of the sheet lightly too so the sheet is the same thickness. Don’t roll it too thing though.

Gently lay the pastry sheet over the pie dish and use your fingers to push the dough filling in all the edges and crevices. Trim off excess dough from the edge of the dish so that the dough sticks just a little bit above the rim of the dish. Finish that off by using a for and poking it into the dough on the bottom dish; just poke it in about 7-10 spots. You’re just letting a little venting happen, don’t tear the dough apart or anything.

Now let’s make the filling! Heat up a small frying pan to medium heat and melt the butter. Place the chopped onions in the pan and sauté them for about 5 minutes. You want them to become translucent but not caramelized or burnt. Remove them from the pan and set to the side for later. Cut your cooked bacon into small bits and to the side for later as well.

In a large mixing bowl combine the eggs, whipping cream, salt, pepper, nutmeg and cayenne pepper. Beat it together and set it to the side. Now, we can finally build the quiche! Start things off by spreading out your cooked onions evenly on the bottom of the crust. Take half of your chopped bacon and lay that in a layer on top of the onions. Now take half of your shredded cheese and layer it on top of the bacon and repeat that for the rest of the bacon and cheese. Finally, slowly pour the egg mixture into the pie dish so that it evenly spreads out throughout the dish.

Now place the pie dish in the oven for 15 minutes. After that, reduce the heat to 300°F and bake it for another 30-45 minutes. Keep an eye on it so it doesn’t burn or overcook. It’ll be done when you can stick a knife in the middle and it will come out clean. Once it’s done serve it up and take your seat amongst the greats, for you, have conquered the king of brunch!

Quiche Lorraine

Prep Time 10 mins
Cook Time 55 mins

Ingredients
  

  • 1 pack Puff Pastry Sheets 2 sheets
  • 2 Tbsp Butter
  • 1 large Vidalia Onion chopped
  • 10 strips Bacon cooked and chopped
  • 4 Eggs
  • 2 cups Whipping Cream
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Nutmeg
  • 1/2 tsp Cayenne Pepper
  • 2 cup Swiss Cheese grated

Instructions
 

  • Preheat oven to 425°F
  • Lightly dust flat surface with flour and place 2 sheets of puff pastry on it. Place one edge over the other and roll it out so the edges are rolled into the dough.
  • Gently lay the pastry over the pie dish and use your fingers to fill-in all crevices and corners. Trim away excess dough so the dough is sticking just a little bit above the dish. Use a fork to poke the bottom of the dough about 7-10 times.
  • Heat a small frying pan to medium heat and melt the butter in it. Add in the chopped onions and cook for about 5 minutes. (They should be translucent but not caramelized or burnt).
  • Chop the cooked bacon and grate the Swiss cheese and set to the side.
  • In a large mixing bowl combine the eggs, whipping cream, salt, pepper, nutmeg and cayenne pepper. Beat everything together and set tot he side.
  • Spread cooked onions in a layer at the bottom of the crust. Use half the bacon to spread a layer on top of the onions. Use half the shredded cheese to spread a layer on top of the bacon and repeat with the rest of the bacon and cheese.
  • Slowly pour the egg mixture into the dish so that it spreads out evenly throughout the dish.
  • Place the dish in the oven and bake it for 15 minutes.
  • Reduce heat to 300°F and bake 30-45 minutes. It’ll be done when you can stick a knife in and it’ll come out clean.
  • Slice it up and serve!
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