The Alsace-Lorraine valley straddles the Rhine river between northwest France and northeast Germany. Quiche is considered a classically French dish but actual originated across the river in Germany during medieval times. This region has changed hands throughout history. The last was when it was rewarded back to the French as reparations for WWI. To get technical, a Quiche Lorraine doesn’t typically have onions. Add onions and you’ve got quiche alsacienne. Add both onions and mushrooms and you get the magnificent hybrid below, my Hungry Traveler’s version of the classic.
Quiche Lorraine- Egg Pie with Onions and Mushrooms
- Pie plate
- 2 medium bowls, whisk
- 1/2 cup Sliced mushrooms
- 1 9-inch Pie crust, store bought.
- 12 oz. Heavy Cream or half and half
- 4 large Eggs
- 1 cup Yellow onion, chopped
- 1 cup Gruyere cheese, shredded Emmenthaller or Swiss cheese are decent replacements
- 1 tsp Thyme, finely chopped
- 6 oz. Smoked thick bacon Whole piece of bacon is even better
- ¼ tsp Mustard
- 1 pinch Salt, pepper, and nutmeg
- Preheat oven to 350°F (177°C). With a fork, poke holes in pie crust and bake for 15 minutes. Remove pie crust but leave oven on.
- Heat a skillet over med-high heat. Slice bacon crossways into ¼" pieces and fry without oil until crispy. Spoon into a bowl. In same pan, cook mushrooms flat until browned, turn and brown other side. Spoon into same bowl. In same pan, cook onions with thyme until soft. Spoon into same bowl and mix.
- In a separate bowl, whisk together the eggs, cream, mustard, nutmeg, salt and pepper. Stir-in onion/bacon/mushroom mixture.
- Sprinkle the cheese over the bottom of the pie shell. Pour egg mixture over that and bake for approximately 40-45 minutes until set. Sit 10 minutes and serve.
- If crust begins to get too brown before quiche is done, cover edges with tin foil for rest of bake.
- Quiche is done when a knife inserted into the center comes out clean.
- Can be made in advance and refrigerated until ready to bake.