Quiche Lorraine- Egg Pie with Onions and Mushrooms
Quiche is a savory dish consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. It can be served hot or cold. This classic quiche is all about the onions, cheese, and bacon...a truly inspired regional dish.
Print
Pin
Servings: 8
Equipment
- Pie plate
- Skillet
- 2 medium bowls, whisk
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 435kcal