Quiche Lorraine

Name: Quiche Lorraine
Total time: 1 min
Ingredients: 1 (9 inch) prepared whole-wheat pie crust; 4 ounces thick-cut bacon (about 2 slices), cut into 1/2-inch pieces; 1 cup thinly sliced onion; 4 large eggs, lightly beaten; 1 ½ cups whole milk; ¼ teaspoon freshly grated nutmeg; ¼ teaspoon salt; ¼ teaspoon ground pepper; 1 cup shredded Gruyère cheese

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Total: 1 hours, 15 minutes

Author : Adam Dolge

Ingredients

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1 (9 inch) prepared whole-wheat pie crust4 ounces thick-cut bacon (about 2 slices), cut into 1/2-inch pieces1 cup thinly sliced onion4 large eggs, lightly beaten1 ½ cups whole milk¼ teaspoon freshly grated nutmeg¼ teaspoon salt¼ teaspoon ground pepper1 cup shredded Gruyère cheese

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Instructions

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Step 1

Preheat oven to 375 degrees F.

Step 2

Pierce bottom and sides of pie crust with a fork. Bake for 15 minutes. Transfer to a wire rack. Reduce oven temperature to 350 degrees.

Step 3

Meanwhile, cook bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, 8 to 10 minutes. Remove to a clean plate with a slotted spoon. Add onion to the pan and cook, stirring occasionally, until tender, 4 to 6 minutes. Scrape the onion into the crust.

Step 4

Whisk eggs, milk, nutmeg, salt and pepper in a medium bowl. Sprinkle the bacon and half the Gruyère over the onion, then pour the egg mixture over the top. Sprinkle with the remaining cheese. Set the pan on a baking sheet.

Step 5

Bake the quiche until the top is golden brown and the filling is set, about 40 minutes. Let cool for 15 minutes before serving.