Quiche Lorraine Recipe Tastes Better From Scratch

Brunch is definitely the best meal of the day! Try my Homemade Scones, Eggs Benedict, Crepes, or French Toast Casserole!

How to make Quiche Lorraine:

Par-Bake Pie Crust: and Place a peice if parchement paper in the unbaked pie shell and add pie weights or dry rice or beans to weigh it down. Bake pie crust at 350 degrees F for 8 minutes. Remove from oven and remove pie weights. And, picture my highest begging voice when I ask you to pretty please make quiche with a homemade pie crust! The taste is incomparable, and store-bought pie crusts are thin and easily overcook to be dry and crumbly. Plus, my pie crust recipe makes 2 crusts, so you can use the other crust for Broccoli Cheese Quiche or Spinach and Bacon Quiche, or freeze it for later to make a different pie recipe. Cook Bacon in a skillet until crispy then remove to a plate and chop into small pieces. Remove most of the grease then sauté onion in same pan for 2-3 minutes. Assemble: Sprinkle cheddar and Swiss cheeses in the bottom of the par-baked pie crust and top with bacon. and onion. Combine eggs, cream, milk and spices then stir slowly while pouring over crust so the spices are evenly distributed. Bake: Sprinkle parmesan cheese and bake at 350 degrees F for 45-60 minutes. If the quiche starts browning too quickly, tent a piece of tinfoil over it. Allow quiche to cool for 5-10 minutes then serve and enjoy with fruit salad, tomato cucumber salad, or Chia Pudding Cups.

Make Ahead and Freezing Instructions:

To Make Ahead: Quiche will keep well in the fridge for 2-3 days. Enjoy it at room temperature, or reheat in the microwave or oven. To Freeze: Allow the baked quiche to cool completely then cover tightly with a double layer of aluminum foil and freeze for up to two months. Let the frozen quiche thaw overnight in the fridge then bake again at 350 degrees F until warmed through.