Mouth Watering Quiche Lorraine

I don't know if it's just me, but I think of quiche Lorraine as your classic quiche recipe. I think it's because that growing up, it was the specialty brunch food that made its debut for occasional special occasions: Easter, Mother's Day, and our regular Sunday brunch.

There's everything to love about it. A flaky, buttery crust that withstands the weight of the ingredients on top of it, the inside of the crust which absorbs all the classic breakfast flavors and makes you fall in love with the crust all over again, and then the cheesy, bacon-y rest of the pie.

I think this recipe calls for the perfect amount of eggs, cheese, and bacon- you'll see what I mean when you bite into that first piece.

This recipe is easy. I'll admit, I have started buying store bought pie crusts. It's just so convenient! I always recommend freshly grating the cheese- I just find the powder they add to the pre-shredded varieties unappealing. If you're in a time crunch, feel free to use bacon bits.

I've since learned there are many more delicious quiche recipes out there! Some have even taken center stage at those same special holidays. But quiche Lorraine always brings me back to helping my mom in the kitchen and Sunday brunch.

The Recipe

Ingredients

8 slices bacon, crispy, crumbled

1/2 lb swiss, shredded (8oz or 2 cups) (I finely shredded my swiss)

3 eggs, beaten

1 3/4 cup milk or half and half

1 Tbsp flour

3/4 tsp salt

dash pepper

dash nutmeg, optional

1 unbaked pie crust

Instructions

Preheat oven to 350 degrees. Line pie crust in ungreased 8 or 9 inch pie pan. Lightly press into place.

Mix together eggs through optional nutmeg. Stir in crumbled bacon and shredded swiss. Slowly pour into pie pan and spread into place, if necessary.

Bake for 40 minutes or until set. Let sit for 15 minutes after coming out of oven.

Cut into slices, serve, and enjoy!

This recipe can be made the night before and kept covered in the fridge. The baking time will increase to about an hour.