Recipe: Quiche Lorraine (with ham!)

Today I’ll be sharing one of my favorite breakfast recipes with you: Quiche Lorraine! (And for those of you who don’t speak French…ummm, me!… Quiche Lorraine is just a fancy name for a bacon and cheese quiche! :-p)

I originally shared this over at Claiming Our Space, but in case you missed it there, I’m re-posting it here!

Breakfast is my favorite meal; I love pancakes, waffles, eggs, bacon, you name it! So I absolutely love quiche, and Quiche Lorraine (bacon and cheese) is the perfect combination of two fabulous breakfast foods.

I’ve added a printable version of the recipe below.

Here’s what you need:

• 1 pastry pie crust, 9 inch
• 12 slices of bacon (or 1 1/2 C diced ham)
• 1 C shredded Swiss cheese
• 1/2 of a yellow or white onion, minced
• 4 eggs
• 2 C light cream
• 3/4 t salt
• 1/4 t white sugar
• 1/8 t pepper

I had actually cooked a ham a week earlier, and we had TONS of leftovers. So I used about 1 1/2 cups of diced ham instead of the 12 slices of bacon listed above. Either way is totally delicious!

Start by preheating your oven to 425 degrees (F).

Fry your bacon in a large skillet over medium-high heat until it is crisp. (If you’re using ham that is already cooked, you can skip this step, just make sure to dice it.) Drain the grease and chop the bacon coarsely.

Put your pastry shell into a pie pan. At this point, also make sure your cheese is shredded and your onion is minced.

Sprinkle the bacon (or ham), cheese, and onion into your pastry shell. (You may notice that there is no onion in the picture above or below…that’s because I don’t like onions. And my husband wasn’t around to scold me for not following the recipe exactly. :-p)

In a medium bowl, whisk together the eggs, cream, salt, sugar, and pepper. Once it’s well mixed, pour the mixture over the bacon etc. and into the pastry shell.

Put the pie pan into the oven and bake for 15 minutes. Then reduce the heat to 300 degrees (F) and bake for 30 more minutes. If you stick a knife into the quiche an inch from the edge and it comes out clean, it’s done. If not, keep cooking it. The times on this aren’t super exact; you may need another 5-10 minutes to get your quiche fully cooked, especially if you use a glass pie pan like I did.

Pull the quiche out and let it sit for 10 minutes before cutting it into wedges. This part is important; the quiche firms up during these 10 minutes and if you try to cut it right away it will totally fall apart on you!

I was hungry so I didn’t let it sit for quite the full 10 minutes, which is why it’s falling apart a bit in this photo. But it was still delicious!

What’s your favorite meal of the day? I love all breakfast foods, so that’s the clear winner for me.