I’m away at a scrapbooking weekend with friends and we were assigned brunch. A hearty meal to serve as breakfast but also expected to carry these ladies through to dinner time. We decided on berries, granola, yogurt, Trader Joe’s pastries from the freezer section and homemade Quiche Lorraine. It was a hit with all the ladies. Filling, delicious and tasty plus it didn’t break the bank and was easy to whip up. For two of the quiches I used frozen store bought pie crusts. For the third quiche I made it keto (low carb) and baked it in a glass dish without the crust.
Once you have a good base you really can get creative. Use what you have in your fridge. Add a couple of chopped mushrooms and peppers to the onions. Or if you don’t have bacon, use sausage or ham. You can mix up the cheeses as well.
1 cup shredded Swiss cheese
1 cup shredded cheddar blend cheese
2 cups half and half
1 medium yellow onion (diced)
8-10 slices thick cut bacon (chopped into small pieces)
1/4 teaspoon nutmeg
1/2 teaspoon salt
Preheat oven to 350 degrees
Fry bacon on medium heat until crispy. Reserve bacon grease in pan. Remove bacon and set aside. Add onion to bacon grease and fry until translucent. Remove onions from grease and place on paper towel. In a mixing bowl combine eggs and half and half and beat. Add salt and nutmeg to liquid mixture and mix. Add cheeses, bacon and onions. Mix together. Place pie crust on baking sheet. Fill crust with filling until just below the inside rim of the crust edge. Place in 350 degree oven for 35-45 minutes. Check at 35 minutes. Quiche should jiggle but a knife in the center should come out clean. Let rest for 10-15 minutes before serving.
*for Keto version, omit crust. Place filling in greased glass pie dish. Bake for 20-30 minutes until filling sets and knife comes out clean from center.