I have been to several brunches and events lately where various quiche dishes have been served. That’s why when I was thinking of an easy one dish meal that “my guys” could make for Mother’s Day, quiche immediately popped into my mind. Since I like bacon and scrambled eggs with cheese for breakfast, I made a couple of Quiche Lorraines…which is simply a fancy name for a quiche made with cheese and bacon. It was a hit in my house…we went through two quiches in two days! Sean was my little helper as I made the test quiches, so he will be able to “instruct” Reggie and Michael this weekend. In any event, this is a simple recipe that your kids can make for Mother’s Day with a little oven supervision by another adult. (Seriously, Sean can do all of this by himself…besides the oven parts!)
Easy “Mother’s Day” Quiche Lorraine Recipe
Yield: 1 quiche
Ingredients:
- 1 (9 inch) unbaked pie crust
- 8 pieces of bacon
- ¾ cup shredded cheese
- 3 large eggs
- 1 cup milk
- Salt and pepper to taste
Directions:
1. Preheat the oven to 375 degrees.
2. Cook the bacon according to the directions on its package. Note: the bacon will basically stay at the same consistency that you originally put it into the uncooked quiche. So, if you like your bacon crisp (like “my guys” preferred the smoked bacon that I used), then be sure to make it crispy from the start.) Once the bacon is cooked, crumble it and place it into the bottom of the (room temperature) pie crust.
3. Sprinkle the cheese over the bacon. Many people use gruyere or Swiss cheese in this quiche, but you can use whatever type of cheese that you enjoy the most since it’s your special day. (A four-cheese blend – Monterey Jack, Mozzarella, Colby and Cheddar – was my choice.)
4. Whisk the eggs, milk and seasonings together. Basically, I prepared my egg mixture the way that I normally cook my eggs (with seasoned salt and pepper). I don’t normally use milk in my eggs, but that addition is a must with quiche. Pour the egg mixture on top of the bacon and cheese.
5. Place the quiche in the oven and let it cook for 35 – 50 minutes. When you insert a toothpick (or butter knife) into the center and it comes out clean, it is ready. With my particular oven, it was cooked perfectly at 40 minutes both times. Take the quiche out of the oven and let it cool to room temperature. Enjoy!
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