Rich, with a savory custard, filled with bacon and gruyere cheese and on top a fried egg to pump up the protein level.
We love quiche!! Whether it’s brunch or lunch it’s always a great option to have in your freezer. Every time we make quiche, we make extra to freeze and have when we feel we don’t want to cook or when there’s nothing in our fridge. Believe it or not, this happens more often than you can imagine.
This savory quiche proves that there are endless variations to dish up. You can make it vegetarian, Lorraine, meaty anyway that suits your taste. Just in case, if you don’t know why the most famous quiche is called Lorraine. It’s named for its region of origin and the classic recipe contains no cheese, only eggs, cream, and thick chunks of bacon.
Another thing about quiche is how versatile it is. You can serve it with a salad or fruit. Sometimes, when I eat quiche by itself I don’t feel satisfied, I feel that I could eat one more quiche. This time we decided to add more protein putting one fried egg and it was unbelievably delicious and very filling. We used the same crust recipe when we made the Leek Pumpkin Quiche. It’s so flaky and delicious!!
The other day I had a piece of Red Velvet cake that made me fall in love with the cake for the first time. I’ve tried this cake so many times and I’m always disappointed in it. Either the cake was super dry or it tasted “funny”. The other day, I was talking to a pastry chef and he mentioned that most of the recipes add too much red dye and the original recipe was a chocolate cake with some food coloring. I really want to find a way to make a delicious red velvet cake without using food coloring. Is it possible??
I can’t wait to try this place !!!
- 2 T. Butter
- ½ c. Minced onion
- 1 tsp. Minced garlic
- 3 eggs
- 1½ c. Heavy cream
- ½ tsp. Kosher salt
- ⅛ tsp. Freshly grated nutmeg
- Pinch cayenne
- ¼ tsp. Black pepper
- 1 c. Grated Gruyere cheese
- 10 slices bacon, cooked and crumbled
- 2 ea. 4.75 in. Pie crust, pre-baked
- 2 ea. Eggs, fried sunny side up
- Recipe Crust
- Preheat oven to 350F.
- Heat Butter in a saute pan over medium heat.
- Add onions and garlic and Cook until golden and translucent.
- Set aside.
- Whisk together eggs, cream, salt, nutmeg, cayenne and pepper until well combined.
- Stir in cheese, bacon and reserved egg mixture.
- Combine well.
- Pour into the 2 pie crusts.
- Put onto a baking sheet lined with parchment paper.
- Cook for 30-40 minutes or until a toothpick inserted comes out clean.
- Cover edges with foil if beginning to get too brown before finished baking.
- Let cool on wire rack for 20 minutes before slicing.
- Serve with a fried egg on top.
Beijos e Tchau!