Quiche Lorraine

with Bacon & Chives

This beloved, classic quiche has everything you need for a delicious, savory brunch: bacon, eggs, cream, and onion come together inside flaky pie crusts—all topped with nutty grand cru cheese and fresh chives.

Details

Nutrition per serving

Ingredients

4 oz

Applewood Smoked Uncured Bacon

4 each

Pasture-Raised Eggs

1 each

Pie Crust

1 each

Yellow Onion

1 bunch

Chives

½ cup

Cream

4 oz

Grand Cru® Cheese

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the ingredients

Preheat the oven to 400°F. Halve, peel, and thinly slice the onion. Wash, dry, and thinly slice the chives. Grate the grand cru on the large side of a box grater.

step 2

Cook the bacon

Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 11 to 13 minutes, or until cooked through and crispy. Reserving the sheet pan, transfer to a paper towel-lined plate. Discard the foil.

step 3

Cook the onion

Meanwhile, in a medium nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.

step 4

Bake the quiche & serve your dish

Crack the eggs into a large bowl; add the cream (shaking the packet before opening) and beat until smooth. Add the cooked bacon (crumbling into pieces before adding), cooked onion, and half the grated grand cru. Season with salt and pepper; stir to combine. Place the pie crust on the reserved sheet pan, leaving it in its tin. Add the filling. Top with the remaining grated grand cru; season with salt and pepper. Bake the quiche 18 to 22 minutes, or until lightly browned and the filling is set and cooked through. Remove from the oven; let stand at least 2 minutes before serving. Serve the baked quiche garnished with the sliced chives. Enjoy!