Do you remember the book Real Men Don’t Eat Quiche from the 80’s? The book is supposed to be a guidebook to all things masculine. First, I have never read the book. Secondly, quiche is not a girly food. All the “real men” in my life eat it. Quiche is just an omelet in a crust.
Quiche Lorraine is my husbands favorite.
Thaw pie crust at room temperature while you are prepping the other ingredients. Pre-heat oven to 375.
Dice the bacon and fry it in a skillet until crispy. Drain bacon on paper towels, reserving 1 tablespoon of drippings. Add onions to reserved drippings and cook until caramelized.
In a large measuring cup combine eggs, milk, flour, salt and nutmeg. Whisk until all lumps are gone.
Bake the pie crust on a large cookie sheet for 10 minutes. While crusts are still hot, add bacon, onion and cheese. Pour egg mixture on top and bake for 30-40 minutes until eggs are set.
- Quiche can be served hot or cold. (I prefer hot).
- You can substitute 2%, 1% or even skim milk, but whole milk creates a richer pie.
- To make the bacon easier to slice, toss it in the freezer for about 30 minutes before cutting it.
- Since this makes two pie, I usually freeze one. Just place fully cooked quiche in a gallon size, zipper bag after it has cooled. Then when you are ready for it, just thaw and bake at 350 for 20 minutes. Cover the edges with foil to prevent them from over browning.
- Change up the filling to include any of your favorite omelet ingredients.
- Print a copy of the recipe card in both 3×5 or 4×6 below