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At our home we love eating Quiche, which is essentially a pie filled with a savory custard mixed with meats and cheese. Today I’ve got a quiche recipe that is perfect for your upcoming Easter brunch.
At our home we love eating Quiche, which is essentially a pie filled with a savory custard mixed with meats and cheese. Today I’ve got a quiche recipe that is perfect for your upcoming Easter brunch.
This easy meal, which my daughter’s call “Egg Pie”, is a family favorite for lunch, brunch, and dinner. We like to serve this Quiche Lorraine for Sunday brunch with our family.
Check out my cooking video!
Also check out these adorable breakfast ideas my creative husband made out of pancakes!
The kids loved all the bunny shapes. Check out more pictures below.
Quiche Lorraine
Serves 6
Ingredients
- 1 frozen pie shell thawed
- 6 slices bacon cooked and chopped
- 1 cup whole milk {or heavy cream}
- 6 eggs beaten
- 1 cup shredded gruyere or white cheddar cheese divided
- 1 small shallot diced
- 1/8 teaspoon nutmeg
- salt/white pepper to taste
Instructions
- Preheat oven to 350°F.
- Whisk eggs and cream in a bowl.
- Add nutmeg, salt, pepper. Stir until combined.
- Sprinkle bacon and half the cheese in the bottom of the pie crust.
- Pour egg mixture into the pie crust.
- Sprinkle in the shallot.
- Top with remaining 1/2 cup of cheese.
- Bake for 30-40 minutes or until set.
- Cool slightly then slice into 6 servings.
- Serve with a side salad and fruit and enjoy.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
For The Love of Food Blog
I use a frozen pie shell for this recipe. I like to remove it from the aluminum holder and place in my own glass pie dish. You can also make your own dough. Check out this recipe here.
Sprinkle cooked bacon in the bottom of the pie shell.
Add 1/2 cup shredded cheese.
For the egg filling you will need beaten eggs, milk {or sub. cream}, and seasonings.
Whisk eggs and cream in a bowl.
Add nutmeg, salt, pepper. Stir until combined.
I use 1/8 tsp nutmeg and about 1/4 tsp salt and white pepper.
Pour egg mixture into the pie crust.
Sprinkle in the shallot.
Top with remaining 1/2 cup of cheese.
Bake at 350 degrees for 30-40 minutes or until set.
Cool then slice into 6 servings.
Serve with a side salad and fruit.
Hope you enjoy our “egg pie” for your next brunch!
Ashton is the king of breakfast and for Easter he did not disappoint!
How fun are these bunny pancakes?
Be sure to check out my Recipe Ideas for Your Leftover Easter Eggs.
Comment below and share your favorite Easter brunch recipe!
Love quiche lorraine and those bunny pancakes are too cute!!
I want to make this egg pie and have it for breakfast before work in the morning! Thanks for the recipe. It looks great 🙂