I decided to get a little Suzy Homemaker this morning and do something fancy with my eggs. Now, I'm not really a fan of eggs. They are very useful things but to just eat an egg, its not my favorite. I much prefer pancakes for breakfast. If I do eat eggs they are usually scrambled or in an omelet. On occasion I eat what my Grandma used to call “dippin’ eggs” – the kind where you can dip your toast in the yolk. I don’t even know what the proper term for those is but I do know I can’t make them the way she and Grandpa used to!
So anyway, back to this morning’s experiment. I was up early and decided Quiche Lorraine sounded good. I had the general ingredients but I didn’t have a recipe. I did a quick search through my Cooking Up A Cure vol 2 and found one and then did a search online and found another… in the end I used those 2 to make my own version and it was divine! So I’m proud of myself and sharing my recipe with you:
Super Easy Quiche Lorraine:
1 Frozen Pie Crust
3 Large Eggs
2/3 c. Sour Cream
1/3 c Skim Milk
1 1/2 c Finely Shredded Kraft Italian 5 Cheese Blend
2/3 c Real Bacon Crumbles
1 tbs Flour
1/4 tsp Onion Powder
Salt and pepper to taste
- Preheat oven to 450F and line the pie crust with aluminum foil. Bake for 8 minutes. Remove the foil and bake another 5 minutes or until the crust is dry and set. Remove from oven and turn down the temperature to 325F.
- In a large bowl, beat together eggs, sour cream, milk, bacon, onion powder, salt and pepper.
- In a smaller bowl toss together the shredded cheese and flour.
- Combine the egg mixture and the cheese mixture well and pour into set pie crust.
- Cover the edges of the pie crust with the aluminum foil and bake in the oven for 30-40 minutes or until a knife comes out clean from the middle.
I would have used Onion Onion mix from Tastefully Simple if I had any… I don’t like biting into real onion chunks but if you do, you could finely chop one and add that instead of the onion powder. And normally you would use Swiss cheese but since that would require buying a chunk of cheese and grating it myself, I opted for a kind that was pre-shredded and bagged. It really is just a matter of mixing everything together which is my kind of recipe! I know this isn’t quite a traditional Quiche Lorraine but it’s still mighty tasty!
If you try it – let me know what you think! Happy Baking!