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When my husband came in the kitchen last night, he gave this dish a funny look and said, “What’s that?” I told him it was a quiche. He said, “No one here is French! It’s omelette pie!” Regardless of what you call it, it’s tasty and easy to through together. Perfect for breakfast during the hurried holidays or for a lovely brunch with friends.


Quiche Lorraine

  • 1 prepared pie crust
  • 1/2 pound of bacon, fried and diced
  • 6 oz fresh mushrooms, sliced
  • 1/2 cup finely chopped onions
  • Olive oil
  • 1 cup milk
  • 1/2 cup heavy cream
  • 3 eggs
  • Slat and pepper to taste
  • 1/8 tsp ground nutmeg
  • 1 cup grated gruyere (I used cheddar because it’s what I had)

Preheat oven to 350 degrees. Place the crust in a pie pan and prick the crust with a fork to prevent bubbles. Parbake the crust until just starting to show color. Remove from the oven until the filling is prepared.

In a small skillet, saute the onions and mushrooms together. Pour off any extra juices. In a large bowl, whisk together the eggs and the cream. Add the milk and nutmeg, whisking again.

In the crust, sprinkle the bacon. Top with cheese and the mushroom mixture. Pour the eggs over it all. Place the quiche in the oven and bake until set, about 25 minutes. Allow to cool for 10 minutes. Serves 4 to 6.