Quiche Lorraine Recipe
Mom’s recipe with swiss cheese, bacon and onions, made fresh daily, served with hashbrowns
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Ingredients
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Crust
Filling
Hashbrowns
Method
Crust Preparation
- 1
Make the Dough
In a large bowl, combine all-purpose flour and salt. Add cold butter, cut into cubes, and mix until it resembles coarse crumbs.
- 2
Combine and Chill
Add cold water, one tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 3
Cook the Bacon
In a skillet, cook the bacon slices over medium heat until crispy. Remove and drain on paper towels. Once cooled, crumble the bacon.
- 4
- 5
Mix Filling Ingredients
In a bowl, whisk together eggs, heavy cream, salt, and black pepper. Stir in crumbled bacon, sautéed onions, and Swiss cheese.
Assembling and Baking
- 6
Preheat Oven
Preheat the oven to 375°F (190°C).
- 7
Roll out the Dough
On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the dish and trim the excess.
- 8
Add Filling and Bake
Pour the filling mixture into the prepared crust. Bake in the preheated oven for 35-40 minutes or until the filling is set and the top is golden brown.
- 9
Cool and Serve
Allow the quiche to cool for 10 minutes before slicing. Serve warm.
Hashbrowns Preparation
- 10
Prepare the Potatoes
Peel and grate the potatoes. Rinse them in cold water and drain well to remove excess starch.
- 11
Sauté Hashbrowns
In a large skillet, heat olive oil over medium heat. Add grated potatoes and finely chopped onion. Season with salt and black pepper. Cook until crispy and golden brown, about 10-15 minutes, stirring occasionally.
