Quiche Lorraine
A savory classic that brings together a flaky, buttery crust with a rich custard filling of eggs, milk, and buttermilk blend. Studded with crispy bacon and melted Swiss and Gruyère cheeses, it’s a comforting dish perfect for brunch or a cozy dinner.
Servings: 8 servings
Calories: 446kcal
Ingredients
- 1 pastry for 9-inch pie shell
- ½ lb bacon
- ½ onion sliced thin
- 4 eggs
- 7 Tbsp SACO Cultured Buttermilk Blend
- 1 ¾ cups milk
- 1 tsp salt pinch white pepper pinch cayenne
- ½ lb swiss cheese grated
- 2 oz gruyere cheese* grated
Instructions
- Preheat oven to 400°F.
- Line one 9 or 9 1/2-inch pie plate with pastry. Flute edges for a standing rim. Chill while preparing filling.
- Cook bacon until crisp. Drain on paper towel and crumble into small pieces.
- In large mixing bowl combine eggs, Buttermilk Blend, milk, salt, pepper and cayenne and beat thoroughly with rotary beater until foamy.
- Arrange crumbled bacon and onion in pastry-lined pie plate.
- Add Swiss and Gruyere cheese to form next layer.
- Pour egg/buttermilk mixture over cheese.
- Bake 35 to 40 minutes, or until a knife comes out clean from the center of the mixture.
- Remove from oven and allow to cool 10 minutes before serving.
Notes
*If Gruyere is unavailable, substitute with sharp aged Swiss cheese.