Basic egg/liquid mixture
4 eggs
1 cup milk
Flavorings
Quiche Lorraine is typically swiss cheese plus sauteed bacon and onion
1 medium onion, sauteed
1/4 lb bacon, cooked crisp and then crumbled
1 cup swiss cheese
nutmeg and cayenne to season to your taste
Tonight I did bacon, broccoli and cheddar. So my recipe was something like this:
2 pie crusts
12 oz bacon
1 medium white onion, diced
2 cups cheddar
6 eggs
3 cups of milk
3 cups broccoli
seasoning
Steam the broccoli until it's soft and set aside to cool. Chop bacon into small pieces and pan fry. Once the bacon is almost cooked add the diced onion and cook until bacon is done and onion is soft. Drain and cool.
Preheat oven to 425*F
Slightly mash the broccoli to get any excess water out. Mix broccoli, bacon and onion.
Add 1 cup shredded cheddar to each pie crust
Split broccoli, bacon and onion mixture between the two crusts and layer on top of the cheese.
Wisk eggs well and then add milk and seasoning and mix. Pour over top of filling.
Cook at 425*f for 15 minutes, then turn the oven down to 350*F and cook for another 50 minutes or until cooked through (knife will come out clean)
