Nut-free Quiche Lorraine
Quiche Lorraine is a classic French dish that combines a rich and creamy custard with savory bacon and cheese. This nut-free version is perfect for those with nut allergies or sensitivities.
Ingredients
- 1 9-inch pie crust, unbaked
- 8 slices bacon, cooked and crumbled
- 1 cup shredded Gruyère cheese
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 375°F (190°C).
- Sprinkle the bacon and cheese evenly over the bottom of the pie crust.
- In a bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg.
- Pour the egg mixture over the bacon and cheese in the pie crust.
- Bake for 40-45 minutes, or until the quiche is set and the top is golden brown.
- Let the quiche cool for 10 minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 15g
- Carbohydrates
- 20g
- Fat
- 25g
Supplies
9-inch pie dish Baking sheet
Tools
Whisk Mixing bowl Measuring cups and spoons
Serving suggestions
Serve the quiche with a side of mixed greens and a light vinaigrette for a complete meal.
Tips & tricks
For a crispier crust, blind bake the pie crust before adding the filling.
Cost
$15