Christmas Breakfast: Quiche Lorraine

Merry Christmas Eve!  Have you planned what you are making for breakfast on Christmas morning yet?  If not try this easy quiche lorraine with homemade pie crust.  You can make it tonight and then heat it up in the morning so you can spend time with your family opening gifts instead of slaving over the stove all morning.  I make this all the time and eat it within a few days of making it for breakfast, lunch, or dinner.

Quiche Lorraine served with potatoes and veggies

Pie Crust

  • 3/4 cup Kelapo Coconut Oil (softened)
  • 2 cups flour
  • 1 tsp salt
  • 2–3 Tbsp ice cold water

Quiche Lorraine

  • 12 slices bacon
  • 1 cup shredded Swiss cheese
  • 1/3 cup chopped onion, sauteed
  • 4 eggs, beaten
  • 1 1/2 cups light cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon white sugar
  • 1/8 teaspoon pepper

Preheat oven to 425 degrees F.

Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.

In a medium bowl, whisk together eggs, cream, salt, sugar and pepper. Pour mixture into pastry shell.

Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F, and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Add foil around the edges of the pie crust for the last ten minutes of baking if the edges of the crust are browning to quickly.  Allow quiche to sit 10 minutes before cutting into wedges.

Serve with sauteed potatoes and veggies.

 

Merry Christmas!

– JR

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