Make-Ahead Brunch: Quiche Lorraine Recipe
I grew up with my Mom making breakfast for dinner. She made this Quiche Lorraine recipe and it’s always been warm and comforting. It’s the perfect make-ahead brunch idea because you can create the filling the night before and bake it in the morning. If you want something easy, yet impressive for brunch, this is it!
Related: Hot Cocoa Monkey Bread Recipe
Why It’s A Fabulous Make-Ahead Brunch Idea
Quiches are quick and easy. You can make the filling the night before your brunch and keep it refrigerated overnight. I’ll do that and then just preheat the oven while I’m taking a shower or getting ready. Then, just fill your pie crust with the filling and pop it into the oven.
They take less than hour to bake, so it’s the perfect excuse to set up a mimosa bar! You can serve it with a salad, or other breakfast meats. This Quiche Lorraine recipe has a salty flavor with the bacon, the creamy egg filling and then a flakey pastry crust. It’s a match made in heaven.
Once you make it, if you have any leftovers (doubtful since it’s that good), you can keep it in the fridge and reheat when you want. I just microwave a slice for one minute and it’s a great instant breakfast idea.
How To Make My Quiche Lorraine Recipe
Keep it simple and easy with a refrigerated pie crust (I use Pillsbury brand). Let it thaw to room temperature and unroll it. Just crimp the ends or fold over, like I do with my Emile Henry Ruffled Pie Dish.
In a large bowl, combine your wet ingredients together and whisk. In a separate bowl, toss your flour and cheddar together. This helps keep it from sinking.
Next, add your cooked and crushed bacon (I like mine to be crispy) and your cheddar cheese mixture. Stir until completely combined.
You can keep it refrigerated overnight, until you’re ready to use. When you’re ready to bake, pour your filling mixture into the pie dish with the crust. Bake it at 350º for 45 minutes. The crust should be golden brown and the filling should be firm.
- 1 Refrigerated Pie Crust
- 8 Slices of Cooked Bacon, Crumbled
- 4 Eggs, beaten
- 8 oz Cheddar Cheese, shredded
- 2 Tablespoons Flour
- 1 1/2 Cups Half and Half
- Let your refrigerated pie crust thaw to room temperature. Unroll and place into an 8" pie dish. Crimp the edges or roll over.
- In a large bowl, combine your wet ingredients to create a filling mixture.
- In a separate small bowl, toss your flour with the cheddar cheese.
- Add the remaining ingredients into your filling mixture.
- Bake at 350 for 45 minutes until crust is golden brown and filling is firm.
Amount Per Serving: Calories: 365 Total Fat: 26g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 148mg Sodium: 532mg Carbohydrates: 16g Fiber: 1g Sugar: 3g Protein: 16g