Quiche Lorraine

This is a favorite for our family weekend brunches, but honestly, I could eat this Quiche Lorraine for breakfast, lunch, and dinner.

My grandma gave me this recipe and she always made it for special gatherings, it will always hold a special spot in my heart.

Simple Fruit Salad for a side dish.

I usually make a simple fruit salad to go with it. I like to mix up this simple dressing to dress the fruit up; Yogurt, honey, and some lemon juice mix together well and toss the fruit together. You can sprinkle some poppy seeds into the dressing if you like, it adds texture and looks quite pretty.

Quiche Lorraine

Ingredients

1 Pastry for a 10-inch one-crust pie
1/4 -1/2 pound Bacon ( you can use sausage browned or cooked ham ) cooked and crumbled.
1/2 cup Frozen peas
1 cup Shredded cheese
1/2 cup Sautéed onion (or 1/4 cup of minced dried onion)
4 Eggs
2 cups Cream
1 tsp salt
1/2 tsp sugar
1/4 tsp Cayenne red pepper

Instructions

Preheat oven to 425 degrees - Prepare pastry pie crust. Sprinkle bacon, cheese, peas, and onions into a pastry-lined pie pan. Beat eggs slightly and add the cream and the rest of the ingredients. Pour the cream egg mixture into the pie crust.
Bake for 15 minutes at 425* Reduce oven temperature to 300 degrees and bake for 30 minutes longer or until knife inserted one inch from edge comes out clean.
Let stand ten minutes before serving.

Can I freeze Quiche?

Yes, you can! It’s best to freeze quiche before cooking it. I have done both but it can make the crust a little soggy. If you do cook it beforehand (which I have done many times) you want to reheat it after defrosting it in the fridge overnight. I then reheat covered with tinfoil and low heat like 300 degrees to warm it up slowly until it is nice and warm. Otherwise, you can just defrost and cook it as you would normally if you froze it without cooking it beforehand.

I’m not sure why, but my crust doesn’t seem to get soggy when rewarming, but I know it does for some. So I wanted to give you two ways to go about it. 🙂 And cooking it after freezing the ingredients raw does give a very fresh just cooked taste, so that’s a good route to go too!

After my long-winded explanation of two ways to freeze your quiche, I want to say that when freezing a quiche you need to wrap it well with baker’s paper, double wrap it in tin foil, or put it into a freezer ziplock bag. The biggest thing is that you want it sealed well from the air, so it will stay fresh longer in the freezer.

How Long to Freeze Cooked Quiche?

Freeze for up to three months.

Newest Freezer Meal Video

Here is my latest freezer meal video, I bake four quiches for the freezer in this video with many other dishes. So, if you want to see the whole process it’s in the video below.