Print: English Quiche Lorraine

I grew up in the U.K. making English quiche Lorraine — guests always ask for the recipe. I bake it for friends at Christmas, wrap it in foil, and voilà, they have a delicious holiday breakfast to wake up to.

Prep

16 min

Cook

46 min

Servings

Difficulty

Hard

Ingredients

1 sheet frozen puff pastry , thawed
1 cup milk
2 large eggs
salt and ground black pepper to taste
2 cups shredded Swiss cheese
4 slices bacon , cooked and crumbled
1 small tomato , thinly sliced

Instructions

1 Preheat the oven to 450 degrees F (220 degrees C).
2 Press puff pastry into the bottom and up the sides of a shallow casserole dish or 8-inch pie plate.
3 Beat milk and eggs together in a bowl until blended; season with salt and black pepper. Sprinkle a thin layer of Swiss cheese on bottom of crust; sprinkle crumbled bacon over cheese. Pour egg mixture into crust; sprinkle with remaining Swiss cheese. Arrange tomato slices on top.
4 Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is brown, about 30 minutes more.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/english-quiche-lorraine