Quiche Lorraine with Dill

Quiche Lorraine with Dill is a classic French dish that pairs the creaminess of eggs and cream with the savory flavors of bacon and cheese. Fresh dill adds a delightful herbaceous touch, enhancing the dish’s flavor. This versatile recipe suits brunch, lunch, or a light dinner, offering guests an elegant presentation and delicious taste.

Ingredients

• 1 9-inch pie crust
• 6 slices bacon, cooked and crumbled
• 1 cup shredded Gruyere cheese
• 1/4 cup fresh dill, chopped
• 4 large eggs
• 1 1/2 cups heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish.
3. Evenly spread the cooked bacon, shredded Gruyere cheese, and chopped dill over the pie crust.
4. In a mixing bowl, whisk together the large eggs, heavy cream, salt, and black pepper until well combined.
5. Carefully pour the egg mixture over the bacon and cheese in the pie crust, ensuring even coverage.
6. Bake in the preheated oven for 40-45 minutes, or until the quiche is set and the top is lightly browned.
7. Allow the quiche to cool for a few minutes before slicing and serving.

Keywords: Brunch, Eggs, Cheese, Breakfast, French

Spice Rack: Salt, Black Pepper

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