Garden Herb Quiche Lorraine

This Garden Herb Quiche Lorraine marries the classic French dish with a burst of fresh herbs, perfect for brunches and light dinners. Enjoy a rich, creamy filling with a flaky crust, enhanced by garden-fresh flavors, all in under an hour.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

1 9-inch pie crust

6 slices bacon, cooked and crumbled

1 cup Gruyère cheese, shredded

1/4 cup Parmesan cheese, grated

3 large eggs

1 1/4 cups heavy cream

1/4 cup fresh chives, chopped

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground nutmeg

Instructions

1. Preheat oven to 375°F (190°C).

2. Place the pie crust in a 9-inch pie plate and crimp the edges. Prick the bottom with a fork.

3. In a large bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg.

4. Sprinkle cooked bacon, Gruyère cheese, Parmesan cheese, chives, parsley, and basil over the pie crust evenly.

5. Pour the egg mixture over the toppings, ensuring even coverage.

6. Bake for 35-40 minutes, or until the center is set and the top is golden brown.

7. Let the quiche cool for 10 minutes before slicing and serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, cover with foil and bake at 325°F (160°C) for about 15 minutes, or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.