Quiche Lorraine

Ingredients

• Egg

  Whole, fresh eggs

  6 large or 300g

• Natural Bacon

  Nitrate Free - H-E-B

  6 servings or 45g

• Gruyere cheese

  4 oz or 113g

• Whole milk

  3.25% milkfat, with added vitamin D

  ¾ cup or 183g

• Onions

  Yellow, sauteed

  ½ cup chopped or 44g

• Chives

  Raw

  2 tbsp chopped or 6g

• Garlic

  Raw

  3 cloves, minced or 9g

• Nutmeg

  Spices, ground

  ⅛ tsp or 0.3g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

Directions

1. Preheat oven to 375 degrees F. Grate cheese, dice onions, chives, and garlic. Set aside.
2. Grab a large cast Iron pan (oven safe) if you have it. If not, a large saucepan will do too. You just will have to pour your quiche mixture into a 8" round cake pan. Cook bacon on medium high heat in pan, I generally cook about 3-4 pieces at a time so that I can cook them evenly. You want these cripsy! Set cooked bacon aside and crumble, allow to cool.
3. Leave bacon grease in pan. Toss in diced onion and garlic and saute on medium low heat, stirring occasionally, until onions become translucent. About 5-7 minutes. Remove from heat when finished.
4. While garlic and onions are cooking, whisk together eggs and milk in seperate bowl. Once combined, add in cheese, salt, nutmeg, cayenne, crumbled bacon to mixture. Pour egg mixture into cast iron skillet if using. If not, pour mixture into a glass 8" cake round and place in oven for 20-30 minutes. Its done when egg mixture is set, meaning it isn't "jiggly" if you move pan. You can also insert a toothpick to determine doneness if toothpick comes out clean. Bake time for cake pan is about 30-35 minutes. Cast iron is about 20-25.
5. Top with chopped chives. Allow to cool slightly before serving. Slice into 5 equal slices. 1 slice is a single serving.
6. Preheat oven to 375 degrees F. Grate cheese, dice onions, chives, and garlic. Set aside.
7. Grab a large cast Iron pan (oven safe) if you have it. If not, a large saucepan will do too. You just will have to pour your quiche mixture into a 8" round cake pan. Cook bacon on medium high heat in pan, I generally cook about 3-4 pieces at a time so that I can cook them evenly. You want these cripsy! Set cooked bacon aside and crumble, allow to cool.
8. Leave bacon grease in pan. Toss in diced onion and garlic and saute on medium low heat, stirring occasionally, until onions become translucent. About 5-7 minutes. Remove from heat when finished.
9. While garlic and onions are cooking, whisk together eggs and milk in seperate bowl. Once combined, add in cheese, salt, nutmeg, cayenne, crumbled bacon to mixture. Pour egg mixture into cast iron skillet if using. If not, pour mixture into a glass 8" cake round and place in oven for 20-30 minutes. Its done when egg mixture is set, meaning it isn't "jiggly" if you move pan. You can also insert a toothpick to determine doneness if toothpick comes out clean. Bake time for cake pan is about 30-35 minutes. Cast iron is about 20-25.
10. Top with chopped chives. Allow to cool slightly before serving. Slice into 5 equal slices. 1 slice is a single serving.

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• Quiche lorraine