Description

Quiche Lorraine is a brunch favorite for its rich pairing of crisp bacon, sweet caramelized onions and tangy, melty cheese. This Texas take on the classic includes heritage pork smoked bacon, local pasture-raised eggs, and aged gouda sourced by the experts at Antonelli's Cheese Shop. The savory and decadent custard fills organic, ready-to-bake pie shells. Makes two 9-inch quiches, with each quiche providing 4-5 generous servings. Includes option to bake ahead and freeze. (Nut Free)

Includes:
  • 12 oz Signature Smoked Pork Bacon
  • 1 dozen Local Pasture-raised Eggs
  • 1 pint Half and Half 
  • 8 oz Gouda Cheese
  • 2 ct 9-inch Organic Pie Crusts (with pie tins)
  • 10 oz Freshly Chopped Onions

You will need:


  • Salt and pepper
Hands on Time: 20 minutes; Total Time: 50-60 minutes

INSTRUCTIONS

STEP 1 Preheat oven to 350°F Chop bacon into small pieces (about 1/2-inch thick). Add to a skillet over medium heat, stirring often, until crisp and brown (about 5-7 minutes). Transfer bacon to paper towel lined plate to drain. Discard bacon fat, leaving 1 tbsp. in pan and return over medium-low heat. Add chopped onions and season with a pinch of salt. Sauté for 10-12 minutes, stirring frequently, until tender and brown. Remove from heat and set aside to cool slightly.
STEP 2 
Meanwhile, whisk 6 eggs. Add 2 cups (16 oz) of half and half, and season with 1/2 tsp. pepper. Shred the gouda cheese. 
STEP 3  Set the pie shells on a large rimmed baking sheet. Divide the bacon, caramelized onions, and shredded gouda across both pie shells. Evenly pour egg mixture over the filling.
STEP 4  Transfer baking sheet with quiches to preheated oven and bake for 25-30 minutes or until the filling is slightly puffed and no longer jiggly. The quiches are set when a knife comes out dry when inserted in the center. Let cool for at least 10 minutes before serving.

*Make Ahead & Freeze: Fully cooked quiche can be frozen for 1-2 months. Cool the baked quiche completely then set on a baking sheet in the freezer. Once frozen, wrap the quiche tightly with plastic wrap, then wrap in a foil. When ready to enjoy, remove quiche from freezer, unwrap, and place directly in preheated 350°F oven. Bake for 20-25 minutes or until heated through.


What's inside

Pork, Signature Smoked Bacon - Default: 1 - Max: 1
Pie Crust, 9 inch, 2 pk - Default: 1 - Max: 1
Cream, Half and Half, Pint - Default: 1 - Max: 1
Cheese, Gouda, 2-4 month, 8 oz - Default: 1 - Max: 1
Eggs, Chicken, Local Pasture Raised - Default: 1 - Max: 1
Chopped Onions, 10 oz - Default: 1 - Max: 1

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Quiche Lorraine Kit

$35.99

Makes two 9-inch quiches
Quiche Lorraine is a brunch favorite for its rich pairing of crisp bacon, sweet caramelized onions and tangy, melty cheese. This Texas take on the classic includes heritage pork smoked bacon, local pasture-raised eggs, and aged gouda sourced by the experts at Antonelli's Cheese Shop. The savory and decadent custard fills organic, ready-to-bake pie shells. Makes two 9-inch quiches, with each quiche providing 4-5 generous servings. Includes option to bake ahead and freeze. (Nut Free)

Includes:
  • 12 oz Signature Smoked Pork Bacon
  • 1 dozen Local Pasture-raised Eggs
  • 1 pint Half and Half 
  • 8 oz Gouda Cheese
  • 2 ct 9-inch Organic Pie Crusts (with pie tins)
  • 10 oz Freshly Chopped Onions

You will need:


  • Salt and pepper
Hands on Time: 20 minutes; Total Time: 50-60 minutes

INSTRUCTIONS

STEP 1 Preheat oven to 350°F Chop bacon into small pieces (about 1/2-inch thick). Add to a skillet over medium heat, stirring often, until crisp and brown (about 5-7 minutes). Transfer bacon to paper towel lined plate to drain. Discard bacon fat, leaving 1 tbsp. in pan and return over medium-low heat. Add chopped onions and season with a pinch of salt. Sauté for 10-12 minutes, stirring frequently, until tender and brown. Remove from heat and set aside to cool slightly.
STEP 2 
Meanwhile, whisk 6 eggs. Add 2 cups (16 oz) of half and half, and season with 1/2 tsp. pepper. Shred the gouda cheese. 
STEP 3  Set the pie shells on a large rimmed baking sheet. Divide the bacon, caramelized onions, and shredded gouda across both pie shells. Evenly pour egg mixture over the filling.
STEP 4  Transfer baking sheet with quiches to preheated oven and bake for 25-30 minutes or until the filling is slightly puffed and no longer jiggly. The quiches are set when a knife comes out dry when inserted in the center. Let cool for at least 10 minutes before serving.

*Make Ahead & Freeze: Fully cooked quiche can be frozen for 1-2 months. Cool the baked quiche completely then set on a baking sheet in the freezer. Once frozen, wrap the quiche tightly with plastic wrap, then wrap in a foil. When ready to enjoy, remove quiche from freezer, unwrap, and place directly in preheated 350°F oven. Bake for 20-25 minutes or until heated through.

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