There is an old book that was called “Real Men Don’t Eat Quiche” which was very popular back in the 80’s. Today, everybody loves a great quiche, including my fellow men. There aren’t that many restaurant recipes for quiche, because not that many restaurants have perfected something unique they can call their own. Most of them are serving up basic quiche Lorraine with a fancy name. So, instead of giving you 13 different recipes from every restaurant out there, I’m giving you the best recipe I have and letting you comment below to adapt this to your favorite restaurant recipe.
Restaurant Quiche Recipes
Ingredients
- 4 Eggs
- 1 ½ cups of heavy cream or half and half (I prefer the cream)
- 3/8 tsp salt
- Dash White Pepper
- 6 slices bacon (cooked and chopped)
- 4 oz Swiss Cheese (grated)
- ¼ cup chopped onion
- 1 pie crust (9” frozen works)
- ½ tsp Dijon mustard
Method
- Crack TWO of the eggs into a bowl and then use only the yolks of the other two eggs. You’ll end up with 4 yolks and 2 egg whites.
- Add the cream, salt, and pepper into the eggs and mix VERY well. You may want to use a hand mixer for this, but don’t over mix them.
- Lay the pie crust out on a sheet of wax paper and brush the crust with the Dijon mustard
- Place the pie shell into a quiche pan or standard pie pan.
- Using some of the bacon (about 1/3 at a time) layer it on the pie crust with an equal amount of grated cheese. Continue this until it’s all used.
- Top with the chopped onion.
- Pour the egg mixture over the bacon and cheese layers.
- Bake at 350 degrees for about 35 to 40 minutes or until the top is just starting to brown.
- Let cool for about 5-10 minutes and cut into slices as you would a pie.
- Serve and enjoy.
