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Here’s the recipe for Quiche Lorraine (reprinted in its entirety with permission from this site).
- 1 9″ Wholly Wholesome Organic Pie Shell
- 12 oz Wegmans uncured bacon
- 1 cup diced onion (1 medium onion)
- 1 1/2 cups (6oz) organic swiss cheese, grated
- 4 Wegmans organic eggs
- 1 cup organic Half & Half
- 1/4 tsp salt
- Black pepper to taste
- Pre-heat oven to 375°F.
- Thaw pie crust and keep in the refrigerator.
- Cook bacon according to package directions. Let cool, and cut into small pieces.
- Heat a frying pan with a tablespoon of vegetable oil.
- Cook diced onion on med-hi heat until translucent (about 3 minutes). Set aside to cool.
- In a medium bowl, whisk together the eggs, salt, and half & half.
- In the pie shell spread out the bacon, onions and grated cheese. Sprinkle with pepper.
- Place pie shell on baking sheet and pour egg mixture over the other ingredients.
- Bake until filling is set, about 45 minutes.
Here are the ingredients for the Quiche Lorraine. The recipe calls for Wegmans uncured bacon. I couldn’t find them nearby, so I used Nature’s Promise bacon.
I decided to use the oven to cook the bacon instead of frying it. Here’s the uncooked bacon on a baking sheet lined with parchment paper, ready to go in the oven.
I baked the bacon in the oven at 400 degrees, nine minutes on each side (yep, I timed it). Once it was cool, I sliced it into tiny pieces.
I sautéed the diced onion on medium heat in a frying pan.
The eggs, salt, and half & half went into a small bowl.
Then I whisked them together. Whisking it with my left hand while holding my camera with my right hand was tough! Kids, don’t do what I’m doing!
In the pie shell, I scattered the bacon, onions and grated cheese, then sprinkled it with black pepper.
I placed the pie shell on the baking sheet and poured the egg mixture over the other ingredients.
Then I baked it for 45 minutes as recommended by the recipe.
While the quiche was baking, I made a very simple side salad with romaine lettuce hearts, crumbled bacon (I saved two slices from the quiche ingredients), chopped fresh chives and cubed mozzarella cheese, then drizzled it with Seponifiq SEPO Sauce. Once the quiche was done baking, our meal was ready to eat!
If you’re short on time but want to bake, you should try the Wholly Wholesome pie shells because it’s a definite time-saver! I can’t wait to make apple and pecan pies using these shells. As for the NestFresh eggs, somehow these tasted better than the typical eggs from the grocery store. Surprisingly, when I was putting the eggs in the bowl, the eggs slid out of the shell easily. FYI: I used the extra pie shell and eggs to make Filipino egg pie…separate post coming soon!
As for the Seponifiq SEPO Sauce, I detected hints of horseradish and Dijon mustard when we used it in the salad. In fact, we kept using it as a dressing for salad until we ran out. The sauce lends itself easily to all kinds of purposes, a versatile gluten-free creamy sauce that can be used as a dip, a dressing or a spread. It can definitely give ranch dressing a run for its money.
Last but not the least, I’ve done quiches before, but this recipe is, by far, the easiest to follow, so I saved it as a go-to recipe for future use. Next time, I’ll try their recipes for Country Quiche Lorraine and Vegetable Feta Quiche.
Disclaimer: Representatives for Wholly Wholesome, NestFresh and Seponifiq SEPO Sauce contacted me to review these products. I received free samples in exchange for writing a review on the blog. All opinions are my own.