Now this is my kind of breakfast-for-dinner. Quiche Lorraine may sound lady-like, but this deep-dish version is fit for even the hungriest fella in your life. My Hubby loved it. He even brought leftovers to work for his lunch, and determined that the recipe should have a more manly name since everyone was asking what he was eating that smelled so delicious. Quiche with Bacon, Onions, and Gruyere? That works too. Whatever you want to call it, it’s incredible.
Before you decide to whip this up some Saturday morning, I beg of you, read the recipe in its entirety. There is a fair amount of planning involved. It is definitely not labor-intensive, but it is a bit time consuming. I’ve made this a few times now, and I’ll be honest, the first time was a bit frustrating because I miscalculated the time involved. I don’t want that to happen to you. Believe me though, the steps are worth it.
If you want to make this Quiche Lorraine recipe for brunch, you will want to make the dough for the crust the night before. The dough requires two periods of chilling time, the first time right after it is mixed, then again after it is rolled into the pan. Following the recipe up to the second chilling time the night before is the best way to make it ahead without sacrificing quality, in my opinion. That way, in the morning you’ll just need to start out first thing by baking the crust while you prepare the filling, then baking the quiche. Even with preparing the dough the night before, you still need to allow yourself a few hours for baking in the morning. The crust needs to bake for 1 hour, then once you add the filling to the crust it will need to bake for an additional 1 1/2 hours. Or, like me, you can just plan to have this delicious quiche for supper and leisurely work on it throughout the day.