Using the same plate, add the diced onion and microwave on high for 3 minutes. Crumble the bacon. In a small bowl lightly beat the 2 whole eggs and 4 egg whites with a fork.

Something about a relaxed weekend morning calls for a decadent breakfast. And we don’t mean frying up your average eggs and bacon. Our favorite way to use those A.M. staples? Baked in a rich ...

Sarah's Quiche Lorraine includes crumbled bacon, whole milk, cream cheese, eggs, Gruyere and Parmesan cheeses, ground nutmeg, ... Line a 9-inch pie plate with the pie crust, ...

Quiche is a deceptively simple dish to prepare, but the wrong type of baking dish can through the whole thing off -- one expert advises never to use a pie pan.

Is there a classic brunch dish more elegant than Quiche Lorraine? ... Fit in the bottom and up the sides of a 9-inch pie plate, fold edges under, trim overhang to 1 inch, and crimp.

Place leftover quiche on a microwave-safe plate and warm for about three minutes. If your quiche hasn’t reached your desired temp after three minutes, heat in 30-second increments to avoid ...

While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter.

The most basic quiche is the original from the French-German province of Lorraine. ... Remove the rim and bottom of the pan and place each quiche on a plate. Each serving: 876 calories; 20 grams ...

1. Have on hand a 9- to 9 1/2-inch ceramic tart pan, metal tart pan with removable base, or pie pan, and a rimmed baking sheet. 2. In a food processor, combine the flour and salt.

Chef Felicia Grady of Plate It Up Catering joined us today to make her Lobster Risotto and Quiche Lorraine. She also told us about her catering company, the classes they offer, how they need ...

Bastille Day, July 14, always brings memories for me of a creamy, flavorful quiche Lorraine. A true quiche Lorraine has bacon and cheese. I decided to make a quick one using breadcrumbs for the cru… ...