Ingredients for Chipotle Quiche Lorraine
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How to Make Chipotle Quiche Lorraine
- Preheat oven to 375°F (190°C). Glaze a 9-inch frozen pie crust with 1 large egg yolk, and prick the bottom thoroughly with a fork.
- Blind bake the crust according to package directions. (Usually 12-15 mins).
- Cook 4 slices of bacon over medium heat, stirring occasionally, until the fat is rendered but the bacon isn't yet crispy (about 5-7 minutes).
- Remove bacon and drain on paper towels. Set aside.
- In a large bowl, whisk together 4 large eggs, 1 cup heavy cream (or half-and-half), 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon cayenne pepper, and 1-2 chipotle peppers in adobo sauce (finely minced – adjust to your spice preference).
- Arrange the cooked bacon evenly across the bottom of the pre-baked pie crust.
- Pour the egg mixture into the crust, ensuring it reaches the edges.
- Bake for 20-30 minutes, or until the filling is set and the top is lightly golden brown. A knife inserted near the center should come out clean.
- Let cool slightly before slicing. Garnish each slice with 1 tablespoon sour cream, a few fresh cilantro leaves, and a thin avocado slice.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
4g
Fat
47g
Carbs
3g
