Spicy Quiche Lorraine Recipe for Mother's Day Brunch
It doesn't get more classic for Mother's Day brunch than a quiche lorraine recipe. Infused with smoky bacon and creamy, nutty Gruyere cheese, this is a special occasion meal that mothers can't get enough of.
This is an easy take on the classic Quiche Lorraine but finished with one spicy twist: Lee Kum Kee Sriracha Chili Sauce. The bold punch of chilies and garlic is enough on its own to give your Mother's Day celebration a unique and flavorful twist this year, so use it to season your quiche this year and make it something special and memorable!
What You Will Need
Ingredients
- 1 pre-made pie crust
- 6 slices bacon, cooked and crumbled
- 1 cup shredded Gruyère cheese
- 4 eggs
- 1 cup heavy cream
- 2 tbsp chopped chives, for garnish
Seasoning
- 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce (plus more for drizzling)
- ½ tsp. salt
- ¼ tsp. Lee Kum Kee Coarse Ground Black Pepper
Made with
Lee Kum Kee products
How to make it
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Pre-bake the crust by placing the pie crust in a 9-inch pie pan, pricking the bottom with a fork, and baking at 375° Fahrenheit (190° Celsius) for 10 minutes.
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Prepare the filling by whisking together eggs, heavy cream, Lee Kum Kee Sriracha Chili Sauce, salt, and black pepper in a bowl.
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Assemble the quiche by spreading most of the cooked bacon and shredded Gruyère cheese evenly over the pre-baked crust, then pouring the egg mixture on top.
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Bake at 375° Fahrenheit (190° Celsius) for 25-30 minutes until the center is set and slightly golden. Let cool for at least 20 minutes. Refrigerate and fully chill if you want to serve cold.
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Garnish and serve by sprinkling chives and remaining bacon on top then drizzling with extra Lee Kum Kee Sriracha Chili Sauce.
We've got a bunch more sriracha recipes as well if you're looking more ways to use the chili sauce!
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