Quiche Lorraine Recipe | Mother's Day Brunch | Lee Kum Kee USA
Make this spicy Quiche Lorraine recipe to add some heat to a Mother's Day brunch favorite-ready in just 50 minutes!
Keywords
- Lee Kum Kee
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Cooking tools:
- Pie dish
- Oven
- Stove
- Skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Spatula
- Paper towel
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
- 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce (plus more for drizzling)
- ½ tsp. salt
- ¼ tsp. Lee Kum Kee Coarse Ground Black Pepper
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