Quiche Lorraine
Quiche Lorraine takes on rich, smoky depth when baked on the Big Green Egg, with crispy pork belly, caramelized onions, and creamy custard nestled in a golden,
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Cooking tools:
- Smoker
- Grill
- Chef's knife
- Cutting board
- Tongs
Ingredients
- Pastry for a one-crust nine-inch pie
- 1 cup chopped pork belly
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 1 cup Swiss cheese, cubed
- ¼ cup grated Parmesan cheese
- 5 eggs, lightly beaten
- 2 cups heavy cream
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
- convEGGtor
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