We are now in mid-May, facing the end of 2019’s spring while on the brink of summer—meaning that now is the perfect time to enjoy cool morning weather while it lasts. And of course, nothing quite screams “fancy breakfast” like a quiche. Monday, May 20 is National Quiche Lorraine Day. The popular French dish is said to have been invented in Germany many centuries ago but didn’t really take off here in the U.S. until the late-1950s. The beauty of this breakfast pie lies in its simplicity, with a unique arrangement of cheese and bacon inside a flaky pie crust. Throw some sativa into the mix and you’re bound to have an amazing morning. Bon Appétit!
Cannabis-Infused Quiche Lorraine
1 package refrigerated pie crust
One package bacon
2 cups swiss cheese, shredded
1 cup cannabis-infused whipping cream
1 cup half and half
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon nutmeg
- Preheat oven to 375 degrees Fahrenheit.
- Place pie crust into a pie pan, crimping the edges around its circumference.
- Using a fork, use the fork to place holes into the bottom of the pie numerous times. Afterwards, put pie crust into oven for about 5 minutes. Remove and let cool.
- Beat eggs in a large bowl. Add in whipping cream, half and half, flour, salt, pepper and nutmeg.
- Cut bacon into small bite-size pieces. Fry in a pan until crispy. Let cool on a plate with a paper towel to allow grease to drain.
- Add cheese and cooked bacon into the pie crust, spreading evenly. Top it off with egg mixture.
- Bake for 1 hour until brown on top and cooked throughout.