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Cooking Without Whine: Trevor's Quiche Lorraine

Trevor teaches us how to make the Quiche Lorraine served at MHAB Fresh.

Welcome back to Cooking Without Whine, our series of teaching videos, helping you prepare fresh and healthy meals at home. If you don't already know– our institutional sized kitchen on the MHAB Life Skills Campus is a space for life skills education, experimental cooking, and of course, a lot of fun. In the MHAB Kitchen, we prepare fresh baked goods, soups, sandwiches, and salads daily. Community dinners and private luncheons are regularly prepared here as well. Our head chef, Trevor, leads the way in providing fresh meals to the community and making sure our MHAB Fresh shop is always stocked with delicious, healthy eats.

Down below is episode number nine of Cooking Without Whine, where you can learn from Trevor how to prepare the Quiche Lorraine from MHAB Fresh– all from inside our very own kitchen on MHAB Life Skills Campus. Watch the video to see how Trevor does it, and follow the recipe underneath to make your own at home!

Here's what you'll need:

  • Butter

  • Yellow Onion

  • Swiss cheese block

  • Parsley

  • Chives

  • Bacon

  • Mini Pie Crusts

  • Eggs

  • Half & half

  • Spices: Marjoram, Garlic Powder, Salt, Pepper

Let's get started:

  1. Preheat the oven to 325°.

  2. Mince your onion and brown them in a pan with butter on medium heat.

  3. Cook your bacon in a separate pan or the oven until medium-crispy.

  4. Mince your chives and parsley.

  5. Cube your swiss cheese into 1/2" pieces.

  6. Chop your cooked bacon.

  7. Fill pie crusts with cheese cubes and bacon.

  8. Mix the batter – four eggs to one cup of dairy.

  9. Season the batter with spices, add minced chives and parsley to the mixture.

  10. Add browned onions to the pie crusts.

  11. Pour batter into pie crusts – fill to the top.

  12. Bake quiches in the oven for about 25 minutes.

You can eat your quiche lorraine fresh and hot out of the oven, or wait until they settle and cool to enjoy. That’ll do pig... until next time!

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