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Quiche Lorraine Deviled Eggs

This quiche lorraine deviled egg recipe brings a new twist to a classic appetizer or is it a new twist on a classic breakfast dish? Whatever it is, you unarguably need to make them!
Prep Time10 mins
Cook Time30 mins

Ingredients

  • 6 eggs
  • 2 strips of bacon
  • 1/4 yellow onion
  • extra pie crust trimmings
  • 1 slice of swiss cheese
  • 2 Tablespoons mayo
  • 1/2 teaspoon heavy cream
  • pinch of paprika
  • salt and pepper
  • 1 Tablespoon butter

Instructions

  • Pop the extra bits of raw pie crust into a toaster oven following the amount of time your recipe states. Once the crust is done set it aside to cool.
  • Place the eggs in the bottom of a pot and cover them with water 1 inch above. Over medium high heat bring the water to a boil. Once the water reaches a boil set a timer for 10 minutes. After the 10 minutes is up pull the eggs from the water to cool.
  • While the water is boiling set a skillet over medium high heat. Cook the bacon strips until they are extra crispy and remove onto a napkin to drain. Do not clean out the skillet.
  • Dice the onion and add it into the skillet that cooked the bacon. Fry the onions over medium heat until they are soft and set aside.
  • Clean out the skillet after cooking the onions and heat it back up over medium heat. Tear the swiss cheese slice into 12 bite size pieces. A few pieces at a time lay the cheese into the skillet. After about 40 seconds the bottom should have browned, flip the cheese and brown the other side for about 20-30 seconds. Remove them from the skillet and lay them down flat to cool.
  • Once the eggs are cool peel and cut them in half. Spoon the yolk out into a bowl with the mayo, heavy cream, crumbled bacon, onions, paprika, and salt and pepper to taste. Mix together and set aside.
  • Time to assemble the deviled eggs! In one plate melt the butter and in another crumble the pie crust. Taking an egg white half dip the top of the egg into the butter and then into the pie crust. Set it on your tray and repeat until all halves are dipped. With a pipping bag pipe the filling into each egg half. Top with a crispy cheese crisp and enjoy!