Quiche Lorraine "Easter Pie" Meal in a Jar | Just Add Water | Freeze Dried Ingredients | Thrive Life

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Gruyère cheese

🥗Healthier: Emmental cheese

💰Cheaper: cheddar cheese

Emmental offers a similar flavor profile at a lower cost.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon is leaner, while smoked ham is often more affordable.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber, while store-bought saves time.

Start by preparing a 24 oz jar for the meal in a jar recipe.

Add the same amount of cheese as eggs to the bottom of the jar.

Add 2 tablespoons of green onions to the jar.

Sprinkle in dry mustard, a pinch of cayenne, and a pinch of nutmeg.

Keep heavy cream powder separate to mix with water later to avoid lumps.

Preheat the oven to 400°F (204°C).

Prepare the pie crust mix, adding about 3 and 1/2 tablespoons of ice water, adjusting as necessary until the mixture comes together.

Flour the surface and rolling pin, then roll out the pie crust to fit the pie plate.

Place the pie crust into the pie plate, ensuring it fits well and crimp the edges if desired.

Poke holes in the bottom of the crust to prevent puffing and blind bake for 10-12 minutes until lightly golden brown.

In a blender cup, mix 1 cup of heavy cream powder with 1 cup of water to create heavy cream, then set aside.

In a large bowl, combine the egg and cheese mixture with 1 and 1/4 cups of water to rehydrate the eggs and cheese.

Melt butter in a skillet and sauté 2 packages of bacon until crispy, then drain excess grease with a paper towel.

Add the sautéed bacon to the egg mixture to create the filling for the quiche.

Place the crust on a baking sheet for easier handling.

Gently ladle the filling into the crust, being careful not to overfill.

Bake the quiche at 325°F (163°C) for 50-60 minutes until the center is not jiggly.

Bake any extra filling in a ramekin for 40-45 minutes as a crustless quiche.

Let the quiche cool for about 15 minutes before slicing into wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens