Vasilopita is a traditional Greek New Year’s bread. It is created in remembrance of a lovely deed of kindness performed by St. Basil toward the underprivileged members of his flock. St. Basil ordered the ladies of his church to bake sweet bread with pennies baked into them because he wanted to make sure that the poor would have money for basic necessities and because he knew that they were proud people. He could offer people money in this way without ever making them feel inferior. The Vasilopita (St. Basil’s Bread) is customarily baked with a penny inside. The recipient of the coin is thought to have extra good luck for the year.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 1 (9-inch) quiche |
Ingredients
- 12 slices bacon
- 1 cup shredded Swiss cheese
- ⅓ cup minced onion
- 1 (9 inch) prepared pie crust
- 2 cups light cream
- 4 large eggs, beaten
- ¾ teaspoon salt
- ¼ teaspoon white sugar
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then chop coarsely.
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- Sprinkle bacon, Swiss cheese, and onion into pastry shell.
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- Whisk cream, eggs, salt, sugar, and cayenne pepper in a medium bowl; pour mixture into pastry shell.
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- Bake in the preheated oven for 15 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue baking until a knife inserted 1 inch from the edge comes out clean, about 30 minutes.
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- Allow quiche to sit 10 minutes before cutting into wedges.
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Nutrition Facts
| Calories | 761 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 267 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 31 g |
| Sodium | 1022 mg |
| Sugars | 1 g |
| Fat | 68 g |
| Unsaturated Fat | 0 g |
Reviews
Forgot to include the sugar and it still came out perfect. I did end up baking it for 45 minutes, which firmed it up more.
Instructions perfect for one 9″ deep dish pie crust. Followed the recipe exactly and it was terrific. Making 2? Use one less egg and less light cream than double. Not too salty, firmed up perfect. Crusts cooked nicely. I used precooked bacon – EZ!
Omg this was great! I didn’t have a pie crust so I smashed up some hash brown potatoes and tater tots, ½ stuck butter, and one TBS each of corn starch and flour, then baked the potato pie shell in a 13×9 until golden brown. I was low on bacon and but added 2 hot Italian sausages well crisped, which wasn’t a good idea, because it was a great idea! Also I used grated parmesan, Mozzarella, and kolby jack. I figured it wouldn’t matter, and it didn’t; some recipes call for gruyere and some Swiss cheese, so I figured a local cheese in good supply will do. I added a tsp of thyme and subbed in evaporated milk for light cream, no worries. Extra onions and some green onions from the garden, I sautéed the onions first. The final coup de grâce was adding fresh spinach finely chopped. You should put it on top of the cheese layer before adding eggs. I forgot to add garlic so I sprinkled some powder over top while it was cooling, plus some red pepper flakes. I literally could not stop eating it. The potato pie shell put the flavor over the top.
This was perfect
Mostly followed the recipe. I did not have light cream, so I used half and half cut with a little almond milk. I assumed from the recipe that the crust was not cooked prior to filling. I mis read the recipe and only turned down oven to 350 degrees. After 30 minutes, the quiche was not set. I left it in the oven for an additional 25 minutes. The quiche set nicely, but the crust was not cooked through on the bottom. Next time, I would pre- cook the crust for several minutes.
Found this recipe too wet… reduced light cream to 1 1/4 cups
This Quiche Lorraine turned out delicious. I do agree with other reviewers that there was liquid ingredient filling leftover in the bowl that would have overflowed the pie crust but it still worked with the amount I was able to fill the pie crust with. Instead of putting it in a standard prepared pie crust, I used a walnut pie crust sold at Walmart. I think it brought it to a whole other level. It was delicious. Also it was runny even after 45 minutes at 300 degrees so I resolved that by putting it back to 425 for another 15 minutes at the end and it turned out perfect!
Totally awesome and had no trouble following the recipe Fits perfect no overrun. 🙂
I made this completely without a crust. Perfect low carb or gluten free breakfast. This has been my go-to recipe and I always use half & half or whipping cream, whatever is on hand. This time I had some Gruyère to use up! Green onions (scallions) work best in my book and I always use the hefty amount of bacon. Precooked-chopped-and crisped up with the onions in the pan! I love how creamy the custard cooks up.
Turned out yummy, however I made a few changes due to what I had on hand. I used chopped green scallions, chopped broccoli, used 1-1/2 cups heavy whipping cream with 1/2 cup water. I also added a heaping tablespoon of flour, 1/2 tsp of salt and black pepper. I combined with all the remaining ingredients, including the bacon. Poured the filling in a 10″ crustless glass pie pan. (My husband didn’t want a crust.) This came out so soft and delicious. I will definitely make it again.
I used heavy cream because it’s what I had and I added fresh spinach. Otherwise I followed instructions. It was silky and delicious. I will make this again and again.
I had to reduce the amount of egg/cream mixture to fit in the pan without running over. I used 3 eggs and 1 and1/2 cups of cream. I reduced the salt, sugar, and cayenne pepper as well. Turned out perfectly!
My favorite kind of quiche to make. However, all you need is 4 or 5 slices of bacon and it’s perfect!
I used this recipe as a guide for the amounts, not because I made Quiche Lorraine, which I will at some point. I made Spinach and Mushroom Quiche, but most of the recipes I read called for 8 eggs, which are 4 too many. The quiche turned out beautifully delicious, thanks to the proper, proportional amounts. This is a great basic quiche recipe, using many different cheeses, vegetables and meats. I used grated gouda in my Spinach and Mushroom Quiche this time, but I have also used grated gruyere. Both were a hit with my family. I’m looking forward to making the Quiche Lorraine soon.
I made this wonderful recipe for a Ladies Lunch. It was a big hit. I actually made it ahead of time and reheated it the day of the lunch. If you fry the bacon and grate the swiss cheese ahead of time, prep time is minimal for the day of.
I always try to find easier ways to make recipes. I used already cooked bacon and dry minced onion and added extra Swiss cheese. Like some people said it came out runny after baking at suggested time, so I cooked it an extra 15 minutes on 300 and it came out perfect. I think you could add a extra egg and I used 2 cups of half and half. I thought it was the best quiche I had ever tasted!
I used two different cheddars for this and one cup half and half, one cup sour cream. Its baking now.
A little bland. Took an extra 20 minutes at 300.
This is the base recipe I use whenever I make quiche. It is wonderful as written tho I would point out you really do need a deep dish pie plate to accommodate the entire amount. I really prefer the flavor of the onions if I saute them first. But having said that we have used a multitude of different vegetables and meats with great success. Chopped ham, crispy bacon, steamed broccoli, spinach etc all good! Love the pie crust from the freezer case at Trader Joes to make this come together even quicker. I have no tolerance for hot/spicy foods at all but the pop of cayenne in this recipe is perfect and distinctive and I believe is part of this recipe’s stand out above the rest success! Sometimes we serve it with a little hollandaise and toasted english muffins on the side YUM
Great recipe. I have made this many times. Easy to adjust if you don’t have the exact ingredients. I omit the onion and bacon.
I liked it.. the heat (cayenne pepper) was just enough. Next time will try adding nutmeg instead of the cayenne.