quiche lorraine

2010 February 17

Quiche Lorraine made as easy as un, deux, trois…. with an American accent just like my French.  This dish is comfort.  Bacon, Swiss cheese, and onions perfectly mingled together a fluffy milk and egg mixture.   Traditionally, the French make this dish sans the cheese and onion and use lardon instead of bacon.  However, these ingredients  in my opinion were wisely added later by Americans,  but by no means do I claim it’s better than it’s cousin, the French ‘original’.  It sure is one of my favorites and indeed pretty darn tasty!

Quiche Jamie-1

To start making this extremely easy quiche that can be served as breakfast, lunch, dinner, or snack, you’ll need the following:

1 cup milk ( to make this lighter, use skim milk-it will cook the same)

4 eggs

1 cup grated Swiss cheese

6 slices of bacon

1/4 c. finely chopped onion

1 pie crust ( to save time, feel free to use pre-made dough found in freezer section)

1 10 inch tart dish- not familiar with this, click here

salt and pepper to taste- a pinch

* I did add a bit of red pepper because I had it!  Feel free to add little extras to yours too, or stick to the ingredients above for the more classic recipe.


Pre-heat oven to 400 degrees.  Line the pie crust dough in a lightly greased tart dish, cutting the edges clean from any overhanging dough.  The edges do not need to be crimped, as the tart dish already has pretty crimping on the sides.   Be sure to poke holes on the bottom of dough to prevent any bubbling.  Bake dough for approx. 10-12 min. or until dough turns a very slight golden brown.  It should not be completely cooked, as it will continue to cook later. (pre-cooking the dough makes for a crisp and flaky crust.)

Fry bacon on medium heat until crisp.  Dab any extra grease from bacon and cut into small pieces.  While bacon is cooking, whisk together eggs, milk, salt, and pepper.  Shred cheese and finely chop onion.  Line slightly cooked pie crust with bacon, onion, cheese, then cover with egg mixture.

Quiche Jamie-2

Feel free to sprinkle a little extra salt and pepper for garnish.  Bake in 400 degree oven for 25-30 minutes or until quiche slightly puffs and knife comes out clean from the center.  Cut and serve along with a fresh salad and perhaps a glass of chilled Pinot Gris or hot cup of coffee, to make a light and easy meal full of flavor,  anytime!

Quiche Jamie-3

Real men eat quiche.  Right dad?

Bon Appetit!

Related Posts with Thumbnails
  • Share/Bookmark
2 Responses leave one →
  1. Tim Lee permalink
    February 18, 2010

    That’s what I’m told – real men eat quiche. Instead of Pinot Gris, how about a good cup of coffee.

  2. admin permalink*
    February 18, 2010

    A cup of coffee, yum. I added that for breakfast! :)

Leave a Reply

Note: You can use basic XHTML in your comments. Your email address will never be published.

Subscribe to this comment feed via RSS

Get Adobe Flash playerPlugin by wpburn.com wordpress themes