Quiche Lorraine

Quiche Lorraine


This is a great recipe for a special brunch, or Sunday breakfast.  This year I made this along with bagels and fruit for a Mother’s Day Brunch.  It may a little heavy on the bacon and cheese for some, but as my nephew once said when his cousin pointed out he was putting too much icing on the cookies . . . “I like too much”.  The best part is, the custard portion of the recipe is wonderful and you can change up the bacon and type of cheese for whatever you have on hand, broccoli and cheddar is a great combination.

Serves 8.  

1 lb bacon
2 large eggs
2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon  pepper
1 teaspoon Italian spice
8 Ounces Gruyer cheese, grated (1 cup)
1 9- inch deep dish pie shell (warm), baked until light golden brown, 5 to 6 minutes


  1. Pre heat oven to 375 degrees. Slice bacon into ½ inch cubes and fry  over medium heat until crisp and brown, about 5 minutes. Transfer with slotted spoon to paper towel–lined plate .  If you’re in a rush, use packaged bacon crumbles – just make sure it is real bacon.
  2. Whisk all remaining ingredients except cheese in medium bowl
  3. Spread cheese and bacon evenly over bottom of warm pie shell and pour in custard mixture. Bake 30 to 35 minutes until lightly browned but center is still soft.   Let cook at least 15 and preferably 30 minutes before slicing in order to allow the center to firm up.
Quiche Lorraine

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