Quiche Lorraine

During the hot summer months, one of our favorite evening meals consists of Quiche Lorraine, a simple salad, and crusty French bread.  It is a light meal and easy to prepare, which is perfect on those days when the temperature outside climbs up over 100 degrees.  I found the base for my current recipe online at  I am posting my recipe here with a link to Food Network below.

Bon Appétit!

Quiche Lorraine


  • Pillsbury Pie Crust (1  pie crust)
  • 6 slices of bacon chopped into bite size pieces (or you can Ham instead of bacon)
  • 2 large eggs
  • 2 large egg yolks
  • 1 1/4 cups half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • Pinch freshly grated nutmeg
  • 1 cup grated Gruyere or Swiss (we use Gruyere)


1. Cook pie crust in dish according to package directions.

2. Preheat oven to 375, after pie crust has finished cooking.

3. While the pie crust is baking, cook the bacon until crisp, then chop up the bacon to bite size pieces.

4. In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients (including the bacon) and whisk to combine. Pour into the prepared crust and bake until the quiche is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.

Remove from the oven and let cool on a wire rack for 15 minutes before serving.

Here is the link to the original recipe, plus a great simple salad recipe:

4 thoughts on “Quiche Lorraine”

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