Quiche Lorraine

Quiche Lorraine

Remember that “Real Men Don’t Eat Quiche” phrase back in the 1980s?  I thought it was weird.

I’m not sure where it originated.  Was it just a joke?  I’ve never known, but it probably was.

Way back when I was a newlywed I bought a little quiche cookbook {maybe to test out that theory?} and made one and served it to my new husband for dinner and he loved it.

He’s a Real Man.  Ruggedly Refined.  And he loves quiche.

So he proved that phrase wrong.

Over the years I’ve made this Quiche Lorraine and we love it ~ for dinner, lunch, breakfast, anytime.  It’s rich and creamy and a perfect harmony of bacon, onion, swiss cheese, eggs, and cream baked in a pie crust. What’s not to love about that?  Serve it up with fresh fruit or a salad and the meal is complete.  And make it without the crust if you don’t like your quiche with crust.

Quiche Lorraine

Yield: 2 quiches

Quiche Lorraine


    For the Crust
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening {I use butter shortening}
  • 5-7 tablespoons cold water {I use about 6}
  • For the Filling
  • 8 eggs
  • 1-1/2 cups milk
  • 1-1/2 cups heavy whipping cream
  • 4 tablespoons melted butter
  • 2 tablespoons flour
  • 2 pinches of salt
  • 2 pinches of cayenne pepper
  • 2 pinches of nutmeg
  • 1 pound bacon, fried until crisp and crumbled
  • 2 cups Swiss cheese, shredded
  • 2/3 cup onion, minced


    For the Crust
  1. (For visual instructions see my Delicious Flaky Pie Crust post)
  2. Mix the flour and salt together in a bowl or a stand mixer.
  3. Cut in the shortening with a pastry cutter, two knives, or the wire whipping attachment for a stand mixer until it is like a cornmeal/small crumb mixture.
  4. Sprinkle the water 1 tablespoon at a time and mix well with a fork or the flat paddle attachment.
  5. Continue adding the water 1 tablespoon at a time until all of the dough is moistened and slightly moist to the touch.
  6. Form into balls.
  7. One at a time, flatten on a lightly floured surface by pressing with the edge of your hand 3 times across in both directions.
  8. Roll from the center to the edge until 1/8 inch thick and/or to the size of your pie dish.
  9. Fit the pastry into the pie dishes, trim 1/2 to 1 inch beyond the edge; fold under and flute the edge. Fill with uncooked rice or dry beans or prick the bottom and sides well with a fork. Bake at 400 degrees for 7 minutes.
  10. For the Filling
  11. In a blender or large bowl, mix all of the ingredients together.
  12. Scatter the bacon, cheese, and onion over the bottom of the crusts.
  13. Pour the custard from the blender over the tops of the other ingredients.
  14. Bake at 375 degrees for 40 minutes or until the custard is firm, puffy, and lightly browned.
  15. Serve warm or cold.


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3 Responses to Quiche Lorraine

  1. Maureen July 8, 2015 at 11:16 am #

    Quiche is a favorite go meal in our house! I have always made a veggie version, and have never tried making it with swiss cheese or bacon. I must try this one for the Mr.

    • Lori July 8, 2015 at 1:35 pm #

      I love veggie quiche, too. Thanks for the reminder because I haven’t made one for ages.

  2. Kay July 15, 2015 at 10:33 am #

    I do love quiche, but haven’t made it in a long time. I will have to try your recipe soon, it looks delicious and rich! Have a wonderful day Lori.

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