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Quiche Lorraine

Quiche Lorraine

Someday I hope to have my own backyard chickens, but right now that isn’t possible where we live. However, we are lucky enough to know people who do have chickens, and this week we were given two dozen fresh ‘homegrown’ eggs.

Eggs are so versatile and nutritious, and though the local, soy-free eggs we buy are rather expensive, they are cheaper than many other foods, so we try to have them quite often. One of those ways is in a quiche.

There are so many varieties of quiche, and maybe it’s just the bacon, but I usually fall back on Quiche Lorraine. Hot for dinner, or cold the next day in my lunch, it’s one of my favorites.

Quiche Lorraine


Pastry for 9 inch pie crust
8-10 slices bacon (depending on size – or even more if you like), diced and fried until crisp
4 oz shredded Swiss Cheese
1/2 minced onion
4 eggs
2 cups cream
1/4 teaspoon salt

Heat oven to 425 degrees. Sprinkled bacon, onion and cheese in pastry lined pan. Beat eggs until uniform yellow, then add cream and salt.

Pour into pie pan. Bake 15 minutes. Reduce oven heat to 300 degrees and continue baking 30-40 minutes, or until knife inserted 1 inch from edge comes out clean. Allow to stand 10 minutes before cutting.



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