Quiche Lorraine

Quiche is basically scrambled eggs in a pie crust, dressed up with whatever you have on hand. This Quiche Lorraine recipe is modified from Emeril Lagasse.

Real men do eat quiche. At least my man does.

What’s not to like about it? Quiche basically is scrambled eggs in a pie crust, dressed up with whatever yummy stuff you can find in your fridge.

And pretty much, it’s that easy to make, as long as you use ready-made frozen pie crusts. Whip up a quiche for dinner one night, then take the leftovers for lunch–I think it tastes even better the next day.

Once you’ve gotten the hang of making quiche, you can get creative about what you put in it. To get you started, I modified this basic recipe from the Food Network, with special thanks to Emeril Lagasse.


Quiche Lorraine


  • 1 frozen pie crust
  • 6 ounces thick cut bacon, cut into narrow strips
  • 2 large eggs
  • 2 large egg yolks
  • 1 1/4 cups half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • Pinch freshly grated nutmeg
  • 1 cup grated Gruyere or Swiss


  • Preheat the oven to 375 degrees F.
  • Follow package instructions for pre-baking the pie crust.
  • Cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use.
  • Arrange the bacon evenly over the bottom of the crust.
  • Beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard 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.

1 thought on “Quiche Lorraine

  1. I love quiche, but have never made it. I just might give this a try!

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