Mom’s Perfect Quiche Lorraine

Quiche is one of my all-time favorites & nobody makes it like my mom!

Prep Time: 15 min. (+ cooking bacon) | Cook Time: 45 min. | Chill Time: 15 min. | Total: 1 hour, 15 min.


  • 1 pre-made pie crust, refrigerated until needed
  • 1 cup swiss cheese, coarsely grated
  • 1 ½ dozen strips of bacon, fully cooked & cut into small pieces (try pre-cooked bacon for less mess, or turkey bacon if you’re more health conscious)
  • 4 large eggs
  • 2 cups heavy cream
  • ¾ cup minced onion
  • ¾ tsp salt
  • ¼ tsp sugar
  • 1 tsp cayenne pepper (or more if you prefer it very spicy)


  1. Preheat oven to 425° F
  2. Break eggs into a large mixing bowl
  3. Add cream, sugar, salt, & cayenne pepper
  4. Mix thoroughly with beater
  5. Line a 9 or 10″ pie pan with pie crust dough & sprinkle with bacon, onion, & cheese; then pour egg mixture over
  6. Bake at 425° for 10-15 min.
  7. Reduce heat to 325° F and continue baking for 25-30 min more (to test if done, insert a knife into the quiche — it’s ready if it comes out clean)
  8. Let stand 15 min. before serving.

Bon appétit!

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