This is a family favorite. It’s my Mom’s recipe and has been a tradition in our family for many years. Quiche is from the Lorraine region of France and is of German origin. The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine. Add onions and you have quiche Alsacienne. The bottom crust was originally made from bread dough, but that was a long time ago and is now a short-crust or puff pastry crust.

Serves 6
9″ unbaked pastry shell
6 slices of bacon
1 onion, thinly sliced
1 cup grated Swiss cheese
1/2 cup freshly grated parmesan
4 eggs, beaten
3/4 cup milk
3/4 cup table cream
1/4 teaspoon nutmeg
ground pepper

Bake pastry shell 220c (425f) for 5 minutes until set but not brown. Fry bacon until crisp. Remove from pan, drain on paper towel and crumble onto bottom of pie crust. Sauté onion in bacon fat until translucent. Remove from pan, add to pie shell and top with the cheeses. Beat together eggs, milk, cream, pepper and pour over bacon-cheese mixture.

Bake 200c (400f) 25-30 minutes or until a knife inserted in the middle of pie comes out clean.

The Culinary Chase’s Note: This time I decided to use puff pastry and cooked the shell for 5 minutes at 200c (400f), remove from oven. Add the ingredients to the partially cooked pie shell and cook at 170c (325f) for 40 minutes or until the center is cooked. My oven is a convection so it cooked in 35 minutes. Serve Quiche as an entrée, for lunch, breakfast or an evening snack.


  1. Bruno on October 22, 2006 at 18:25

    Looks good! I like the idea of using puff pastry for the crust…

  2. wheresmymind on October 23, 2006 at 17:17

    Powerful idea using the “puff”!