Quiche Lorraine (Or Egg Pie)

📜 Collection: Dwayne Collection | ✍️ Attribution: Emme | 📂 Category: Entrees A classic rustic Quiche Lorraine recipe featuring a rich egg and half-and-half custard, savory bacon, and Swiss cheese in a flaky crust. Originally from Emme’s personal kitchen archives.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	40 mins	30 mins	8 servings

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🔪 Key Equipment

• 10-inch pie pan
• Mixing bowl
• Knife

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Ingredients

Crust and Fillings

Measurements	Ingredients	Prep / Notes
1	Pie Crust	10-inch, prepared and refrigerated
1 cup	Swiss Cheese	Grated
10 slices	Bacon	Crispy fried and crumbled (or substitute 1 cup chopped leftover ham)

Custard Mixture

Measurements	Ingredients	Prep / Notes
4	Eggs	Beaten
2 cups	Half-and-Half	Standard dairy cream
1 pinch	Sugar	Optional
1 pinch	Nutmeg	Freshly grated preferred
3/4 tsp	Salt	Standard table salt
1/2 tsp	Pepper	Ground black pepper
1 dash	Red Pepper	Cayenne or red pepper flakes

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Instructions

Step 1: Prep and Filling

1. Preheat your oven to 450°F.
2. Prepare a 10-inch pie crust and keep it refrigerated until ready to use.
3. Grate 1 cup Swiss cheese and fry 10 slices bacon until crisp, then crumble (or chop 1 cup leftover ham very small).
4. Sprinkle the crumbled bacon and grated Swiss cheese evenly across the bottom of the prepared pie crust.

Step 2: Mixing the Custard

5. In a mixing bowl, combine 4 eggs, 2 cups half-and-half, a pinch sugar, a pinch nutmeg, 3/4 tsp salt, 1/2 tsp pepper, and a dash red pepper.
6. Mix together thoroughly and pour the custard mixture directly over the bacon and cheese in the pie crust.

Step 3: Baking and Resting

7. Bake at 450°F for 12 minutes, then reduce the oven heat to 325°F and continue to cook for 25 to 30 more minutes.
8. Test for doneness with a knife like a custard; the center should be set and the knife should come out clean.
9. Let the quiche set out for about half an hour after baking before cutting for cleanest slices.

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💡 Make-Ahead & Storage: You can do all the prep ahead of time, including mixing the custard part, and put everything together at the last minute before baking.

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Original Recipe Scan