Quiche Lorraine

{originally published in 2014 and updated in 2026}

Quiche is the perfect alternative to sweet breakfasts. Quiche lorraine is famous for a reason: bacon? goooood! swiss? yessss!

I keep making it as an option lunch. It packs well and I often add a pile of arugula but that is what I do with a lot of things. Ignore or copy, as you like.

Quiche Lorraine
Ingredients:

1 pie crust
~4 strips of bacon
4 eggs
3/4 cup cream
1/2 teaspoon ground mustard or 1 teaspoon dijon mustard
1/2 teaspoon cream of tartar
1 cup swiss cheese
salt & pepper

Directions:
Preheat the oven to 350 degrees to par bake the crust for ~10 minutes.
Pan fry the bacon until crisp, and drain.
While the crust bakes, whisk together the eggs, cream, mustard, cream of tartar, and salt & pepper.

Add half the bacon and half the cheese into the crust.
Pour the egg mixture in, and sprinkle the remaining cheese and bacon.

Bake for ~30 minutes until set in the center.

Enjoy!

This classic is classic for a reason. It is a great combo with two flavors to have the highlight. I do love some caramelize onions in there, or some mushrooms, and sundried tomatoes go with everything too.

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