Adapted from Joy of Cooking Quiche Lorraine recipe.

Pie Dough enough for one 9-inch pie crust (I use refrigerated commercial dough)
4-ounces sliced bacon, cut in 1-inch pieces
1/2 medium red onion, chopped
1 clove garlic, minced
2/3 cup broccoli florets, blanched and drained
3/4 cup grated Gruyere or other cheese
3 large eggs, lightly beaten
1 1/2 cups creme fraiche, heavy cream of half cream and half milk
1/2 tsp. salt
1/4 tsp. ground black pepper
pinch freshly ground nutmeg


Preheat oven to 375

Beat together in a medium bowl the eggs, cream, salt, pepper and nutmeg.

Cook bacon in a heavy skillet, until the fat is almost rendered but the bacon is not crisp. Drain on paper towels. Remove all but 2 Tablespoons of the bacon fat from the skillet. Add the onion and garlic to bacon fat and saute until soft.

Arrange the bacon on the bottom of the pie shell. Add the onions, broccoli and cheese, the pour in custard. Bake until the filling is browned and set, 25 to 35 minutes.

Makes one quiche

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