Quiche Lorraine

Whether for breakfast, lunch or dinner, this quiche is sooo yummy and so easy to make (don’t let the fancy name fool you!).


Ham or bacon (enough to cover bottom of a 9’’ pie plate)
1/2 cup shredded cheddar cheese (or a mixture of cheddar/parmesan/asiago)
3-4 green onions chopped
4 large eggs
1/2 tsp onion powder
Paprika (dash)
Salt and pepper (lots of pepper!)
Celery salt (dash)
Nutmeg (dash)
3/4 cup of cooking cream (part milk)

Pie crust:
I often buy frozen pie crust, but this time I made it from scratch with this simple recipe from my Better Homes and Gardens cookbook

1 1/4 cup flour
1/4 tsp salt
1/3 cup shortening
4 to 5 tbsp cold water

Stir together flour and salt. Using a pastry blender (I don’t have one yet, so I used a fork and knife) cut in shortening until pea sized. Sprinkle 1 tbsp of water over part of the flour mixture and gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening small parts of the dough until the whole flour mixture is moistened. Form dough into a ball and roll out onto a slightly floured surface until 12 inches in diameter. Transfer to a pie plate.

Now, back to the main recipe.

Cook 9” pie crust at 400 degrees for 5 minutes. Spread ham and cheese over bottom of pie crust. Beat eggs with salt, pepper, onion powder, paprika, celery salt and nutmeg. Add in cream and beat. Add in the green onions. Pour over ham and cheese. Cook at 425 for 15 minutes and 30 minutes at 325. Enjoy!



  1. This recipe is a huge hit at my place! I’ve decided to suprise Andrea with it tonight! Thanks for the idea xx

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