Mom's French Cheese Pie - Quiche Lorraine

Recipe by Julesong

My mom's favorite pie cookbook is the old Farm Journal's "Complete Pie Cookbook" from 1965… and her copy is well-used and loved, full of clippings and hand-written notes. This recipe is based on the one from there, with modifications to her taste. Simple, easy, and delicious, it's a favorite on the mornings after Thanksgiving and Christmas!

Top Review by k-aid

I have cooked this numerous times and it always turns out 100% delicious and very well received.

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Cook the bacon until it is crisp, remove it from the pan and set it aside, then drain the fat while reserving 1 tablespoon of it in the pan.
  3. Add the onion and gently cook it until it is tender, but is not browned.
  4. In a bowl, combine the eggs, light cream or half & half, salt, and pepper.
  5. Crumble or roughly chop the bacon to your preference.
  6. Place the pie shell in a pie plate.
  7. Place the bacon, onion, and cheese in the bottom if the pie shell/crust, then pour the egg mixture over.
  8. Bake in the preheated 375 degree F oven for about 45 minutes, or until the quiche is firm and lightly browned.
  9. Let rest for 5 minutes, then serve immediately. Makes 6 servings.

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