Quiche Lorraine

READY IN: 55mins
Recipe by truebrit

Good for Brunches.

Top Review by Giovanni Duca

"Real men don't eat quiche," remember that phrase? What balderdash! Real vegan men don't eat quiche, but hey, that's their loss, right? Except for the heavy cream everything I needed was in the old icebox. What is 'heavy cream' by the way? Off I went to the local A&P, found my way to the dairy department and began looking for some wisened old clerk who'd be able to answer me. Huh! No such luck, not until I got home again and dove into The Joy of Cooking did I learn what 'heavy cream' was. Needless to say the 35% whipping cream I'd bought at the A&P isn't quite the thing. But in spite of the fact that I was forced to use this light product the egg pie turned out quite nicely——As good as any I'd ever been served in a restaurant and better than most. So why four stars and not five? Good as this dish was it just didn't ring any bells for me, you know? But then no quiche ever did that for me that I can recal.

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Crumble bacon and sprinkle into piecrust.
  3. Arrange cheese slices over bacon.
  4. Combine eggs, cream, flour, nutmeg, salt, pepper and cayenne in a mixing bowl and beat briskly with wire whisk for at least 1 minute.
  5. Pour into piecrust.
  6. Bake for 15 minutes.
  7. Reduce heat to 325 degrees and bake for additional 30 minutes or until knife inserted comes out clean.
  8. The pie will be slightly puffed and golden.

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