It’s Like Pie…for Breakfast.

I needed to switch up my breakfast during the week so I decided to make a Quiche. Who doesn’t love Quiche? It’s a breakfast pie. And I love pie. So why not make one of the breakfast variety? I had all of the ingredients – Pie crust? Check. Eggs? Check. Cheese? Check. BACON?! Check. So I was all set. All I needed to do was look for the BEST Quiche Lorraine recipe that I could get my hands on. And since I was on my iPhone it was a little more difficult to really peruse all that the interwebs had to offer, but I landed on Allrecipes. There always seems to be a lot of comments to support the recipe in one way or the other. That’s where I found the “Quiche Lorraine I” recipe that I used. I’m sure there was also a Quiche Lorraine II, Quiche Lorraine III, Quiche Lorraine IV, Quiche Lorraine V, and Quiche Lorraine VI recipe as well. Because that’s how Allrecipes rolls.

As usual I made a few changes from reading the comments section. For instance, 2 cups of light cream was way too much, so I used 1 1/2 cups. And I took out a few of the seasonings that were listed because we don’t like cayenne heat in the OCF household.

{Original recipe is Quiche Lorraine I by Laundrie}


  • 1 refrigerated pie crust for a 9 inch pie
  • 12 slices bacon
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup chopped onion, cooked until translucent
  • 4 eggs, beaten
  • 1 1/2 cups light cream
  • 3/4 teaspoon salt
  • Freshly cracked pepper


Preheat oven to 425 degrees F (220 degrees C).

Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, and then chop coarsely. Or you could do it like me and just cut up the bacon before frying!

Cook the chopped onion in the bacon grease until translucent. Drain on a paper towel.

Sprinkle bacon, cheese and onion into pastry shell.

In a medium bowl, whisk together eggs, cream, salt, and freshly cracked pepper. Pour mixture into pastry shell.

        Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. And when you take it out of the oven it will look all puffy! (like the picture below)

Allow quiche to sit 10 minutes before cutting into wedges.

Let me tell you that this Quiche reheats very well. I took it to work to have for breakfast with a side of fruit, and it was wonderful! I loved everything about it and this would be a wonderful addition to a table for a brunch, baby shower, bridal shower, or any other special event. Or you can just make it for yourself to have for breakfast. Because it’s like having pie…for breakfast!

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  1. My question is – do you deliver to Manayunk because that looks DIVINE!
    Aly ~ Cooking In Stilettos recently posted..Miss Ellie’s Kitchen: Chipotle Glazed MeatloafMy Profile

  2. This pie looks new to me and you made me crave for it. I can’t wait try this. Thanks for sharing the recipe!
    Born27 recently posted..what is teleconferencingMy Profile


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