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Mom’s French Cheese Pie – Quiche Lorraine

The scent of bacon, cheese, and warm custard baking in the oven… it’s a Proustian madeleine for me, instantly transporting me back to childhood holiday mornings. After the whirlwind of opening presents on Christmas morning, my mom would always bring out this quiche. It wasn’t just breakfast; it was a signal to slow down, savor the moment, and enjoy the warmth of family. This recipe, adapted from an old Farm Journal cookbook she cherished, is a taste of those cozy mornings I’ll always treasure.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Yield: 1 pie
Dietary Type: Not Gluten-Free

Ingredients

1 unbaked 9-inch pie shell
6 slices bacon, cooked until crisp and crumbled (or roughly chopped)
¾ cup chopped sweet onion (about 1 medium onion)
1 ¼ cups grated cheddar cheese (original recipe calls for Swiss cheese)
¼ cup grated parmesan cheese (which Mom omits, but I like)
3 eggs, beaten
1 ½ cups light cream or 1 ½ cups half-and-half cream
½ teaspoon salt
¼ teaspoon fresh ground black pepper

Equipment Needed

9-inch pie plate
Large skillet
Mixing bowl
Measuring cups and spoons
Whisk
Cheese grater

Instructions

Preheat your oven to 375 degrees F (190 degrees C). Ensuring your oven is properly preheated is key to even cooking and a perfectly set quiche.
In a large skillet over medium heat, cook the bacon until it is crisp. Remove the bacon from the pan with a slotted spoon and transfer it to a plate lined with paper towels to drain any excess grease. Set the cooked bacon aside. Don’t discard the bacon fat just yet!
Carefully drain the bacon fat from the skillet, but reserve about 1 tablespoon of it in the pan. This bacon fat will infuse the onions with a delicious smoky flavor.
Add the chopped sweet onion to the skillet with the reserved bacon fat. Gently cook the onion over medium-low heat until it is tender and translucent, but not browned. This should take about 5-7 minutes. Stir frequently to prevent burning. The goal is to soften the onion and bring out its sweetness without caramelizing it.
In a large mixing bowl, combine the eggs, light cream (or half & half), salt, and pepper. Whisk these ingredients together thoroughly until they are well combined and slightly frothy. This ensures a smooth and even custard.
Crumble or roughly chop the cooked bacon according to your preference. Some people prefer larger pieces of bacon for a more pronounced flavor, while others prefer smaller crumbles for a more even distribution.
Place the unbaked pie shell in your pie plate. If you are concerned about the crust getting soggy, you can blind-bake it for about 10 minutes before adding the filling. To blind-bake, line the pie shell with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the parchment paper and weights and continue with the recipe.
Now it’s time to assemble the quiche. Place the crumbled bacon, sautéed onion, and grated cheddar cheese (and parmesan cheese, if using) in the bottom of the pie shell. Distribute the ingredients evenly across the bottom of the crust. This will ensure that every slice of quiche has a perfect balance of flavors.
Carefully pour the egg mixture over the bacon, onion, and cheese in the pie shell. Make sure the mixture is evenly distributed so that it fills all the nooks and crannies.
Bake in the preheated 375 degree F (190 degrees C) oven for about 45 minutes, or until the quiche is firm and lightly browned. The baking time may vary depending on your oven, so keep a close eye on it. To check for doneness, gently shake the pie plate. The quiche should be set around the edges but still have a slight jiggle in the center. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
Once the quiche is done, remove it from the oven and let it rest for 5 minutes before slicing and serving. This allows the custard to set completely and makes it easier to cut clean slices.
Serve immediately. Makes 6 servings.

Expert Tips & Tricks

For a richer flavor, use heavy cream instead of light cream or half-and-half.
If you don’t have sweet onions on hand, you can use yellow onions or even shallots. Just make sure to cook them until they are tender and translucent.
To prevent the crust from shrinking during baking, chill the pie shell in the refrigerator for at least 30 minutes before filling it.
For a flakier crust, use very cold butter or shortening when making the pie dough.
If you’re short on time, you can use a store-bought frozen pie crust. Just make sure to thaw it completely before filling it.
If the top of the quiche is browning too quickly, you can tent it with aluminum foil during the last 15 minutes of baking.
Add a dash of nutmeg or cayenne pepper to the egg mixture for a little extra flavor.

Serving & Storage Suggestions

This Quiche Lorraine is best served warm, straight from the oven. It can be enjoyed as a main course for breakfast, brunch, lunch, or dinner. It pairs well with a side salad, fresh fruit, or a simple cup of coffee or tea.

Leftover quiche can be stored in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350 degrees F (175 degrees C) for about 10-15 minutes, or until heated through. You can also microwave it, but the crust may become a little soggy.

For longer storage, you can freeze the quiche. Let it cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. To thaw, place it in the refrigerator overnight. Reheat as directed above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	530.7 kcal	N/A
Calories from Fat	389 g	73%
Total Fat	43.2 g	66%
Saturated Fat	19.6 g	97%
Cholesterol	189.2 mg	63%
Sodium	808 mg	33%
Total Carbohydrate	18.8 g	6%
Dietary Fiber	1.4 g	5%
Sugars	1.3 g	N/A
Protein	16.9 g	33%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and preparation methods.

Variations & Substitutions

Vegetarian: Omit the bacon and add sautéed mushrooms, spinach, or asparagus instead.
Gluten-Free: Use a gluten-free pie crust.
Dairy-Free: Substitute the light cream or half-and-half with a plant-based alternative, such as cashew cream or full-fat coconut milk. Be aware that the taste and texture will be slightly different. Use a dairy-free cheese alternative.
Spicy: Add a pinch of cayenne pepper to the egg mixture or use pepper jack cheese instead of cheddar.
Herby: Mix in some fresh herbs, such as thyme, rosemary, or chives, to the egg mixture.

FAQs (Frequently Asked Questions)

Q: Can I make this quiche ahead of time?
A: Yes, you can assemble the quiche and store it in the refrigerator for up to 24 hours before baking. However, it’s best to bake it fresh for the best texture and flavor.

Q: My crust is browning too quickly. What should I do?
A: Cover the edges of the crust with aluminum foil during the last 15-20 minutes of baking to prevent it from burning.

Q: Can I use a store-bought pie crust?
A: Yes, you can use a store-bought pie crust to save time. Just make sure to thaw it completely before filling it.

Q: How do I know when the quiche is done?
A: The quiche is done when it is set around the edges but still has a slight jiggle in the center. A knife inserted into the center should come out mostly clean.

Q: Can I freeze this quiche?
A: Yes, you can freeze the quiche after it has been baked and cooled. Wrap it tightly in plastic wrap and foil, and it will keep for up to 2 months.

Final Thoughts

This recipe for Mom’s French Cheese Pie, or Quiche Lorraine, is more than just a collection of ingredients and instructions. It’s a taste of home, a memory, and a tradition. I encourage you to try it, make it your own, and share it with the people you love. Experiment with different cheeses, vegetables, or herbs to create your own signature version. And don’t forget to let me know what you think! This quiche is a blank canvas for your culinary creativity, and I can’t wait to see what you come up with. Bon appétit!

Mom’s French Cheese Pie – Quiche Lorraine Recipe