8 slices bacon
1 cup shredded Emmental, Gruyere, or Cheddar cheese (3 oz.)
1/3 cup onion, finely chopped (1/8 large onion)
3/4 cup tomatoes, broccoli, zucchini, or other vegetables
3 eggs, beaten
2/3 cup heavy cream
2/3 cup milk
3/4 tsp. salt
1/2 tsp. pepper
1/8 tsp. chipotle powder

  • Prepare standard pie crust, and line pie dish. Line with baking parchment, fill with rocks or beans, and bake at 350°F for 30 minutes.
  • Bake or fry bacon until crisp. Drain and chop coarsely.
  • Sprinkle bacon, cheese, onion, and any other vegetables in pie shell.
  • Beat eggs and mix in cream, milk, and spices. Pour into pie shell (should be 1/2” below rim).
  • Bake 15 minutes at 425°F. Reduce heat and bake at 300°F for 30 minutes.
  • Rest at least 10 minutes before serving (can be served hot, room temperature, or chilled).

Source: http://allrecipes.com/Recipe/quiche-lorraine-i/detail.aspx

2017-07-29 23:48:04: Good variant:

  • Asiago cheese
  • 3 slices British bacon
  • Broccoli
  • Don’t bother blind baking the crust

2020-06-20 20:33:01: Updated 6/20 to reflect typical modifications: adding broccoli, tomatoes, etc., reducing egg mixture so it’s not too much for the shallow pie dish I usually use. Also, Gruyere is traditional, and my mom used to call this “Quiche Laverne” when using Cheddar instead.

2022-06-27: Crustless mini quiche variant:

  • Line muffin tin with paper liners
  • Divide the ingredients evenly between the twelve muffin wells
  • Bake at 375°F for 15-20 minutes, until a knife comes out clean