Breakfast, Breads & Muffins

Quiche Lorraine

I love quiche & had never thought of this as a make-ahead freezer recipe until I saw some frozen quiches at the grocery store.  How convenient to have a ready-made breakfast that you just need to warm up in the oven?  Obviously there’s a million different recipes for quiche and you can mix it up with whatever you like (spinach, mushrooms, peppers, etc), but I really love this classic Quiche Lorraine.  I’ve tried substituting milk for the heavy cream and although the quiche is still really good, it will set a bit softer.  If you want to save on calories use the substitution I have listed below combining both milk and cream – you’ll still get a rich tasting quiche.  I will definitely be freezing several of these before the baby is born (T minus 2 months now!).  Since frozen pie crusts usually come in packs of two it’s a great idea to make two quiches right away and freeze one for later.  I usually serve quiche with a side of fruit salad and a nice cup of steaming café au lait.

Quiche Lorraine


  • 1 frozen deep dish pie crust
  • ¼ lb bacon, diced
  • 4 eggs
  • 1 ½ cups heavy cream (or substitute 1 cup milk + ½ cup heavy cream)
  • ½ tsp salt
  • ¼ tsp black pepper (more or less to taste)
  • 1 cup shredded Swiss cheese


  1. Preheat oven to 425 degrees. Place frozen pie crust on a baking sheet and bake for about 7 minutes, then remove from oven. Turn oven down to 350 degrees.
  2. Cook diced bacon over medium heat until crisp. Drain on paper towel.
  3. Whisk eggs, heavy cream (and milk if using), salt and black pepper together in a bowl.
  4. Sprinkle bacon and Swiss cheese onto the pie crust. Carefully pour egg mixture into the crust making sure the bacon and cheese is suspended into the mix.
  5. Bake quiche for about 40 minutes or until a knife inserted in the center comes out clean. If the edge of the pie crust starts to brown during cooking, cover the edge with foil to prevent burning.
  6. Let the quiche cool for about 10 minutes before serving. It can also be served cold if you prefer.
  7. Freezer Method: Prepare quiche and bake as instructed. Allow to cool to room temperature, and then cover with foil, label and freeze. You can reheat the quiche when frozen or defrosted. If frozen place in a 350 degree oven for about 20-30 minutes or until just heated through. If defrosted, place in 300 degree oven for about 15 minutes until heated through. You can also heat individual slices in the microwave.

comments powered by Disqus