Quiche Lorraine

Quiche Lorraine

My first memory of a Quiche Lorraine was when I went to Louisiana for family reunion.  I thought I would impress my family making this quiche. Wrong, they looked at it and said "this isn't  Creole."

-Sweet Mama Janisse



For 6 people ()


  • 0.5 pound(s) bacon
  • 1 large onion, chopped
  • 3 eggs
  • 1 (13 ounce) can evaporated milk
  • 0.5 teaspoon(s) salt
  • 0.5 teaspoon(s) dry mustard
  • black pepper and cayenne pepper to taste
  • 1 ( 10 inch) unbaked pie shell
  • 0.5 pound(s) Swiss cheese, grated
  • 2 tablespoon(s) butter

Quiche Lorraine Directions

  1. In skillet, brown bacon. Remove and crumble. 
  2. In bacon grease, saute  onion until clear. Remove with slotted spoon. With fork, beat together eggs, milk and seasonings. 
  3. Put bacon in bottom of pie shell. Put onions on top and then put a layer of Swiss cheese. Pour milk mixture over all and dot with butter. 
  4. Bake at 375 degrees for 35 minutes or until brown and bubbly and crust is golden brown. Let stand 15 to 20 minutes before cutting.