Quiche Lorraine

The only way to improve on a classic like Quiche Lorraine is to make it with the best ingredients you can get your hands on-- like locally grown eggs, full-flavored bacon, and rich melty cheese.


1 ball flakey pie crust
4 eggs
1 1/2 cup heavy cream
1/2 cup whole milk
3/4 tsp salt
8oz bacon
4-6 oz raclette, gruyere, or cheddar cheese


  1. Thaw the pie dough and let come to room temperature—be warned it will stay firm until it comes to room temperature.
  2. Roll the dough into a ¼ inch thick sheet.
  3. Lay your pie tin upside down over the dough and cut the excess dough away leaving a 3 inch border beyond the edge of the pie tin.
  4. Flip the tin over and lay the dough into the tin.
  5. Fold the over hanging dough over the edge and use a fork to press the edges in place.
  6. Freeze the dough for at least 30 minutes
  7. Heat your oven to 325F
  8. Cut half of the bacon into ½ inch pieces and cook in a frying pan until crispy then drain away from the fat
  9. Grate the cheese
  10. Whisk the eggs, cream, milk, and salt
  11. Place the pie pan on a baking sheet (in case of spills)
  12. Scatter the bacon and cheese in the pie crust then pour the egg-cream mixture into the shell
  13. Bake until the center is just set (about 45 minutes)
  14. Remove from the oven and let the set for 10 minutes before slicing