Grandma Joan's Quiche


My mom makes the best Quiche Lorraine. She has been making the same one for as long as I can remember. Filled with crispy bacon, sauteed scallions, mounds of Swiss cheese, and half and half, she has mastered this classic. They're always perfectly golden on the outside and speckled with delicious morsels on the inside. It's delicious. When we stopped by to visit my mom the other day, guess what she gave us as a parting gift. Here's a picture of Grandma Joan's Quiche, because it doesn't get better than this.



Ingredients for Grandma Joan's Quiche Lorraine:


8 slices crisply cooked bacon, crumbled, (save a small amount of fat for scallions)

2 tablespoons chopped scallions, sauteed in bacon fat

2 cups (8 ounces) shredded swiss cheese

2 tablespoons flour

4 eggs, slightly beaten

1-1/2 cups half & half

dash of nutmeg, salt & pepper

1 frozen deep-dish pie crust


Time-Saving Tip: The quiche can be baked and completely cooled and frozen. Defrost overnight in the refrigerator before reheating.


Heat oven to 425 degrees  Pre-bake the crust, with beads or another tin pie plate on top, for 10 minutes, until set but not brown.

Toss cheese with flour in a separate bowl.

Combine half & half, eggs and seasonings, mix well, with rotary beater or whisk.  Add bacon, scallions, and cheese, pour into pre-baked shell.


Bake at 425 for 10 minutes,lower the temperature to 350 degrees and continue to bake 30 to 40 minutes, until golden.



It's ready! Grandma Joan's Quiche Lorraine is so yummy. I didn't make this one my mom did. And it looks pretty perfect to me.


Enjoy!


Grandma Joan's Quiche Lorraine:


  • 8 slices crisply cooked bacon, crumbled, (save a small amount of fat for scallions)

  • 2 tablespoons chopped scallions, sauteed in bacon fat

  • 2 cups (8 ounces) shredded swiss cheese

  • 2 tablespoons flour

  • 4 eggs, slightly beaten

  • 1-1/2 cups half & half

  • dash of nutmeg, salt & pepper

  • 1 frozen deep-dish pie crust

  • Heat oven to 425 degrees  Pre-bake the crust, with beads or another tin pie plate on top, for 10 minutes, until set but not brown.

  • Toss cheese with flour in a separate bowl. Combine half & half, eggs and seasonings, mix well, with rotary beater or whisk.  Add bacon, scallions, and cheese, pour into pre-baked shell.

  • Bake at 425 for 10 minutes,lower the temperature to 350 degrees and continue to bake 30 to 40 minutes, until golden.

  • Time-Saving Tip: The quiche can be baked and completely cooled and frozen. Defrost overnight in the refrigerator before reheating.

2018 Cranberry Walk