Quiche “Lorraine”

Yum! Double Yum! Triple Yum!  Okay I’m going to go for it….TRIPLE DOG DARE YUM!

I don’t even know what that means….but seriously yum!   Hashtag YUM!!!!

If you love quiche as half as much as I do, then this recipe is for you!  Of course you can change the add-ins pretty easily if you don’t like some of the ingredients, but I for one actually loved this combination of kale, tomatoes, cheddar cheese, and red onions!  Not only do they taste great, but they create such a beautiful array of colors that make your appetite soar! Who wouldn’t love to dig into this rainbow of good food for breakfast!


Speaking of, this would be perfect for a St. Patrick’s day breakfast, or brunch, or lunch, or heck, anytime.  I’ve eaten quiche as a non-breakfast meal many times.  No shame.  They’re also perfect to share with friends and family.  Easter is coming, hint hint.

Vegetables and other goodies aside, the best part of this quiche, in my humble opinion, is the crust.  A bad crust can ruin any quiche, so that for one has got to be the shining star if I do say so myself.


Quiche is a traditionally French dish, and can be served hot or cold.  Essentially what you’re creating when you bake eggs and milk, or cream, is a custard.  A custard filling inside of a pie crust is a perfect meal.  Especially for upcoming pi day! (March 14th).


The Lorraine part of the name extends from the Lorraine region of France, which is on the very North East border.  The main ingredient specifically used in this region’s quiches was lardons, which is a narrow strip of pork fat that is threaded through other meats, or added into stews and quiches to add irresistible flavor.  I did not use lardons in this recipe, so I don’t know if I can technically call it a Quiche Lorraine, but it’s still fun to say and darn it, it makes me feel fancy! I DID, however, use bacon bits, so that’s close enough right? Right!


Time for the recipe!  Take care to give yourself time with the crust- it will need to be chilled!  

You will need: 

A food processor

A tart pan with a removable bottom

A wire cooling rack

A rolling pin

Measuring cups and spoons

A fork

A frying or sauté pan

A medium mixing bowl

A small mixing bowl

A cookie sheet

Pie Crust Ingredients:  *Time frame- 40 minutes prep and chill time

(Make this first and chill ahead of time)

1 cup all-purpose flour

5 Tablespoons cold butter, cut into pats

1 Tablespoon vegetable shortening

1/2 teaspoon salt

1 1/2 white vinegar

1/4 c + 2 Tablespoons ice water

Directions for crust: 

  1. Begin by placing the flour, butter, shortening, and salt into the food processor and pulse until it resembles a coarse meal.
  2. Add the vinegar and water a little at a time, pulsing in between each addition, until the dough form into a ball on its own.  You may or may not use all the water!
  3. Remove dough from the processor and pat into a flat disc.  Cover this in seran wrap and refrigerate for at least 30 minutes.  
  4. When you’re ready to bake the pie and the filling has been pre-made, remove dough from the fridge and roll onto a flat, floured surface.  Roll to about 1/8″ thick (It will be pretty thin!).
  5. Lay it in your tart pan and use your fingers to shove the dough into the creviced edges.
  6. Poke holes into the bottom with a fork and set aside, or return to the fridge if you haven’t yet made your filling.

Preheat oven AFTER you’ve chilled the dough.  

Preheat oven to 350º F. 

Filling Ingredients: 

Olive oil for sautéing

1/4 cup red onions, diced

1/2 asparagus, diced

1/3 cup bacon bits (real bacon, not Bacos)

8 cherry tomatoes, diced

1 cup shredded cheddar cheese  (or cheese of your choice)

1 cup chopped kale (or spinach)

1 can evaporated milk

5 eggs

1/4 teaspoon nut meg

2 Tablespoons Parsley

2 mozzarella string cheese sticks, cut into 1/2 inch cubes

Salt and pepper to taste


Directions for filling: 

  1. Begin by heating up the oil in a pan–but take care not to make it too too hot, as olive oil has a lower smoke point than vegetable oil and can burn easily.
  1. Sauté the garlic and onions on medium heat until translucent.  Turn the heat to low      and add the asparagus.  Add salt and pepper to your liking.   Toss for a few minutes and then set aside.
  2. In a large bowl add the bacon, tomatoes, shredded cheese, kale, and evaporated milk.              Whisk together until all items are moistened.
  3. In a separate small bowl, whisk the eggs together along with the nutmeg and parsley.  Then add more salt and pepper (to taste).
  4. Add the eggs to the other mixing bowl and combine them together.
  5. Pour mixture into prepared pie pan.
  6. Top the filling with cut up bits of string cheese, and paprika to your liking.


I recommend putting a cookie sheet on the rack below the pie to catch anything that may drip out.  

Bake for 35-40 minutes until the quiche has set.  Remember, you want it to be custard-like, so a little wiggly jiggly is OK!  Runny is too under-done….Rubbery is too over-done…


So like I said before, enjoy this quiche for breakfast, lunch, dinner, with others or completely by yourself.  It’s almost like having a pizza, without the sauce of course.


Serve with fruit, or potatoes, or coffee, or salad, or pastries, or anything else your heart desires!  Just make sure you love and adore each and every bite.  I know you will 😉


I could eat a whole one of these by myself…don’t tell anybody…







Check out my other breakfast recipes HERE!

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