Your Cooking Companion

Quiche Lorraine with Tomato

Main photograph of prepared recipe.

Creamy, melty, fluffy, cheesy, bacony delicousness. And beautiful to look at, to boot. This classic bacon quiche is decadent and somehow virtuous at the same time.

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Difficulty Level



Needed Items


  • 5 minutes hands on plus 10 minutes baking for pie crust (Easy Pie Crust Link is below)
    30 minutes hands on for filling
    45 minutes baking
    15 minutes cooling
    TOTAL TIME: 1:45


  • Easy Pie Crust for One Crust Pie--in my podcast list under Desserts (Link is below)
    8 slices bacon
    2 sprigs fresh thyme
    1 1/2 cups shredded Gruyere
    1/3 cup grated Parmesan
    1 shallot or small onion
    5 large eggs
    1 1/2 cups heavy whipping cream (or half and half)
    1 Roma tomato
    Pinch of cayenne
    Pinch of nutmeg
    1/2 tsp salt
    1/2 tsp freshly ground black pepper

Number of Servings

  • 6


  • 9" deep dish pie plate OR 8 1/2" springform pan
    Large skillet
    Grater or food processor
    Paper towel


  • Make pie crust and bake at 425° for 10 minutes (See link in Additional Notes below)
    Leave oven on at 425°
    Shred Gruyere

Additional Notes

Click Here for Easy Pie Crust for One Crust Pie Podcast

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