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Alsatian Quiche

December 5, 2010

A quiche similar to “Quiche Lorraine” but with the addition of onions.  Although quiche is now a classic dish of French cuisine it actually originated in Germany in the medieval kingdom of Lothringen, which the French later renamed Lorraine. Delicious for breakfast, brunch, lunch or dinner.  Enjoy the basic quiche recipes or add vegetables, meats and seafoods to create your favorite meal to suit any occasion.

Alsatian Quiche


  • 1 Sheet of Puff Pastry (Pepperidge Farm) (or prepared pie crust)
  • 1/4 lb. Bacon (cut in 1″ pieces)
  • 2 T. Butter
  • 1 Medium Onion (sliced)
  • 4-5 Large Eggs
  • 1 C. Heavy Cream
  • 1 C.- 1 1/2 C. Emmantal Cheese (cut in small pieces) (substitute other cheese/Swiss, Fontina)


  1. Saute the bacon until crisp
  2. Saute the onions in the butter until tender
  3. Place pie shell in pie plate
  4. Beat the eggs with a whisk (or blend in a blender)
  5. Add the cream and beat again
  6. Add half the cheese to the bottom of the pie
  7. Add the bacon and onion as next layer in the pie
  8. Pour in the egg and cream mixture
  9. Add the remaining cheese
  10. Bake at 350 degrees until top is lightly browned
  11. Remove from oven and cool about 20 minutes before cutting 

(Serves 4-8)

Served here with a Marinated Pepper and Artichoke Salad

2 Comments leave one →
  1. December 7, 2010 09:14

    You just cant go wrong with bacon, cheese, and a pie crust!!! I wish I had this in my oven this very morning. 🙂 Looks delish!

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