David's Quiche Loraine

David Kuhlmann


This is a favorite in my house for breakfast or brunch.

Bon Appetite!


★★★★★ 4 votes

45 Min
50 Min


  • 1 lb
    bacon cut in small pieces and cooked
  • 1 bag(s)
    shredded swiss cheese
  • 6
  • 1
    refrigerated pie crust
  • 1 1/2 pt
    half and half
  • 4
    portobello large mushrooms coarse chopped
  • 1 box
    frozen spinach
  • ·
    black or red pepper to taste

How to Make David's Quiche Loraine


  1. Place the pie crust in a Pyrex type 9" pie dish. Pre bake the pie crust 400 for 7 minutes. While the pie crust is pre baking cook the bacon until cooked. Drain the bacon on paper towels and pat dry of the grease. Then break up the bacon into 1/2" or larger pieces.
  2. In one bowl mix 1/2 Swiss cheese bacon mushrooms spinach.

    NOTE: Make sure you drain the spinach. I take it between my hands and press the water out then fluff it back up.
  3. In another bowl beat eggs half and half and pepper
  4. Put the mix of bacon mushrooms spinach and cheese in the pie crust.
  5. Then pour the egg mixture over the other ingredients Then sprinkle the rest of the Swiss cheese over the top.
  6. Bake in the oven at 350 for 40 minutes. Check to make sure after 40 minutes that the mixture is set, you can test with a tooth pick in the center. If still liquid put back in oven another 5 minutes. Not all ovens bake the same.
  7. Once the quiche is set, turn oven up to 400 for 5 minutes to lightly brown the cheese. Now take out of the oven and let cool. About 5 minutes
  8. Cut into 8 pieces and serve.

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About David's Quiche Loraine

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