Mom's Christmas Quiche Lorraine

Mom's Christmas Quiche Lorraine

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Tracey Fortier


We eat this every Christmas morning. It can be fully prepared the day before and then reheated while the kids are opening their stockings. Hopefully your holiday won't be ruined by fighting over who gets the last piece!


☆☆☆☆☆ 0 votes

30 Min
45 Min


  • 1
    10 inch unbaked pie crust
  • 1 large
    egg white
  • 1/2 lb
    swiss cheese, grated
  • 1 Tbsp
  • 6 slice
  • 4 Tbsp
    minced onions
  • 4 large
  • 2 c
    light cream
  • ·
  • 1 dash(es)
    cayenne pepper

How to Make Mom's Christmas Quiche Lorraine


  1. Preheat oven to 400. Brush the entire surface of the pie crust with the egg white to prevent sogginess.
  2. Dredge the cheese with the flour. Fry bacon until crisp. Drain and crumble.
  3. Saute the minced onion in the bacon fat until limp
  4. Mix the bacon and onion and sprinkle over the pie shell. Cover the bacon and onion with the flour and cheese mixture.
  5. Beat eggs and cream, add salt to taste and cayenne pepper. Pour this mixture over the cheese.
  6. Bake at 400 for 15 minutes, then reduce to 325 for 30 minutes or until knife inserted in center comes out clean.

Printable Recipe Card

About Mom's Christmas Quiche Lorraine

Course/Dish: Other Breakfast
Main Ingredient: Eggs
Regional Style: French
Other Tag: Heirloom
Hashtag: #Christmas

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