Quiche Lorraine

December 20, 2019


Quiche Lorraine

Quiche Lorraine

Prep Time: 10 Mins

Cook Time: 40 Mins

Total Time: 50 Mins

Serves: 6


  • 12 slices of Red Barn’s Own Double Smoked Bacon
  • 1 cup shredded Swiss Cheese
  • 1/3 cup minced onion
  • 3 Farmer Ben’s eggs, beaten
  • 2 cups light cream
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 1/8 tsp black pepper
  • 1/4 diced red pepper
  • 1/4 diced spinach leaves
  • 1 9″ frozen pie crust


  • Press defrosted pie crust into 9″ pie plate.
  •  Preheat your oven to 400F
  • Saute minced onions in olive oil in a frying pan on a low heat until translucent.
  • Cook bacon slices in frying pan until browned.
  • In the bowl with the beaten eggs, add light cream and whisk thoroughly adding in salt, pepper, and cayenne pepper.
  • Press defrosted pie crust into 9″ pie plate.
  • Scatter onions, bacon, diced red pepper and spinach over pie crust. The evenly distribute the grated swiss cheese.
  • Pour in whisked egg mixture, make sure it does not over flow as the quiche will rise when baking.
  • Place quiche onto the middle rack of your pre-heated oven and bake for 30-40 minutes until it is nicely browned on top. Poke with a skewer to see if it comes out clean and quiche is done.
  • Cool on a wire rack for 5 minutes before slicing and serving.