Ready! Set! Quiche!


Yes, quiche is for REAL MEN too! ๐Ÿ™‚

Real men eat quiche

I’m gonna be a good girl for a change. ๐Ÿ™‚

To be quite honest, I’d never before had quiche that I liked. The crust was always soggy and the eggs were always runny. EWWWW!!!

And then I met the hubby. You know that meeting him has done nothing but murder every diet I’ve ever been on. But how can one NOT eat all the delicious food he makes? Especially now that we have chickens in the backyard. We have eggs coming out the wazoo–gotta do something with ’em.

So here, my wonderful friends, is a recipe straight out of our cookbook, Darn Good Eats. It’s Grant’s own version of Quiche Lorraine, but it is a zillion times more delectable than any Quiche Lorraine I’ve ever had. ENJOY!

Canโ€™t Say No To It Quiche

Yeah, I know, thatโ€™s a weird name for a recipe. But this ainโ€™t your grandmaโ€™s Quiche Lorraine. This has goodies added into it which will take you to a new level of nirvana. ย I just told the hubby, as I am currently chewing on a mouthful of this delicious concoction, that Iโ€™m going to kill him so that he canโ€™t have any more of it and I get the rest. Iโ€™m only half kidding.

Just so you know, Iโ€™m fully aware that the picture of the quiche looks like some crazy, snub-nosed face staring at you with its creepy tomato eyes. I tried several angles but it always looked like a face. There was no escape. So yes, the quiche is eyeballing you!

Quiche Lorraine


  • 9-inch refrigerated pie shell (get it in the refrigerated cookie section at the grocery store)
  • 6 – 8 slices of thick bacon
  • 1/2 of a large red onion, sliced into super-thin rings
  • 3ยฝ tablespoons of butter
  • 4 small eggs or 3 large eggs
  • 1ยฝ cups of heavy whipping cream (or you can use half whole milk and half whipping cream to cut back on the fat content)
  • 3/4ย  โ€“ 1 cup of shredded Gruyere cheese
  • 1 large tomato, cut into thin slices and then quarter the slices
  • 1 teaspoon of salt
  • 1/4 teaspoon of freshly ground pepper
  • A dash or slightly more of freshly ground nutmeg (buy whole nutmeg and then shave the nutmeg with a super sharp, non-serrated knifeโ€”donโ€™t use a mortar and pestle)


  1. Preheat the oven to 450 ยฐF.
  2. Slice the uncooked bacon into one-inch pieces.
  3. Simmer the bacon in a quart of boiling water (a simmering boil, not a rapid boil) for approximately 5 minutes.
  4. Strain the bacon and dry it using a paper towel.
  5. Brown the bacon in a large frying pan until itโ€™s just on the cusp of crispy, but not too crunchy.
  6. Once itโ€™s browned, remove the bacon and dry it on paper towels to remove as much excess grease as possible (save the bacon grease in the pan for other recipes, you wonโ€™t need it for this recipe).
  7. Slice the red onion into thin ringsโ€”as thin as you can slice it.
  8. Put 1ยฝ tablespoons of butter in the pan (after youโ€™ve removed the bacon grease), add the onion and sautรฉ on medium-high for about a minute, then reduce the heat to medium-low and cook for 10 – 15 minutes until the onions start to caramelize. Periodically stir the onions as they cook. You want the onions cooked past the point where they are translucent but before they are too brown and burning around the edges.
  9. While the onions are cooking, or before cooking the bacon, prepare the pie crust.
  10. Use either a glass pie dish or non-stick metal pie dish.
  11. Roll the pie crust over the pie dish and push it down into the bottom and along the edges. Make sure to either push the crust down very well or use pie weights to keep the pie crust from getting a big bubble in it as it bakes. Ours didnโ€™t, but we wanted to make sure you were prepared, just in case.
  12. Flute the top edges of the pie crust (just pinch it) to give it the look of grandmaโ€™s homemade pies. You want to the pie crust to end up being slightly higher than the pie dish because when you pre-bake it, it will shrink and you donโ€™t want the pie crust ending up lower than the quiche filling.
  13. Bake the pie crust on 450 ยฐF for 9 – 10 minutes on the middle rack in the oven. You do not want the pie crust to brown yet; youโ€™re essentially baking it about halfway done.
  14. Take the pie crust out of the oven and let it cool for at least 15 minutes.
  15. Reduce the oven heat to 375 ยฐF.
  16. Once the pie crust is cool, layer the bottom of it with the bacon.
  17. Evenly spoon the caramelized onions over the bacon.
  18. In a medium-sized bowl, add the eggs, cream, salt, pepper and nutmeg and hand whisk until well blended.
  19. Add 3/4 to 1 cup of Gruyere into the bowl with the egg mix and stir.
  20. Evenly pour the egg and cheese mix into the crust, making sure to pour it carefully as you donโ€™t want it to get between the crust and the pie dish.
  21. If it looks like you have more egg mix than you have space for in the dish, before the mix gets to the top of the crust, pull the cheese out of the mix and add that into the pie dish, then throw away the rest of the egg mix.
  22. Evenly space the tomato slices on top of the egg mix.
  23. Dice 2 tablespoons of cold butter into pea-sized cubes. Sprinkle the butter evenly on top of the tomatoes and cook on the middle-upper rack for 30 – 35 minutes on 375 ยฐF. Look for your pie crust to be a golden brown. Itโ€™s okay if the top of the quiche is a little bit juicy looking as it will congeal as it cools down.
  24. Once you pull it out of the oven, let it cool for at least 15 minutes so that it can be sliced without turning into a river of goo. Itโ€™s better once it has had time to set.

Anyone who has ever said โ€œReal men donโ€™t eat quicheโ€ hasnโ€™t had this quiche before. Iโ€™m quite sure Iโ€™m not the only person, male or female, whoโ€™s willing to serve time in prison to keep everyone else in the house away from this quiche so that itโ€™s mine all mine!

image from:

42 comments on “Ready! Set! Quiche!

  1. While I would would rather put a man’s pecker in my mouth than eat quiche, this recipe at least sort of makes me bitter that I’m not just a little bit gay. I made my wife a leek and goat cheese chicken quiche a few weeks ago and I’m still getting some tail it was so good apparently.


  2. Excuse me while I share this and then go make it and review it! Ok, not right now as for making it, it’s 11:30 PM, but soon!! I have tons of your recipes I want to try ๐Ÿ™‚


    • Oh, it is wonderful. And so low calorie too. OUCH! I think God just struck me with lightening for that big fat lie. ๐Ÿ™‚

      Yeah, I can’t help but threaten the hubby with life and limb when one of these is in the fridge. “OFF LIMITS MO FO!” is usually how that conversation goes. ๐Ÿ˜‰


  3. Thanks for checking out my blog; so glad you did because I got to see your blog! It’s hilarious and insightful; love your writing style & I can’t stop laughing at the hilarious quiche man picture! Mya, a new follower


    • You are very welcome, Mya! My pleasure. ๐Ÿ™‚ Glad you enjoyed the craziness of my blog. We get a little nuts here, as you can see. Glad you liked Mr. Quiche. I fell in love with that pic when I saw it! ๐Ÿ˜‰


  4. This is so funny, I felt the same way about quiche. I’m a texture kind of gal and it takes a lot for me to get over certain things… and all of a sudden, I got over my quiche phobia! I’ll try this recipe out for sure! Also, tons of thanks for liking my new blog!



    • Hi Hungry! ๐Ÿ™‚ I’m so happy you enjoyed the blog. I’m totally a texture gal. Too runny or too doughy and I’m out the door! ๐Ÿ˜‰

      I hope you love the quiche. It is simply marvelous–I take no credit for it though–it’s all the hubby.

      Oh, and my pleasure following your blog. I love finding awesome new blogs to follow.



    • I have to agree that homemade pastry is the way to go, but I gotta admit that when the hubby says he’s making the quiche that I simply cannot wait the extra amount of time it takes him to make it. I want it NOW NOW NOW!! ๐Ÿ™‚ He offers to make it from scratch about 50% of the time and I always tell him no. I’m an impatient little quiche eater! ๐Ÿ˜‰


  5. Thanks for the quiche recipe. I’ll have to give it a try. Several years ago, a friend of mine gave me a pointer about making quiche after I complained about how gooey it was and never set up. She said to add an extra egg to the mix (or use jumbo eggs in place of large). Ever since then, that is what I have done and I have never again had a problem with the quiche not setting up quickly. Try it and see what you think!
    And thanks for following my blog!


    • Oooh, that is a great idea about the extra or jumbo-sized eggs. ๐Ÿ™‚ Luckily, with this recipe we haven’t had the runny-egg syndrome, but I’d imagine a lot of other quiche recipes would benefit from your suggestion. Thank you!!! I know quiche makers will appreciate the tip. ๐Ÿ™‚

      And you are very welcome for the blog follow. ๐Ÿ™‚ My pleasure. Have a great weekend!


    • Totally yummy! No more quiche for you? Bummer. I try to only eat it once or twice a year as I can actually hear my hips groaning in anticipation of expansion! ๐Ÿ˜‰ And I agree, I think Manly Egg Pie should be quiche’s new name. ๐Ÿ™‚


    • Mr. Picky has awesome taste buds!!! I think ALL real men should eat quiche. Proves that they know deep down that they ARE men! ๐Ÿ˜‰ But yes, you are also quite right when you say it all depends on the quiche maker. Nothing worse that runny egg pie. ๐Ÿ™‚ Thanks for visiting, BTW. ๐Ÿ™‚


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