Wednesday, May 27, 2020

Easy-As-Pie Quiche Lorraine #Recipe by Leslie Karst

This delectable Quiche Lorraine is one of the dishes my mom taught me to make many years ago when I headed off to college. This quiche is not only creamy and delicious, but amazingly quick and easy—so you can hang out with your family or dinner guests, rather than spending all evening in the kitchen. (Not once has anyone guessed that I use canned milk rather than real cream.) One 9-inch quiche should feed 4-6.

Serve the quiche with a crisp green salad and some crunchy French bread, for a satisfying and scrumptious meal!


1 9-inch unbaked pie crust (frozen is fine; just thaw it first)
½ lb. bacon
1 cup shredded Gruyère or Swiss cheese
2 Tbsp. chopped chives or green onions
1 12-oz. can evaporated milk
3 large eggs
1 pinch nutmeg
¼ tsp. salt
¼ tsp. black pepper


Preheat oven to 350º F.

Chop the bacon into ¼ inch pieces and fry until just starting to crisp. Then drain (saving that luscious fat for some other time!).

I used a frozen pie crust, letting it thaw in the fridge before use.

But if you want to make your own, here’s a simple recipe. If using a pre-made crust that comes in a roll, unroll it onto a 9” pie pan (Pyrex is best, if you have it), press it into the pan, and crimp the edges so it looks pretty.

Then scatter the bacon, cheese, and chives/green onions over the uncooked pie crust. (Don’t poke holes in the crust before baking the quiche.)

In a large bowl, whisk together the canned milk, eggs, nutmeg, salt, and pepper. (I used freshly grated nutmeg—which I keep in the freezer—but powdered is fine.)

Pour the mixture over the bacon, cheese, and onions.

Bake until crust is golden and eggs are cooked through (a knife inserted into the custard should come out clean)—about 35 minutes. Let it cool 5-10 minutes before serving. (See photo at top of post.)

Bon appetit! 

I'm excited to report that the first of my Sally Solari Mysteries, DYING FOR A TASTE, has just been released as an audiobook! (The most recent one, MURDER FROM SCRATCH, is also an audiobook.)

And all four Sally Solari Mysteries are also available as print and e-books through Amazon, Barnes and Noble, and Bookshop.

Leslie’s website 
Leslie also blogs with Chicks on the Case


  1. That was the first quiche I learned to make, too, Leslie, except without bacon. Yum!

  2. I can attest that this is an easy and yummy recipe!

  3. I Love quiche and this looks sooo good! 😋

  4. A classic!
    I rarely use cream. I, too, use evaporated milk for the mouth feel that cream gives. Works in many recipes, like penne a la vodka, for example. No complaints from my eating crew.

    1. It's the best kept secret around, evaporated milk.

  5. This is a great, classic recipe, Leslie. And I usually have evaporated milk in my pantry.

    1. As do I, these days, as well. Ya never know when you might want to whip up a quiche or something...