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The Best Quiche Lorraine {South of the Mason-Dixon}

by 69 Comments

quichelorraine

Y’all.

I know I’m melodramatic.  I know I overstate everything.  Whatever.

This is the best quiche I’ve ever eaten.  You don’t even know.

And if you tell me you don’t like quiche, I will tell you to come to my house and then I’ll sit you down by the cozy fire, while I  make this for you and then you’ll like quiche. And we’ll be jolly friends forever more, more, more, more.

Now, get into that kitchen and whip up a couple of these and freeze them for your company next weekend.

(This is all part of the How to Host Thanksgiving and Enjoy It series!)

Here’s where my lorraine is not your average lorraine.  See, as much as I LOVE bacon, I don’t like soggy bacon.  So, I use deli ham and then cook it in bacon fat. Because I can.  It’s like bacon-flavored ham.  Welcome to the South, my friend.  And lest you think ham doesn’t need any help in the pork department, I say, you’ve never had ham cooked in pork fat. Don’t trust me on this? Stevie asks to renew our vows every time I he eats it.  Or something like that.

Now, on with the recipe.

What you’ll need:

  • 2 pie crusts (recipe coming this weekend, but you could use ready made pie crusts, too)
  • 1 pound of deli ham, chopped, and cooked in bacon fat.  Or olive oil, but I’m not guaranteeing it unless it’s bacon fat. ( I use honey or brown sugar ham)
  • 1 bunch of green onions, chopped, and cooked with the ham
  • 4 large eggs
  • 4 large egg yolks
  • 2 1/2 cups of half and half
  • 2 1/2 cups of cheese (I usually use a mix of gruyere, white cheddar, parmesan or whatever I have on hand.  But it has to be good cheese.  Real cheese. Amen.)
  • 1/2 tsp salt
  • fresh grated nutmeg or 1/2 t. ground nutmeg
  • a little pepper

What to do:

Saute the chopped green onions and the chopped ham in a little olive oil and bacon fat.  When the ham is slightly browned, divide the ham and onion mixture evenly between the two pie crusts.  Mix the rest of the ingredients and pour evenly over the two pies.

Bake at 375 for 35-40 min and then let cool.  Since I’m making this for Thanksgiving weekend, I’ll cover mine with plastic wrap, then tin foil and then freeze.

Happy Baking!

Long live  bacon fat.

 

 

quichelorraine

Also, my favorite internet radio station, Issues, Etc., is hosting their annual Live 24 Hour Bible teaching broadcast. Tune in today, or listen online anytime. I can’t wait!!

Reader Interactions

Comments

  2. Kelley Wendt says

    You’re awesome! I’m making the chicken chipotle pumpkin barley soup for dinner tonight, it’s one of our favs! Almost done reading your wonderful Hospitality book, Thank You so much for giving away:) this Quiche recipe looks great and what a great reminder on freezing it, I will be making for Christmas company. You are a Blessing to many Edie!

    Reply

  3. Tamie says

    Just when I thought I had used bacon fat for everything imaginable!! I’m so gonna try this! Just one question. Have you ever included spinach in this recipe? My family loves quiche. But my son insists on calling it egg pie. Quiche sounds too girly and citified for him! But good food is good food, no matter what you call it.

    Reply

  5. Patty Marker says

    Get the fire going Edie, I will be right over. That looks so good. My family are not quiche eaters but I may have to try that one. I am anxiously awaiting your cranberry apple relish recipe. Is it posted anywhere yet? Patty

    Reply

  6. beverly says

    Holy cholesterol, Edie! So now I know why I never liked Quiche Lorraine either — no ham fried in bacon fat as the key ingredient. Who knew?
    I can’t wait to see if any wedding vow renewal is in our future.
    Happy Punkin’ Pie Day to you and yours……

    Reply

  7. Evie says

    “Jolly friends for ever more, more more?!” That took me right back to my childhood!
    Trying to remember the rest of it – Miss Mary Mack, Mack Mack? Or was that another one? 🙂
    P.S. Quiche sounds great too!

    Reply

  8. Tena says

    I wasn’t born in the south, but I got here as soon as I could (30 years now). That being said, I read this post with my best southern accent clicked on in my head. I don’t know if it was the mention of bacon or what. 😉

    Girl, this sounds YUMMY! My sweet husband and children will love this version of non-soggy quiche.

    Reply

  9. Jenny Barker says

    Edie, this looks divine! I love a good quiche and haven’t made one in a while. I’ll be adding it to my menu soon after reading/drooling over this post! I make mine with ham as well, but often use evaporated skim milk in place of the half and half. The quiche is not as rich and creamy as it is when made with half and half, but it’s still really good and saves some fat and calories. Though I live in Virginia/DC area (which really doesn’t count as the South), I spent most of my life in the South so I very much understand the use of bacon fat. It definitely adds tons of flavor. I always enjoy your recipes. Thank you!

    Reply

  10. Gisele Chastain says

    Hi Edie!
    I’m not a huge quiche person, but this looks divine!

    PS….I LOVE that you overstate everything…love it! I’m not from the South, there are no “social graces” ingrained into me… I love reading your blog and trying to incorporate a little hospitality into my life. 🙂

    Thanks!
    Gisele

    Reply

  11. Peggy j says

    Can I please come to,your house. You do it right and the food sounds yummy!!! Have a blessed Thanksgiving with your family and friends. Peggy

    Reply

  12. Julie says

    Mmmmmm. I love quiche. And I love you for posting this. My men will love this and they best not complain. Bacon fat, good cheese (Amen.) and homeade crust? Yes, please.

    Reply

  14. Susanne says

    reading this and eating lunch at my desk – had to read it out loud to my coworkers – – I believe you have new followers!

    Reply

  16. Sue says

    Sorry to be a dummy, but I have to ask what size pie plates are you using? To make just one should I just half this recipe? 🙂

    Reply

  18. Barbara Slauter says

    First had quiche in 1968 when husband was transferred to Richmond from Washington DC. We rented a three story town home in the “Fan” District in Richmond. Our next door neighbors taught us how to make quiche and spoon bread. I grew up in Florida, which I truly can’t call the south. So it was fun to read your post about your quiche experience. I am traveling a bit but will be back in Bean Station on the lake soon. Gt the fire going. Barbara

    Reply

  19. Barbara Slauter says

    First had quiche in 1968 when husband was transferred to Richmond from Washington DC. We rented a three story town home in the “Fan” District in Richmond. Our next door neighbors taught us how to make quiche and spoon bread. I grew up in Florida, which I truly can’t call the south. So it was fun to read your post about your quiche experience. I am traveling a bit but will be back in Bean Station on the lake soon. Have the fire going, I’ll be over for some. Barbara

    Reply

  22. Marilyn Blankenship says

    You’re absolutely right. This is the best quiche ever! Now I’m ready to eat my frozen one. Do I need to defrost it first? Do I need to remove the plastic wrap and/or the foil before baking, and at what temperature do I bake it? I’ll wait to hear from you. I don’t want to take any chances with this lovely thing. Thanks.

    Marilyn

    Reply

  23. Breanna says

    Hello! I just found your blog and this wonderful recipe – which I want to make and freeze for later! I was wondering a) if you baked the pie crust before adding the egg mixture?, b) is the quiche cooked before you freeze it?, c) does the quiche need to be thawed before baking/reheating?, and d) at what temperature and for how long do you bake/reheat it if it doesn’t need to be thawed? I hope to hear from you soon! Thank you so much!

    Reply

    • Edie Wadsworth says

      I usually don’t cook the crust ahead of time. I do cook it before I freeze it and then I thaw it overnight the day before we eat it. You can then reheat it in the microwave or cover with tin foil and heat on in a 300 degree oven.
      Hope that helps!

      Reply

  25. Ann H. says

    Edie…can you tell me if you buy the ham from the deli sliced or a one pound block that you then chop? And approximately how much bacon fat do you use?

    Thanks!

    Reply

  27. Rebecca says

    Edie, I love this recipe, and have a batch in the oven! Yum! I grew up in the Pacific NW, but went to college in the south, where I learned the importance of bacon fat! 🙂

    Reply

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