Country Quiche Lorraine

Course Breakfast
Cuisine American


  • 1 Wholly Wholesome Organic Pie Shell
  • 4 Large Eggs
  • 1 1/4 Cup Light Cream
  • 3 Strips Bacon
  • 3/4 Cup Shredded Cheese (Sharp, White Cheddar, or Swiss)
  • 1/2 Small Onion
  • 3 Pieces Lean Deli Ham
  • 1/8 tsp Nutmeg
  • 1/8 tsp Paprika
  • 1/8 tsp Pepper


  • Preheat oven to 400°F.
  • Thaw shell for 10 minutes.
  • Prick bottom and sides of shell with a fork.
  • Bake shell for 10 minutes.
  • Let cool for approximately 10 minutes.
  • Reduce oven temperature to 350°F.
  • Tear up ham into small pieces, set aside.
  • Cook bacon well and crumble, set aside.
  • Sautè onions, set aside
  • Fill bottom of pie shell with 1/2 cup of shredded cheese.
  • Layer ham, bacon, onions and add remaining ¼ cup of shredded cheese.
  • In saucepan, scald cream.
  • In a separate bowl, lightly beat eggs then add to cream.
  • Remove eggs and cream from heat and stir until combined.
  • Add nutmeg, paprika and pepper.
  • Pour egg mixture into pie shell.
  • Place quiche on cookie sheet to protect oven should quiche boil over.
  • Place in the oven on the center rack and back at 350°F for approximately 45 minutes or until center sets.
  • Remove from oven and cool on wire rack for 30 minutes.
  • Serve or refrigerate for up to 3 days.