Quiche is one of those polarizing foods that people either love or hate. Some find the very idea of a “scrambled egg pie” revolting, while others think it’s the greatest thing to hit the brunch table since mimosas (okay, nothing is better at a brunch table than mimosas). We are definitely of the latter camp, but we won’t just eat any old quiche. Our favorite kind—and basically the only kind we make in our house—is an extra-cheese, extra-bacon version of the classic Quiche Lorraine. Essentially, we Ron Swanson-ized it.
Our four-cheese bacon quiche uses Havarti, Gouda and cheddar in addition to the traditional Swiss. By using fat-free half and half and a combination of whole eggs and egg whites, we’ve also lightened up the recipe, though this effect is swiftly canceled out by the mountains of bacon and cheese (gotta make sacrifices somewhere, right?).
Christine likes to make these two at a time (because pre-made pie crusts only come in packages of two, and apparently saving one in the freezer is an unacceptable solution), which means she has four pans of bacon going at once on quiche day. It’s kind of the best day ever. If, however, you prefer to make a normal amount of quiche, just follow the recipe as-is. Feel free to substitute your favorite cheese(s) for any of the ones listed below.
-Nicole & Christine
Quiche Lorraine a la Razzle Frazzle
- 1 9-inch pie crust (store bought or homemade)
- 8 slices bacon
- 2 whole eggs + 4 egg whites
- 2 cups fat-free half and half
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1/8 tsp. cayenne pepper
- 1/2 medium onion, finely chopped
- 1/4 cup grated Havarti cheese
- 1/4 cup grated Gouda cheese
- 1/4 cup grated cheddar cheese
- 1/4 cup grated Swiss cheese
Preheat oven to 450 degrees F.
Press crust into a 9-inch pie dish and set aside.
Cook bacon according to package directions and drain on a paper towel. When excess oil has been absorbed, crumble bacon and spread on the bottom of the pie crust.
While bacon is cooking, whisk eggs, egg white, half and half, salt, pepper, and cayenne pepper together in a large bowl. Set aside.
Combine cheeses and chopped onion, then spread in a layer on top of the bacon.
Pour in egg mixture, leaving about 1/2 inch at the top of the crust.
Bake for 20 minutes, then reduce temperature to 325 degrees and bake for another 30 minutes. Quiche is done when a knife inserted into the center comes out clean.