October 13, 2020

Quiche is a popular Tea Room and Bed & Breakfast dish, and here at Blackberry Creek Retreat Bed & Breakfast, this holds true as well. Over the years, we have made several quiche variations, and one that has evolved during that time is featured here. I recall years ago hearing “Real Men Don’t Eat Quiche”. Maybe that has changed, as plates seem to be pretty clean after serving, both genders I speak for.

One quiche has a world acceptance and familiarity, Quiche Lorraine. Quiche history, considered a French creation, varies. The French claim this word dating back to the early 1800’s, the English introduced the word Quiche Lorraine in 1925. However, the use of quiches main ingredients of egg and cream in a crust dates back a few hundred years. Irregardless, so many variations and creations have evolved using vegetables, nuts, cheeses, meats, etc. This is the case with our recipe which I created (I think) and named after our oldest granddaughter – Lauren. A spin on Lorraine as I tell guests, but on steroids.

Quiche Lorraine basically uses the same base cheese, cream and lardons (lard or bacon) in a crust, with Swiss Cheese. I took this idea (and made many times before, and build this way. Pre-baked pie crust, add bacon and green onions, layer of cheddar cheese, and on top the Swiss cheese is added. The “steroids” can vary but is the layer in between the cheese payers. Here, I used sautéed zucchini, onions, yellow squash, and ham pieces. You can add and deviate as you wish. I have used spinach, and sometimes add a small tomato slice on top for each slice.



Serves 6-8


(1)  Prepared Pie Crust

1 cup grated Cheese i.e. Sharp Cheddar or I like Smoked Bacon Cheddar

1 cup grated Swiss Cheese

4 Green Onions (optional) – chopped

8 Bacon Slices, cooked and chopped or use Chopped Bacon Bits (prepared)

1 cup Ham Pieces (I use chopped spiral cut Brown Sugar Ham)

½ Zucchini – Diced

½ Yellow Squash – Diced

½ Small Sweet Onion – Chopped

6 Large Eggs

1 cup Heavy Cream

1/8 tsp Ground White Pepper

1/8 tsp Ground Nutmeg

½ tsp Salt

1 Tbsp Olive Oil



– Preheat oven to 400°F

– Form pie crust in a 9” pie plate,

– Bake for 7 minutes. Remove from oven. Reduce oven temp to 350°F for next baking.

– Sprinkle bacon bits and green onions in bottom of prepared pie crust. Top with grated cheddar cheese.

– In a small pan with Tbsp Olive Oil, saute chopped sweet onion, zucchini, and yellow squash until al dente.

– Layer sautéed vegetables over cheddar cheese layer.

– Layer chopped ham over vegetables

– Grate Swiss Cheese over ham layer

– In a small bowl, beat eggs and mix in heavy cream and next three ingredients. Pour evenly over Swiss cheese layer. Allow 5 minutes to soak into lower layers.

– Bake in 350° oven 35 to 40 minutes. I watch for top to slightly turn golden and toothpick inserted comes out clean.

Note – if I find the inside isn’t cooking as fast as the outside and afraid to brown too much (this is mostly due to center ingredients retaining too much liquid after sautéing, and too much Swiss on top encapsulating the moisture), try microwaving about 4 minutes to firm the center up, while keeping the top browned lightly. 

– Remove from oven and allow 5 minutes to rest before slicing (6 to 8 pieces depending on appetite). This is a meal in itself.