Monday, April 13, 2020

Quiche Lorraine with Herbs for Baking Bloggers

Do you make Quiche?   Ever?
Quiche Lorraine with Herbs

I have in the past, I used to make it from time to time, but suddenly realized it's been a long, long time since I've made it. 

I saw a picture of a Quiche Lorraine recently, Mary Berry's recipe to be exact, and then found a package of shredded Gouda Cheese I had in the fridge, I'd kinda forgotten about, and decided to go ahead and make up a quiche. 

It was also a good excuse to use up the rest of the package of sliced Ham I had, there wasn't enough for a regular meal, but enough to flavor a quiche. I also had some cooked bacon in the freezer that had been leftover from Sunday breakfast.

And... my Baking Bloggers group has Baking with Herbs as the theme this month.
So I headed out to the back yard and picked some Herbs.  My chives are going great guns right now, and the Oregano is struggling, thanks to my bright idea of 'feeding' it.  Sigh.  Maybe it will make it, maybe not, but if it doesn't I'll just reseed.  I also have a celery going, one of those 'regrow' things.  I do it all the time with green onions, but the onions are recovering at the moment, so they didn't get to play with the others.
Chives, Oregano and Celery

I would have said can anyone say Trifecta, but it was more like a Quatrain.
Food can be poetry, really it can. 

As I said I had the cheese, a little ham, some bacon and since I could, I added some herbs to the Quiche and Voila!  I got not only a great tasting quiche, but was able to join in on the fun and baked with Herbs.
Sauteed onions and chopped cooked bacon sprinkled over the pre-baked crust.  (You pre-bake the crust so it doesn't get all soggy)
Quiche Lorraine with Herbs
a little ham, sandwich ham, leftover from sandwiches on top of the bacon and onions.
Quiche Lorraine with Herbs
A generous handful or three of pre-shredded Gouda Cheese, on top of the ham.
Quiche Lorraine with Herbs
After whisking the eggs and cream together, I added the chopped herbs and poured it over the contents of pie crust.  You can see the cheese and the odd bit of ham that bobbed to the surface.
Quiche Lorraine with Herbs

after baking
Quiche Lorraine with Herbs

I also want to add that a Quiche, is a great way of making a substantial meal, using bits and pieces of leftover meats and veggies.   Basically, you can put almost anything into a quiche as a filling, just make sure you have enough eggs to help bind it together.

And in this particular time period, where many people are trying to come up with meals that are not only filling but healthy as well as using what they have on hand, a quiche is a great meal.
I did blind bake the pastry shell, and didn't have enough weights to keep it in place, so it did shrink from the sides a bit.  You do want to blind bake the base, it keeps the crust from getting soggy as it cooks.

Honestly, making a Quiche is so dead easy, really.   Basically, make a crust, your favorite pie crust will do just fine, put some veggies and meat onto the baked crust, add some cheese and whisk together some eggs and cream or milk, pour over and bake.   And you have dinner or lunch, if you like.
 Basically make it to your own taste.  And in this time of Covid and #Shelterinplacecooking, that's a good thing.  

Quiche Lorraine with Herbs

Yield: 2-4 Servings
Prep time: 15 MCook time: 46 MTotal time: 61 M
This is a great way of using up bits and pieces of leftover ham, bacon, different cheeses and adding herbs to it, brings it to a totally new dimension.


  • 1 uncooked pie shell, pre-baked
  • 1/2-1 small onion, chopped and sauteed in a little butter, til just translucent and a little browned
  • 1/2 cup chopped cooked bacon
  • 1/2 cup chopped ham
  • 1-2 cups shredded Gouda Cheese (4-6 ounces)
  • 3-4 eggs
  • 1 cup heavy cream or half and half - you can also do 1/2 cup milk and half cup cream.
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh oregano'
  • 1 tablespoon chopped celery leaf
  • *You can use whichever herbs or combo you have on hand for this


How to cook Quiche Lorraine with Herbs

  1. Blind bake the pie crust til lightly golden brown. About 10 minutes at 350 degrees. 
  2. Preheat oven to 350 degrees.
  3. Chop the onion and saute until translucent and lightly colored.   Place the sauteed onion into the baked pie shell.
  4. Sprinkle the chopped cooked bacon and ham on top of the onion, finishing it off with the shredded cheese.
  5. Chop the herbs, as finely as you like. 
  6. Whisk together the eggs and cream. Add the chopped herbs to the egg mixture and then pour it over the contents of the pie shell. 
  7. Bake for about 50 minutes or until the center of the quiche is set. 
  8. Remove from oven and let sit for 10 minutes before slicing. 
  9. Slice and serve.
Created using The Recipes Generator

Baking Bloggers

April 2020: Herbs

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. I do bake quiche! It's one of our favorite brunchy recipes, looking fancy but really just comfort food, if you ask me. I would love a slice of yours with bacon AND ham, Sid!

    1. It's been a long time since I'd made one, as it's not my DH's favorite, but I wanted to not only use up some bits from the fridge, but also wanted to add some of the herbs I'm growing for some additional flavor. To me it's comfort food as well.

  2. I do love a good quiche - such a great base to mix and match cheeses, herbs, and protein in to use up what you have on hand!

    1. I think a quiche is the perfect mix and match dish for these trying times, cause you don't need a great deal of any one ingredient. It all works.

  3. I love quiche! What a great way to use what you already had on hand!

    1. I was struggling a little with what to bake using herbs until I realized I had all the ingredients for a quiche. And it was very tasty.

  4. Herbs and eggs are such a great marriage. I love making quiches.

    1. They really are. I don't know why I don't make more quiches, but I think I see a few more in the near future. I love playing with food.

  5. My daughter is a cheese lover and she loves such food where it is baked along with veggies. Love the way you have made this quich

    1. Thanks, it came together nicely, and it tasted great as well.

  6. The magnificence of having a spice garden is that you get the advantage of new picked herbs.


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