My hay day of quiche making was back in the late 80’s when I was newly married. I’m amazed when I think about the great food that Murph and I cranked out of the tiny galley kitchen of our Port Chester co-op. The Quiche Lorraine recipe from my dog-eared paperback edition of Irma Rombauer’s, Joy of Cooking, Volume 1, has always been one of my favorite go-to recipes. The perfect foundation to add any seasonal ingredients to, this combo is ultra savory, hearty, quick and delicious.

Swiss, Bacon, and Chive Quiche 

3 large eggs

2 cups of heavy or light cream

1½ cups grated Gruyere and/or Jarlesberg cheese

6 strips of thickly sliced bacon, fried, cooled, and crumbled

½ cup fresh chopped chives (now in season)

1 pie shell, frozen store bought

A good pinch of salt and freshly ground pepper


Preheat oven to 375°F.

Prick the bottom and sides of the pie shell with a fork and pre-bake for about 8-10 minutes.

Using a mixer, beat the cream and eggs together in a bowl until frothy.

Fold in the chopped chives, most of the grated cheese and most of the crumbled bacon. (I like to reserve a little bacon for the bottom of the quiche and a bit of shredded cheese for the top.)

Place pre-baked pie shell on a rimmed baking sheet. This will catch any spillage when transporting to the oven and while baking.

Sprinkle the reserved bacon on the bottom of the pie shell, then pour and spoon in the mixture until it fills the shell to a ¼-inch from the top of the rim.

Sprinkle with reserved the grated cheese.

Bake for about 35 minutes. It should be golden brown when done. (Insert a wooden skewer for doneness – should come out clean.)

Serve hot or at room temperature.