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Real Men do Eat Quiche…

and I am here to give you the recipe for one of the best around.

By Bernadette Wilson

Fort Wayne Reader


My Aunt shared this with me when I opened BANGLADOON’S. I have been told it is some of the best quiche around. Many who stop in the restaurant on a daily basis start their day with a slice of either bacon (also known as the ever-popular “Quiche Lorraine”), sausage, or vegetable. It makes a great meal for anytime of the day.

So that you are not frightened away at the thought of making a perfect pie crust, fear no more. There are many ready-made crusts available that are wonderful to work with and taste great too. Frozen or refrigerated will work just fine. Either a 9” or 10” shell will work fine.

Preheat your oven to 350*. Let your crust get to room temp, crimp the edges to make it look fancy, poke a few holes in the bottom to avoid the crust billowing, and precook it a bit, about 12 minutes. The reason for pre-baking is to help the crust to stay firm and not mushy.

While the crust is baking, prepare the filling. This recipe is for Quiche Lorraine. But you can substitute the bacon with sausage. Or, for a veggie quiche with a twist, use some roasted red peppers, sliced red onion, some zucchini and/or yellow squash and feta cheese.


1 Cup grated Swiss cheese (can use reduced fat)
1 Cup sour cream (can use reduced fat)
3 Large eggs
6 slices bacon – cooked well, until crunchy and then crumble
1 Can French’s Fried Onion Rings
Few dashes of Worchestershire Sauce (to taste)…and practice the pronunciation while you’re at it
Salt and Pepper to taste (about _ teaspoon of each)

Beat eggs, sour cream, Worchestershire, salt and pepper. Place the can of onion rings in the bottom of the cooled pie shell. Sprinkle shredded cheese on top of onions, and then sprinkle crumbled bacon on top of that. Slowly pour egg mixture over the filled shell. Place pie on a cookie sheet and put on the middle rack of oven. Bake until firm. Let sit for 5 minutes prior to cutting.

A slice of quiche and some Indiana Cantaloupe make for a wonderful breakfast. Add a blueberry muffin and some champagne for a delightful brunch. Or for a nice “light supper”, add a fresh tossed salad with a loaf of crusty bread. I guarantee, real men will ask for a second slice.

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©2018 Fort Wayne Reader. All rights Reserved.