Quiche Ardennaise

In keeping with weekend breakfast tradition, I thought I’d post this quiche recipe-courtesy of the family Frenchie.

There are many types of quiches, such as spinach and mushroom, ham and swiss, and sausage and onion, since the term ‘quiche’ refers to any type of pastry crust with an egg and cream-based filling.

However, quiche ardennaise happens to be my favorite, because unlike the classic quiche lorraine, which only has bacon and eggs, an ardennaise also includes cheese (Gruyère)… and really, who would ever opt-out of cheese? 😉


  • Hand mixer
  • Pie weights or something to weigh down a crust
  • Love of cheese


  • A regular, or deep, 9-inch frozen and thawed pie crust
  • 6-8 slices of bacon
  • 3 eggs
  • 1 Tbl. onion powder or to taste
  • 1 cup whipping cream
  • 1 cup 2% or whole milk
  • 1/2 tsp. salt
  • Pinch of ground black pepper
  • Pinch of nutmeg
  • 1 cup grated Gruyère or swiss
  • 1-2 Tbl. chopped butter

Preheat oven to 400 degrees. Bake the thawed crust, coated in foil and with pie weights, 8-9 min. Remove foil and weights and cook another 3 min.

Fry the bacon, then drain on paper towels and cut into small pieces. Spread on the bottom of the pie crust.

In a large bowl, beat the eggs, cream, milk, and seasonings until blended. Add the cheese and stir. Pour mix into the crust and distribute butter pieces on top.

Bake at 375 degrees 40-50 min, or until the quiche has puffed and browned.


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