Recipe Box, Summer Peach Quiche Lorraine

I have fond memories of Quiche Lorraine, the first time I ever had it was at a sophisticated lunch with my father and one of his colleagues

When I was in college I had a summer job as an intern for his company in downtown Los Angeles.  One day he invited me to go to lunch with him and we went to a very fancy restaurant at the top of an LA high rise

I ordered the Quiche Lorraine and thought I surely must be in heaven

Quiche, considered a part of French cuisine,

has a pastry crust and a filling of eggs and milk or cream

It can be made with vegetables, meat and seafood

Quiche is such a wonderful vehicle to use up a little of this and that

But you won’t think you’re eating leftovers

You will be enjoying an elegant meal!

For this updated version of Quiche Lorraine I sauteed prosciutto along with the onions

The pie crust is lined with sliced almonds and Parmesan cheese

Bake crust for 10 minutes to set

My sides slid down a bit but I just pushed them back up

If you use a traditional deep glass pie dish you can anchor the raw dough to the rim better than I could in this fluted quiche dish

Fill the partially baked pie crust with onions, prosciutto, bacon and fruit

Top with cheese

Mix eggs with milk and seasonings

Pour over all

Bake until set

Let sit for 10 minutes before slicing

Summer Peach Quiche Lorraine

Prep Time 15 minutes
Cook Time 45 minutes
Course Brunch, Main Course
Cuisine American, Southern
Servings 6


  • 1 pie crust dough round
  • 1 cup sliced almonds
  • 1/2 cup Parmesan shaved
  • 1 peach cut into bite sized pieces
  • 1 plum cut into bite sized pieces
  • 2 oz. prosciutto
  • 2-3 slices cooked bacon
  • 1 sweet onion chopped
  • 2-3 oz. Gruyere cheese grated
  • 4 eggs
  • 3/4 cup buttermilk milk, or half and half
  • Salt & pepper
  • 1 T butter
  • 1 T olive oil


  • Place pie crust in deep pie dish. Sprinkle with sliced almonds. Top with Parmesan and bake at 350 degrees for 12 minutes
  • Melt butter in skillet with olive oil. Add onion and cook over medium low heat, stirring occasionally, for 15-20 minutes until caramelized.
  • Remove onions to a plate. Turn heat up to medium high and add prosciuto. Saute each side until it begins to crisp. Set aside.
  • Fill pie crust with onions, fruit, prosciutto and Gruyere. Beat eggs with buttermilk and season. Pour into pie crust. Top with reserved gruyere. Bake at 350 degrees for 34-45 minutes until quiche is set. Garnish with almonds if desired.


Omit the pie crust altogether to make this a crustless quiche. Spray your dish well with cooking spray and proceed with adding the onions, meat, fruit and cheese. Pour the egg mixture over all and bake until set. Baking time may be shortened for this version. Bake until eggs have thoroughly set in the middle.
Keyword peach quiche, quiche Lorraine, savory peach pie, summer peaches

Here are more quiche recipes you might want to check out

Sassy Southern Quiche {aka Hissy Fit Quiche}

Manly Quiche {ham, bacon, asparagus, corn}

Pear & Gorgonzola Quiche

Breakfast for Dinner Pie {Mushroom & Asparagus Quiche}

Quiche with a Hash Brown Crust

So many possibilities for a crazy easy, crazy good, one dish dinner!

🍑  🥓 🧀 🥚 🥧

I will be joining these fabulous parties and blogs:

Meal Plan Monday  Dishing it & Digging itBetween Naps on the Porch,

Merry Monday   Make it Pretty Monday    Celebrate and Decorate,

Tasty Tuesday   Oh My Heartsie Girl  Full Plate Thursday

Thursday Favorite Things  Creatively Crafty   Home Matters 

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20 Responses to “Recipe Box, Summer Peach Quiche Lorraine”
  1. lulu says:

    I’ve made quiche a number of ways but never with fruit. That sounds like an interesting twist.

  2. Jenna, I have always loved quiche. The addition of fruit sounds wonderful, I can never get enough fresh peaches. Happy Thursday!

  3. Michelle says:

    I would have never thought to add fruit! It looks delicious!

  4. Benita says:

    This looks absolutely delicious! I bet the fruit adds a great flavor with all the other ingredients, especially the salty flavor of the prosciutto! Hugs!

  5. Shannon@Belle Bleu Interiors says:

    Jenna, I adore quiche! I have never tried it with fruit, but this sounds delicious. Peaches are the perfect summertime fruit! Happy Thursday!!!

  6. Rosie M. says:

    Yum! What great ideas for dinner! Thanks, Jenna.

  7. Jill Kuhn says:

    I like your addition of peaches! This does look heavenly, Jenna! 💕🍑🥓

  8. marilyn1998 says:

    Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!

  9. I’m quiche crazy and don’t make it nearly often enough. Thanks for sharing this recipe. It looks good!

  10. I love quiche and this recipe sounds amazing!

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