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
Ingredients
- 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
Instructions
- 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.
Notes
Here are more quiche recipes you might want to check out
Sassy Southern Quiche {aka Hissy Fit Quiche}
Manly Quiche {ham, bacon, asparagus, corn}
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 it, Between Naps on the Porch,
Merry Monday Make it Pretty Monday Celebrate and Decorate,
Tasty Tuesday Oh My Heartsie Girl Full Plate Thursday
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I’ve made quiche a number of ways but never with fruit. That sounds like an interesting twist.
The sweet fruit is a nice counter balance to the salty meats and cheese, thanks Linda
Jenna, I have always loved quiche. The addition of fruit sounds wonderful, I can never get enough fresh peaches. Happy Thursday!
I know, and peach season is almost over!
I would have never thought to add fruit! It looks delicious!
Thank you Michelle, it’s like an unexpected burst of sweetness which pairs well with the salty meats, onion and cheese
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!
It’s a fun little twist, thanks Benita!
Jenna, I adore quiche! I have never tried it with fruit, but this sounds delicious. Peaches are the perfect summertime fruit! Happy Thursday!!!
The fruit adds a touch of sweetness which balances the savory bacon and prosciutto…and makes the dish feel summer like, thanks Shannon!
Yum! What great ideas for dinner! Thanks, Jenna.
You are so welcome Rosie, you can tell I love quiche 🙂
I like your addition of peaches! This does look heavenly, Jenna! 💕🍑🥓
Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!
I’m quiche crazy and don’t make it nearly often enough. Thanks for sharing this recipe. It looks good!
Oh good, glad to know you are a fellow quiche lover!
I love quiche and this recipe sounds amazing!
Yes!