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Summer Peach Quiche Lorraine

Prep Time 15 mins
Cook Time 45 mins
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