Cage Free Egg Quiche Lorraine


  • 3 deep dish 10" pie shells
  • 5 cartons (15 ounce) Glenview Farms® Cage Free Liquid Eggs
  • 3 cups shredded Swiss cheese
  • 2 pounds Rykoff Sexton® Caramelized Onions
  • 1 pound cooked bacon topping
  • 2 cups heavy cream
  • 2 tablespoons salt & pepper


Layer 1 cup shredded cheese in bottom of raw pie shell, combine liquid eggs with pre-cooked caramelized onions, cream, cooked bacon topping, and salt and pepper. 

Fill shells, bake at 325° F, low fan for 20-25 minutes until custard is cooked and golden. Cut 8 pieces per pie. 

Serve with favorite breakfast or lunch side, such as fresh fruit, tomato slices or side salad. Yield: 24 each, 6 ounces.