Print It

Peter's Killer Quiche


Peter's "Killer" Quiche ~ A New SWJ Signature Breakfast

If this isn't the best Quiche you ever had, we will be surprised. It has received nothing but Raves from our guests, and we are making it a Signature Breakfast, putting it in the famous class with our Eggs Benedict Nova Scotia, Croissant French Toast, Stonewall Hash, and of course, our succulent Jackson Omelets! The "Killer" Quiche is a variation of Lorraine.


  • 8 Grade A Large Eggs
  • 1 Cup Heavy Cream
  • 1/2 Cup Half and Half
  • to taste Salt and pepper (coarse grind)
  • 2 Cups coarsely chopped fresh baby spinach
  • 2 lbs. Bacon rendered and crumbled (Fresh Sausage can be used too)
  • 1 lb. Jarlsberg Swiss Cheese, coarsely grated


Preheat oven to 375 F with catch baking sheets on the lower rack.


Blend or whisk thoroughly: Eggs, Heavy Cream, Half and Half, Salt and pepper (coarse grind) to generous with the pepper!! (It looks good too!)


Use either two- 8" pie shells in shallow aluminum pans, or one large 9" deep dish pie plate with a pre-rolled crust (for the latter, bake an additional 15 - 20 minutes).


Layer freshly chopped Spinach, then crumbled bacon and finally the grated Swiss cheese so it is rounded (it will all settle down as it bakes). Gently top with the liquid ingredients, fill until it is 1/2 to 1/4 inches below the top of the pie crust., Use baking sheets underneath as it bakes it may spill over a little,

Bake smaller pie shells (aluminum) 35 - 40 minutes, larger (glass, deep dish) pie plates 50 - 55 minutes. To brown top of quiche if not as brown as you want it, broil final 3-4 minutes, or until desired color/texture is reached.

Enjoy, Bon Appetito!! Peter