Quiche Lorraine Recipe

Quiche Lorraine is the original French quiche recipe, from which all other quiche recipes developed.

It is a delicious mix of flavors and so very easy to make.

Okay, I agree that the bacon, cheese and cream does not make this a low fat recipe, but you just eat a wedge for a serving.

Combine it with other vegetables and a salad and it makes a wonderful lunch or brunch recipe or an easy to make light dinner recipe.

Quiche Lorraine

6 slices bacon cut into 1/2" pieces
1 cup onions, thinly sliced
1 1/2 cups Swiss/Gruyere cheese, diced or grated
9" partially baked pie shell
4 eggs, beaten
2 cups cream
1/2 teaspoon salt
1/4 teaspoon
ground nutmeg
white pepper (go with black if that is all you have)

Cook bacon until almost crisp. Remove it from the pan and drain on paper towels. Sauté onion in 2 tablespoons of bacon drippings until tender.

Preheat oven to 450ºF.

Bake the pie shell for just a few minutes. Cover the bottom of the partially baked pie shell with onions, bacon and cheese. Beat eggs and cream together with the salt, nutmeg and white pepper. Pour all into the pie shell.

Bake for 10 minutes, then lower the heat to 350ºF and bake another 15 minutes.

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Who says quiche pans have to be round? This steel tart tin with removable bottom from France is perfect for quiche or a variety of fruit and other tarts. If you love baking you need one of these in your pantry. 14x4.5-in. Tart Pan

Our easy quiche lorraine recipe is just one of our quiche recipes. You will find the other delicious variations here.

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