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. You would never believe from seeing the recipe that it’s a fancy sounding French recipe.
Quiche lorraine is a creamy egg mixture with cheese and bacon or ham. The classic meat to use is chopped ham, but bacon works amazingly well too.
Just make sure the bacon is nice and crisp before you add it to the quiche egg mixture. Soggy bacon should never be allowed in a quiche! (Getting off my soapbox now).
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 Recipe
- 6 slices bacon, cut into 1/2" pieces or 1 cup of ham, chopped
- 1 cup onions, thinly sliced
- 1 1/2 cups Swiss cheese, or Gruyere, diced or grated
- 1 pie shell, 9" partially baked
- 4 eggs, beaten
- 1 1/2 cups cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 pinch white pepper, use black pepper if that is all you have
- Cook the bacon until it is fairly crisp. (If you are using the ham, just cut it into small pieces.) Remove the bacon from the pan and drain it on paper towels. Sauté the 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 the onions, bacon or ham and cheese. Beat the eggs and cream together. Add the salt, nutmeg and white pepper and mix it together. Pour the mixture into the pie shell.
- Bake for 10 minutes, then lower the heat to 350ºF and bake another 15 minutes.
- Makes 6 smaller or 4 large servings.
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