Quiche Lorraine Recipe

2013-05-18
quiche lorraine
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  • Yield : 1 - 9" pie
  • Servings : 4 to 6
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m

Nutritional Info

This information is per serving.

  • Calories

    347
  • Calories from Fat

    220
  • Total Fat

    24.5g
  • Saturated Fat

    10.4g
  • Trans Fat

    0.0g
  • Cholesterol

    156mg
  • Sodium

    596mg
  • Total Carbohydrates

    16.5g
  • Dietary Fiber

    0.6g
  • Sugars

    3.9g
  • Protein

    15.1g
  • Vitamin A

    10%
  • Vitamin C

    2%
  • Calcium

    26%
  • Iron

    7%
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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).

Quiche Lorraine

Ingredients

  • 6 slices bacon cut into 1/2" pieces or 1 cup of ham, chopped
  • 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 (use black pepper if that is all you have)

Method

Step 1

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.

Step 2

Preheat oven to 450ºF.

Step 3

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.

Step 4

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

Step 5

Makes 6 smaller or 4 large servings.

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.

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

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Recipe Comments

Comment (1)

  1. posted by Karen Ciancio on

    These tips were left by visitors to the older version of the site:

    quiche lorraine a la francaise

    by normagene
    (bobcaygeon on canada)

    Always taught to “strain” egg mixture into shell. I always use milk (not so calorific)
    ————————————

    Housewife

    by Desneiges
    (Oakaville, Ont. Canada)

    I love this recipe, it is the same as I’ve been using for 40 years, except I didn’t use cream, I used milk, but I will try half cream and half milk.

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