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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Our easy quiche lorraine recipe is just one of our quiche recipes. You will find the other delicious variations here.
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4 thoughts on “Quiche Lorraine Recipe”
Very good however I would leave the bacon out to due sometimes it’s undercooked and gets rubbery. Had to bake an extra 5 minutes to set the middle. I used a pillsbury pie crust.
Just made your quiche recipe this morning. I included a little Colby-jack cheese as well. I cannot tell you just how delicious this was!! Your recipe is great and you make it so simple to follow. Thank you…I will be making this much more in the future!
Thanks for the great feedback Judy. I’ve got about 1000 recipes on the site, so come back any time!
These tips were left by visitors to the older version of the site:
quiche lorraine a la francaise
(bobcaygeon on canada)
Always taught to “strain” egg mixture into shell. I always use milk (not so calorific)
(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.