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
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 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
Instructions
- 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.
Nutrition
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I’ve made your quiche recipe several times and my husband and I love it! It’s so delicious and it’s one of my husband’s favorite dish. I have one in the oven right as I type this comment.
Thanks for sharing this delicious and simple recipe. I love that it’s not complicated to make.
Thanks for letting me know Norisha. I love that it’s not complicated too. So glad you and your husband love it.
Karen
Hi! Made this quiche Lorraine for dinner tonight. The family loved it. I used 1 cup of heavy whipping cream and 1/2 cup of milk! Didn’t use onions but I used bacon and sausage. It came out wonderful. Definitely not a dinner of your on a diet lol. Will definitely make it again. Thanks for sharing your recipe!
It’s baking now, I’ll let you know.
Thanks,
Debbie E.
Just wondering, could I use buttermilk, I don’t have cream at the moment?
Thanks,
Debbie from Maryland
Hi Debbie,
Yes you can. Just remember that buttermilk has a tangy taste and that taste will be a part of the quiche. If that’s okay with you, go ahead and use the buttermilk. Let me know how it works out.
Karen
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
by normagene
(bobcaygeon on canada)
Always taught to “strain” egg mixture into shell. I always use milk (not so calorific)
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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.