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Classic Quiche Lorraine - 6 recipes

Enjoy this savory brunch favorite any time! The cheese, bacon and egg custard is baked in a pastry shell and the wedges are delicious with fresh fruit, coffee, tea wine or mimosas!

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By dkanon

Rate this recipe 4.5/5 (17 Votes)
Classic Quiche Lorraine 1 Picture
Details

Servings 6
Cooking time 35

  • 1 (9-inch) baked pie shell
  • 1 cup (4 ounces) shredded Swiss Gruyère cheese
  • 8 slices bacon, cooked crisp, crumbled
  • 6 eggs
  • 1 1/4 cup half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon grated nutmeg

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This quick quiche uses a pre-baked pie shell for convenience, to make it fast and easy to share at parties and lunc...

Top rated Quiche Lorraine recipes

By

A flaky pie crust filled with a simple, timeless, lighter-than-air quiche flavored with bacon, onion, Gruyère chee...

  • PASTRY DOUGH:
  • 1 3/4 cups (8.75 ounces) unbleached all-purpose flour, plus more for work surface
  • 1/2 teaspoon table salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch cubes and frozen 10 minutes
  • 3 tablespoons sour cream
  • 1/4 to 1/3 cup ice water
  • 1 large egg white, lightly beaten
  • CUSTARD FILLING:
  • 8 ounces bacon, preferably thick-cut, cut crosswise into 1/4-inch pieces
  • 2 medium onions, chopped fine, about 2 cups
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 cups whole milk
  • 8 large eggs plus 1 large yolk
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon grated nutmeg
  • 1/8 teaspoon cayenne
  • 6 ounces Gruyère cheese, shredded, about 1 1/2 cups
4.2/5 (19 Votes)

By

An ideal dish to bring to a potluck, or to make as a light meal for your family, classic quiche lorraine is a time-...

  • 1 Pillsbury* Refrigerated Pie Crusts
  • 8 slices bacon, crisply cooked, crumbled
  • 1 cup shredded Swiss cheese
  • 1/3 cup onion, finely chopped
  • 4 eggs
  • 2 cups heavy whipping cream or half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne
  • Additional crisply cooked crumbled bacon, if desired
4.8/5 (4 Votes)

By

Buttery, bacon-y, and custardy, with a very tender, rich crust (thanks to the combination of butter and lard)

  • CRUST:
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon sugar
  • 2 cups all-purpose flour, plus more for surface
  • 5 tablespoons chilled unsalted butter, cut into pieces
  • 3 tablespoons chilled lard or vegetable shortening
  • FILLING AND ASSEMBLY:
  • 8 ounces thick-cut smoked bacon, cut into 1/2-inch pieces
  • 3 large shallots, thinly sliced
  • 3 tablespoons lard or unsalted butter
  • 2 sprigs thyme
  • 1 bay leaf
  • 3 1/2 cups half-and-half
  • 8 large eggs, room temperature
  • 2 teaspoons kosher salt
  • 1/4 teaspoon cayenne pepper
  • Pinch of freshly ground nutmeg
  • 2 ounces Gruyère cheese, finely grated
4.7/5 (6 Votes)

By

This is my favorite quiche that my Grandmom used to make, but now I make it crustless and gluten free

  • 1 cup Swiss cheese, grated
  • 1 cup cheddar cheese, grated
  • 5 slices bacon, cut into pieces
  • 2 tablespoon onion, chopped
  • 1 tablespoon baking powder
  • 1 can evaporated milk
  • 3 eggs
4.6/5 (42 Votes)

By

One my all time favorite brunch or breakfast dishes is this Quiche Lorraine, a savory, open-faced pastry crust with...

  • 1 (9-inch) pie shell
  • 4 eggs, whipped
  • 1 cup milk
  • 3 tablespoons flour
  • 1/2 teaspoon dry mustard
  • Dash of salt
  • 1/2 cup bacon bits, ham or sausage
  • 1 cup white cheese (your choice)
  • 1/2 cup cheddar cheese, shredded
  • Sauteed onions, optional
  • Green peppers, optional
0/5 (0 Votes)

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