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Classic Quiche Lorraine


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

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Rate this recipe 4.5/5 (17 Votes)
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  • 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


Servings 6
Cooking time 35mins
Adapted from


Step 1

Preheat oven to 375°F. Sprinkle cheese and bacon evenly in bottom of pie shell.

In a medium bowl, beat eggs, half-and-half, salt, pepper, and nutmeg until well blended. Carefully pour over filling in pie shell.

Bake in center of oven 35 to 40 minutes, or until center of quiche is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean. Let stand 5 minutes then slice into wedges and serve.

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