Quiche Lorraine Recipe
Quiche Lorraine Recipe photo by Taste of Home

Quiche Lorraine Recipe

Read Reviews
4.5 8 9
Publisher Photo
Ideal for a brunch or luncheon, this classic recipe highlights a delicious meal. Try serving a wedge with fresh fruit of the season and homemade muffins for a plate that will look as good as the food tastes! —Marcy Cella L'Anse, Michigan
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES: 6 servings


  • CRUST:
  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup butter-flavored shortening
  • 3 to 4 tablespoons cold water
  • 12 bacon strips, cooked and crumbled
  • 4 eggs
  • 2 cups half-and-half cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1-1/4 cups shredded Swiss cheese

Nutritional Facts

1 piece: 618 calories, 44g fat (18g saturated fat), 71mg cholesterol, 596mg sodium, 32g carbohydrate (4g sugars, 1g fiber), 17g protein


  1. Combine flour and salt in a bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Add water, a little at a time, until dough comes away from the bowl. Form dough into a ball. Divide in half.
  2. On a lightly floured surface, roll half of dough to fit a 9-in. pie plate; transfer to pie plate. Trim and flute edges. Chill. Wrap remaining dough; chill or freeze for another use.
  3. For filling, sprinkle crumbled bacon into the chilled pie crust. In a bowl, beat eggs, cream, salt and nutmeg. Stir in cheese. Pour into crust.
  4. Bake at 425° for 15 minutes. Reduce temperature to 325°; continue to bake for 30 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6 servings.
Originally published as Quiche Lorraine in Taste of Home April/May 1993, p33

Reviews for Quiche Lorraine

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Oct. 23, 2011

"Modify w/Canned Evaporated Milk for 1/2&1/2 Cream.) Salt.Less Bacon~Centre Cut is 70 mgs.per slice.on Salt.Less Swiss lowers numbers too.2 Eggs&equilvalant of Egg Whites for other Two.Crust doesn't require Salt.always in Other Food items.It still comes out Delicious!"

Reviewed Nov. 14, 2010

"For a little change, try using loose hash browns mixed with a little butter. Place in pie pan. Put in oven till hashbrowns are brown. Then place all the rest of ingredients in & bake till it is set. So good!"

Reviewed Aug. 17, 2010

"I wish I'd pre-baked the crust a few minutes before adding the filling -- the bottom was soggy. I used red pepper flakes instead of nutmeg."

Reviewed Apr. 19, 2010

"I've not made the crust portion of this recipe opting to use pre-made pie crusts but the filling is excellent. I prefer to use ham instead of bacon."

Reviewed Oct. 16, 2009

"a great recipe as is, but also a perfect base for using up any leftover veggies or whatever-we have this quiche every couple of weeks"

Loading Image