Quiche Lorraine

Vicki Butts (lazyme)


From The Art of French Cooking by Fernande Garvin.


★★★★★ 2 votes

15 Min
30 Min


  • 1
    9-inch pie crust, unbaked
  • 1 tsp
  • 3 slice
    canadian bacon, 1/4-inch thick, diced
  • 1 medium
    onion, finely chopped
  • 1/2 c
    swiss cheese, grated
  • 4
  • 1 c
  • 1 c
    heavy cream
  • 1 pinch
    grated nutmeg
  • 1/2 tsp
  • 1/4 tsp

How to Make Quiche Lorraine


  1. Line a 9-inch pie plate with pie crust.
  2. In a small, heavy saucepan, heat butter. Add bacon and cook for 5 minutes, or until bacon is golden brown. Remove bacon and set aside. Add onions to pan and cook for 5 minutes. Remove onions and set aside.
  3. Cover bottom of pie crust with bacon, onions, and 1/4 cup grated cheese.
  4. In mixing bowl, combine remaining cheese, eggs, milk, cream, nutmeg, salt, and pepper. Mix well. Pour over bacon mixture.
  5. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 15 minutes longer, or until custard is well set.
  6. Serve hot.

Printable Recipe Card

About Quiche Lorraine

Course/Dish: Breakfast Casseroles
Main Ingredient: Dairy
Regional Style: French

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