Classic Quiche Lorraine

Vicki Butts (lazyme)


Another quiche recipe that I like to make ahead and freeze. I prep the bacon and onions and put into a small freezer bag, and put the egg mixture into a separate freezer bag. Then it's quick work to thaw and throw this together for a family breakfast.


☆☆☆☆☆ 0 votes

15 Min
45 Min


  • 4 slice
  • 1/4 c
    onion, chopped
  • 1
    9-inch pie shell
  • 1 1/2 c
    cheddar cheese, shredded
  • 4
  • 1 1/3 c
    milk (can use 2%)
  • 3/4 tsp
  • 1/2 tsp
    dry mustard
  • 1/8 tsp
    freshly ground white pepper
  • 1/8 tsp
    ground nutmeg

How to Make Classic Quiche Lorraine


  1. Preheat oven to 425 degrees.
  2. Fry strips of bacon in a skillet until crisp; remove, crumble, and set aside.
  3. Cook onion until transparent in small amount of the bacon drippings; drain.
  4. Sprinkle the bacon and onion over the bottom of a baked pie shell. Cover with cheddar cheese.
  5. Blend together eggs, milk, salt, dry mustard, white pepper and nutmeg; pour over the cheese.
  6. Bake 10 minutes.
  7. Reduce the heat to 350 degrees and bake for 30 to 35 minutes longer, or until the center is set.

Printable Recipe Card

About Classic Quiche Lorraine

Course/Dish: Meat Breakfast
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy

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