Quiche Lorraine

Thea Pappalardo


I found this recipe printed in the bottom of a ceramic pie plate many years ago. This is my basic recipe but I change it up with different types of cheeses and vegetables.


★★★★★ 6 votes



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  • 1
    9 inch pie crust (unbaked)
  • 1 c
    shredded swiss cheese
  • 1/3 c
    onion, minced
  • 1 c
    heavy cream (i have also used half & half)
  • 1/8 tsp
    cayenne pepper
  • 3/4 tsp
  • 1/4 tsp
  • 6
  • 12 slice
    bacon, cooked and crumbled

How to Make Quiche Lorraine


  1. Preheat oven to 425. Line pie pan with pie crust and crimp edges. Sprinkle the bottom with onion, bacon and then cheese. Slightly beat eggs and combine with remaining ingredients. Pour into pie shell. Bake 15 minutes. Do not remove from oven but lower oven temp to 300. Bake an additional 30 minutes or until knife comes out clean 1 inch from edge. Let stand 10 minutes before cutting.
  2. For variations, substitute other cheeses and add vegetables such as spinach, mushrooms, brocolli or seafood, such as crabmeat or shrimp.

Printable Recipe Card

About Quiche Lorraine

Regional Style: French

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