Quiche Lorraine

Quiche Lorraine

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Emma Chapman


I don't know why I have not shared this recipe before. It is an awesome and authentic Quiche Lorraine that I have been making for more than 40 years.


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10 Min
45 Min


  • 1
    9 inch deep dish pie shell
  • 1 Tbsp
    butter, softened
  • 12 slice
    crisp bacon, crumbled
  • 1 c
    swiss cheese, grated
  • 1 Tbsp
  • ·
    salt and pepper
  • 1 pinch
  • 6
    eggs plus 2 extra egg yolks
  • 1 c
  • 1 c
    heavy cream
  • 1/4 c
    parmesan cheese, grated
  • 2 Tbsp
    butter, melted and lightly browned

How to Make Quiche Lorraine


  1. Preheat oven to 450 F.
  2. Spread Softened butter on bottom of unbaked pastry shell.
  3. Sprinkle crumbled bacon and grated Swiss cheese over butter.
  4. Sift dry ingredients together into medium sized mixing bowl.
  5. Add eggs, egg yolks, milk and heavy cream to dry ingredients
  6. Stir until mixed but not frothy.
  7. Pour egg mixture over cheese and bacon in pastry shell.
  8. Bake at 450 F for 10 minutes.
  9. Reduce heat to 325 F and bake 20-25 minutes.
  10. Remove from oven and sprinkle with Parmesan cheese and dot with lightly browned butter.
  11. Return to oven and bake at 325 F for 10 minutes.
  12. Cut into 8 wedges and serve hot

Printable Recipe Card

About Quiche Lorraine

Course/Dish: Savory Pies
Main Ingredient: Eggs
Regional Style: French
Hashtags: #Party #lunch #Brunch

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