Quiche Lorraine

Quiche Lorraine is a savory pie made of cream, eggs, and bacon. It takes the name from the Lorraine area in France, famous for its bacon. Cheese is often added to the ingredients.


4 egg (beaten)
1 c cream (whipping cream)
1⁄4 t salt
1 ds pepper
1 pn nutmeg
1 pie crust (9 inch diameter, unbaked)
4 oz cheese (sliced or crumbled, about 1 cup)
5 oz bacon (browned and crumbled)


  1. Preheat the oven to 375° F (180° C)
  2. Whisk eggs and cream in a bowl. Season with salt, pepper, and nutmeg
  3. With a fork, prick sides and bottom of unbaked pie shell about every half inch.
  4. Layer sliced cheese and bacon bits in bottom of pie crust.
  5. Pour egg-and-cream mixture over this.
  6. Bake 30-45 minutes or until the quiche top is golden brown and puffy and crust cooked.
  7. Let cool a few minutes and slice into serving pieces.
Total time
45 minutes
Cooking time
Preparation time
6 servings


Prepare the crust at home or get one from the store. Stores have chilled or frozen pie crusts ready to bake.

The tiny holes on the crust will prevent it from shrinking or bubbling while cooking.

To make quiche Lorraine only with bacon, omit cheese and add 8 0z bacon, cooked and crumbled.

Serve quiche Lorraine for lunch, with green salad, or as a dinner main course, with and appetizer and other side dishes.

Refrigerate leftovers and serve cold the next day. Quiches freeze well.

A quiche can served warm or cold so it is an ideal dish for a picnic or a buffet.

meat, dairy, easy
lunch, supper, comforting
French food recipes
Food in Europe