Quiche Lorraine

Quiche Lorraine

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Quiche Lorraine

Quiche Lorraine

Prep Time 15 minutes
Cook Time 1 hour
Servings 8


  • 1 (9 inch) unbaked deep dish pie crust in a tin or pie baking dish
  • 8 slices bacon - diced into 1 inch pieces
  • 1/2 cup finely diced onion
  • 1 cup shredded gruyere or Swiss cheese
  • 3 eggs
  • 1 1/2 cups heavy cream
  • 1/4 tsp salt
  • 1/4 tsp dry mustard
  • 1/4 tsp freshly grounded black pepper
  • 1/8 tsp nutmeg


  • Preheat oven to 350 degrees.
  • In a skillet, cook bacon until it starts to get a little crisp.
  • Remove bacon to a plate and use a paper towel to soak up grease.
  • Cook onion in a little of the bacon grease until soft.
  • Sprinkle bacon and onion on the bottom of pie crust.
  • Sprinkle cheese over the top.
  • In a bowl, whisk together eggs, heavy cream, salt, dry mustard, black pepper and nutmeg.
  • Pour mixture into crust.
  • Bake on a cookie sheet for 40 to 60 minutes or until a knife inserted in the center comes out clean.
  • If the edges of the crust start to get too brown you can cover them with foil.
  • Let quiche rest for 5 to 10 minutes before cutting into wedges and serving.


Calories: 437kcal | Carbohydrates: 13g | Protein: 12g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 459mg | Potassium: 159mg | Fiber: 1g | Sugar: 2g | Vitamin A: 910IU | Vitamin C: 1mg | Calcium: 213mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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